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."

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Pairs Well With

Rich, buttery white wine

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    25 Reviews
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    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.
    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!
    ?he best salmon ever!
    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.
    it was the best recipe for salmon i ever made.
    I love this technique for the salmon steaks. The presentation is so impressive - it is perfect for company!
    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.
    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!!
    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.
    Very clean and tasty. I also use with it a little lemon butter sauce that give a nice acidity.
    Tonight will be the third time that I will be preparing this dish. Very "Good Eats"
    Very good but I have my own that a little better. This is good for first time salmon cookers
    I prepared this recipe tonight and it was fantastic. My wife and I know that we need to eat Salmon for the health benefits but this is the first time we have found a way to really enjoy Salmon. It is easy and fast. Thanks!
    Randy Lambert
    and WOW! Just soak the chunks in water for 30 minutes and lay it on top of the hot coals so it will smolder. The applewood gives it a very mild smoky flavor that really goes well with the salmon and the spice blend. Also the rolling up the salmon steak with butcher twine? GREAT IDEA! Makes it tons easier to flip and handle and come on doesn't it look great? Thanks again Alton!
    Loved this. Better than I thought it would be. Even those who don't like fish, like my kids, loved it.
    The flavors of the spices finally made a meal of grilled salmon that I liked. I changed the recipe slightly. I used a fillet of salmon instead of salmon steaks and I added thinly sliced limes to the top of the salmon. The limes added flaovr and moisture to the salmon that was greatly appreciated since we like our salmon well done. I know more experienced diners appreciate an undercooked salmon but since we live in the midwest the typical way of cooking fish is to cook it until it is DONE. What can I say maybe one of these days our tastes will change. Our entire family of four really enjoyed this meal.
    This grilled salmon is so good.
    Salmon tastes good any way you cook it, but this method was too much of a hassle taking out all the pin bones and slicing the flap. Then the twine ended up falling off and the whole thing came apart on the grill. I think it need to cook longer than 3 minutes on each side. It was really squishy in the mouth.
    We use this seasoning on salmon that we cook on the grill all the time. Its great!
    The combination of spices, the perfect shape of the fish, and the cooking method bring this dish to bliss.

    The only thing I hate is fishing for the fish bones. Then after, it's worth the whole effort.
    I really enjoyed eating the salmon and I felt that the spices were an excellent compliment to the salmon.
    This takes some time to learn how to roll up but it gets easier the more you do it. The spice blend that goes on top is just fantastic. Thanks Alton.
    this was a really easy recipe. I didn't have all the ingredients but things worked out fine. The tenderloin shaped steaks were impressive to my guests.
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