wilburpan Posted April 4, 2015 Report Share Posted April 4, 2015 Because of the lousy weather, work schedule and traveling for work, and other issues, it’s been a while since I was able to use Smaug. Since it was Good Friday, we decided to have grilled salmon steaks for dinner. Salmon steaks. These were huge — one pound each. When I was picking them out at our local fish place, I didn’t really realize how big they were. Nothing fancy in the prep work, just a decent sprinkling of Old Bay. I got Smaug up to 500ºF, and let him sit there for a while since this was the first cook I’ve done in a couple of months just to burn off any funkiness that might have been lurking inside. I put the salmon steaks on, and grilled them until they were able to release easily, which was about 4 minutes. I flipped them once, and grilled the other side until I got to the easy release stage as well. After poking them with a fork, I let them sit a little while longer to make sure the inside was where I wanted it, which was another 3 minutes or so. I like salmon to have a nicely cooked outside, and the inside to be barely cooked. (I know, I need to get an instant read thermometer.) Closeup of the salmon on the grill. Plated, with some sautéed spinach and a leftover biscuit from Red Lobster. Yummy! Our local fish place does a great job of sourcing their fish. The salmon steaks were big enough that there’s leftovers for a second meal. I really misjudged the size of them when I was picking out the salmon steaks. And am I glad the weather is better now. 1 Quote Link to comment Share on other sites More sharing options...
Cookie Posted April 4, 2015 Report Share Posted April 4, 2015 Beautiful cook. PS - Anyone besides me look at those steaks and think "butt and legs???" 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 4, 2015 Report Share Posted April 4, 2015 Wilburpan, great looking salmon steaks and the is a beautiful plated meal, it looks so delicious Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 4, 2015 Report Share Posted April 4, 2015 Beautiful cook. PS - Anyone besides me look at those steaks and think "butt and legs???" No, you're the only one Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted April 4, 2015 Report Share Posted April 4, 2015 Wilbur - well, KK cooking must be like riding a bicycle! You certainly can't tell you've be away for Smaug for a while! Those salmon steaks are the bomb and I love the pics of the cook. That money shot is purely delicious. Simply a beautiful cook. Kudos and congrats to you. Thanks for sharing! You and your family have a blessed, happy, and wonderful Easter! Dominus vobiscum! Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted April 4, 2015 Report Share Posted April 4, 2015 No, you're the only one MacKenzie - I'm pulling oars in the boat with Cookie! Make that a two count! LOL! Quote Link to comment Share on other sites More sharing options...
ckreef Posted April 4, 2015 Report Share Posted April 4, 2015 Really great cook. I almost never see salmon cut in steak portions like that. Every time I find them it's the flat with skin on one side. If I ever find them like yours I'll buy a few, they look delicious. It took me a long time to get the cook until it releases concept burned into my brain. I ruined many fish cooks trying to learn such a simple concept. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted April 4, 2015 Report Share Posted April 4, 2015 What an excellent cut of salmon and cooked to perfection. Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted April 4, 2015 Report Share Posted April 4, 2015 Beautiful cook. PS - Anyone besides me look at those steaks and think "butt and legs???" No but I like the way you think! Quote Link to comment Share on other sites More sharing options...
