Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Missie Crawford
Active Time
N/A
Total Time
1 HR 20 MIN
Yield
Serves : 4

Salmon steaks are essentially two fillets attached by the spine of the fish. Less expensive, and easier to grill than a fillet, these steaks are quickly cured in a brown sugar-based dry cure that’s also wonderful on fillets.

Note: Salmon fillets can be used in place of salmon steaks for this recipe.

How to Make It

Step 1    

Whisk together brown sugar, salt, and paprika in a large, shallow dish. Add salmon; turn to coat. Cover and refrigerate 1 hour, flipping salmon occasionally.

Step 2    

Meanwhile, stir together yogurt, cucumber, lemon juice, dill, and garlic in a bowl; season with salt to taste.

Step 3    

Preheat grill to medium (350°F to 450°F). Using a spatula, scrape off most of the marinade from salmon; discard marinade. Place salmon on oiled grates; grill, covered, until slightly charred, about 4 minutes per side. Transfer salmon to a platter. Serve with tzatziki, warm pita wedges, and grilled tomatoes.

Make Ahead

Tzatziki can be prepared and refrigerated up to 3 days ahead.

Suggested Pairing

Citrusy, medium-boded California rosé.

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