Grilled Salmon Steaks

Total Time:
30 min
20 min
10 min

4 servings

  • 4 salmon steaks 1-inch thick
  • 1 teaspoon whole cumin seed
  • 1 teaspoon whole coriander seed
  • 1/2 teaspoon whole fennel seed
  • 1 teaspoon dry green peppercorns
  • Sea salt or kosher salt
  • Canola or olive oil to coat steaks

Prepare grill by lighting 4 quarts of charcoal (1 starter chimney's worth), or turning gas grill to medium-high.

Examine steaks for pin bones by rubbing fingers over surface of meat. If found, remove with bone tweezers or pliers reserved for culinary uses.

Using a sharp paring or boning knife, trim bones from the cavity side of the steak. Trim the stomach flaps so that 1 side is missing about 2 inches of skin and the other, 1 inch of meat. Roll the skinless section up into the hollow of the cavity, then wrap the other around the outside to form a round resembling a filet mignon. Tie in place with 2 passes of butcher's twine. (Do not tie it too tight or fish will pop out during cooking.)

Combine cumin, coriander, fennel and peppercorns on a double thick piece of aluminum foil and toast over grill, shaking gently until seeds become fragrant. Crush seeds in mortar and pestle or pour into spare pepper grinder. Coat steaks lightly with oil, season with salt, then liberally grind toasted seeds on both sides of steaks.

Quickly wipe hot grill grate with a rag or towel dipped in a little Canola oil, then grill fish to medium rare, about 3 minutes per side. (Fish should be well colored on the outside and barely translucent at the center.

Serve steaks alongside simple salad dressed with "Veni, Vedi, Vinaigrette."

View All

Pairs Well With

Rich, buttery white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
4.8 25
My husband loves eating this --he raved about it. The video from the TV show was extremely helpful in reminding me how to bone & prep the salmon steak. Although this rub from the recipe is delicious, many other types of rubs & flavorings can also be used with this method of preparing the salmon. This method of wrapping the salmon up makes for a very impressive, elegant, pretty presentation. Great for dinner guests for a dinner party. Alton is an excellent teacher, I've learned so much from watching his shows. item not reviewed by moderator and published
Very tasty and cute presentaion. However I have issues with wasting food so left the meat on the side bottom of he salmon and it came out in an oval shape. delicious! item not reviewed by moderator and published
Τhe best salmon ever! item not reviewed by moderator and published
For convenience, I used a pie tin (of which I seem to have an unending supply in place of the aluminum foil for the spice toasting. Worked like a charm. item not reviewed by moderator and published
it was the best recipe for salmon i ever made. item not reviewed by moderator and published
I love this technique for the salmon steaks. The presentation is so impressive - it is perfect for company! item not reviewed by moderator and published
I would never have put these spices together to cook with Salmon, but then I don't cook Salmon that often. My husband raved over the taste! Looks like I'll be cooking Salmon more often. item not reviewed by moderator and published
I really love salmon,although my wife just can not get past the smell. I told her that if prepared in a timely manner and correctly their would be no smell. Because she is such an Alton Brown fan, I though I would give it a shot and she loved it. Thanks Alton!! item not reviewed by moderator and published
It was easy to make and gave the salmon a very nice soft flavor, but it was a little dry for my taste. I ate it with some salad to give it some moist. item not reviewed by moderator and published
Very clean and tasty. I also use with it a little lemon butter sauce that give a nice acidity. item not reviewed by moderator and published

This recipe is featured in: