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Salmon Steaks with Soy-Maple Glaze

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 From 3 ratings.

User Reviews

rating fraubauer
These are absolutely delicious!
rating dinden
rating rmccully
Very much enjoyed this way to prepare salmon....great taste, and salmon steaks tasted so fresh and light.

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Salmon Steaks with Soy-Maple Glaze

  • healthy HEALTHY
ACTIVE TIME: 25 MIN
TOTAL TIME: 35 MIN PLUS 2 HR MARINATING
SERVES: 4
"Every year I come up with one preparation that’s embarrassingly simple but incredibly versatile," Raichlen says. This year’s go-to recipe is a glaze made from maple syrup, soy sauce and Asian sesame oil, which adds a trifecta of sweet, salty and nutty flavors to all sorts of grilled meats and fish.
ingredients
  • 1/4 cup soy sauce
  • 3 tablespoons pure maple syrup
  • 3 tablespoons Asian sesame oil
  • Four 8-ounce wild salmon steaks, cut 1 inch thick
  • One 2-inch piece of fresh ginger—peeled, thinly sliced and smashed
  • 2 garlic cloves, smashed
  • 2 scallions, thinly sliced
directions
  1. In a large, shallow dish, whisk the soy sauce with the maple syrup and sesame oil. Add the salmon steaks and turn to coat. Press the ginger and garlic onto both sides of the steaks. Cover and refrigerate for 2 hours, turning the salmon a few times.
  2. Light a charcoal grill. Remove the salmon from the marinade. Pour the marinade into a small saucepan and boil over high heat until syrupy, about 3 minutes. Strain the glaze into a small bowl.
  3. Oil the grate and grill the salmon over moderately high heat for 6 minutes, rotating the steaks slightly after 2 minutes to make crosshatches, if desired. Turn the steaks and grill for 6 minutes longer. Transfer to plates and spoon the glaze on top. Sprinkle with the scallions and serve.
wine recommendation Salmon is rich enough to go well with red wine—Pinot Noir is often a good choice—and this sweet-salty preparation is no exception. Sonoma’s Russian River Valley produces silky, not overly tannic Pinots that are ideal; try the cherry-rich 2004 Eric Ross Poulet d’Or.

Search for easy-to-find rich, earthy pinot noir
Recipe by Steven Raichlen
From 10 Easy Ways to Master the Grill
This recipe originally appeared in June, 2007.