Quick-Cured Salmon Steaks with Grilled Tomatoes and Tzatziki

Name: Quick-Cured Salmon Steaks with Grilled Tomatoes and Tzatziki
Total time: 80 min
Ingredients: 1/4 cup packed light brown sugar; 1 tablespoon kosher salt, plus more to taste; 1 tablespoon smoked paprika; 4 (8-ounce) wild sockeye or coho salmon steaks or fillets (1 inch thick); 1 cup plain whole-milk Greek yogurt; 1/2 cup minced seeded unpeeled Persian or English cucumber; 2 tablespoons fresh lemon juice; 2 tablespoons chopped fresh dill; 1 small garlic clove, finely grated; Warm pita wedges and grilled on-the-vine cherry tomatoes, for serving

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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.

By

Justin Chapple

Updated on May 1, 2020

Quick-Cured Salmon Steaks with Grilled Tomatoes and Tzatziki Recipe — Photo: Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Missie Crawford

Total Time:

1 hr 20 mins

Yield:

4

Ingredients

1/4 cup packed light brown sugar
1 tablespoon kosher salt, plus more to taste
1 tablespoon smoked paprika
4 (8-ounce) wild sockeye or coho salmon steaks or fillets (1 inch thick)
1 cup plain whole-milk Greek yogurt
1/2 cup minced seeded unpeeled Persian or English cucumber
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh dill
1 small garlic clove, finely grated
Warm pita wedges and grilled on-the-vine cherry tomatoes, for serving

Directions

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