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These Maple Soy Grilled Salmon Steaks involve only a handful of ingredients and require a minimal amount of your time! Full of flavor and cooks quickly – need I say more?
Salmon is such a no-brainer for me! It is a simple fish to cook and while you can get really creative with your flavors, it also has a beautiful flavor of its own! It’s super tasty and it cooks quickly which makes it a fantastic option for an easy meal on a busy weeknight!
Salmon is known to be “brain food“. They get the name because they are known to be a very intelligent fish, as they always know how to return home to fresh water, when done navigating open seas. Fun facts aside, salmon is full of omega 3‘s and a great source of protein – so let’s start eating a little more brain food!
What Is Salmon Steak
A salmon steak is different than a salmon fillet. The fish “steak” is cut crosswise, perpendicular to the spine cutting through the bone, whereas a fillet is cut lengthwise, parallel to the bone. There is not a big difference in flavor between the cuts of fish, although some people do prefer one cut over the other!
Ingredients
Salmon steaks – I love the way salmon steaks look, but you can use salmon fillets if preferred. It may be a better option to those serving to kids as there are less bones to worry about in fillets.
Soy sauce – I like the low sodium option.
Maple syrup – For a sweet and sticky glaze – honey can be substituted if necessary!
Aromatics – Fresh ginger and garlic, minced please!
Sesame oil – a must if you ask me, for a little nutty and toasty taste.
Red pepper flakes – Just a little bit of heat to round off the sweetness of the syrup!
Garnishes – Sesame seeds and chopped green onion.
How To Make Maple Soy Grilled Salmon Steaks
Make the glaze: In a shallow dish or bowl (large enough to fit the salmon steaks) whisk together soy sauce, sesame oil, ginger, garlic and red pepper flakes.
Marinate salmon: Put your salmon into the shallow bowl and flip over to ensure it is well sauced. Cover with plastic wrap and let marinate for 1 hour.
Grill the salmon: Grill both sides of the salmon, until cooked through or to your preference – I grilled mine about 4 minutes on each side. While cooking, brush any remaining glaze over the salmon steaks.
Garnish: Garnish your salmon steaks with sesame seeds (optional) and chopped green onion.
Bake It Instead
You can absolutely put these babies in the oven if you’re a little less grill savvy! Preheat the oven to 400 degrees and place your salmon steaks on a lightly greased baking pan or sheet. Bake for 15 – 20 minutes or until salmon flakes well with a fork! Keep in mind, cook times with vary based on the size, thickness of salmon steaks.
How To Serve
I am a big fan of having a colorful plate of food! Salmon already has a beautiful color to begin with – so serving it along side a salad, or serving of vegetables with a portion of rice, will really give you a beautifully finished dish! Here are some ideas:
Grilled salmon steaks will last up to 3 days properly stored, in the fridge. Make sure to get it into the fridge within 2 hours of cooking. You can also freeze it, which will actually extend it’s shelf life. Wrap your salmon in aluminum foil and then place in freezer bags, you can then freeze it for 2 – 3 months.
These Maple Soy Grilled Salmon Steaks involve only a handful of ingredients and require a minimal amount of your time! Full of flavor and cooks quickly – need I say more?
In a shallow dish or a baking dish whisk together the soy sauce, maple syrup, sesame oil, ginger, garlic and the pepper flakes. Add salmon to the dish and turn it around to get the glaze all over. Cover with plastic wrap and let marinate for at least an hour.
Grill the salmon on both sides, until salmon is cooked through or to your liking. I left mine about 4 minutes per side. As you’re grilling the salmon, brush with remaining glaze on each side.
Serve garnished with some green onions and sesame seeds, with a side of vegetables or salad.
Recipe Notes
Total time does not include time for marinating the salmon.
Grilled salmon steaks will last up to 3 days properly stored, in the fridge. Make sure to get it into the fridge within 2 hours of cooking. You can also freeze it, which will actually extend it’s shelf life. Wrap your salmon in aluminum foil and then place in freezer bags, you can then freeze it for 2 – 3 months.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.
Hi there! This recipe looks delicious! Do you think marinating the salmon for an extended time period (24 hrs?) would make the end product soggy or overpowered with the marinade flavor?
I’ve never tried marinating salmon for that long but I don’t think it will make the salmon soggy at all, you might end up with a really tasty salmon though. 🙂
I had to smile, this is very similar to a way I make salmon too. AND I actually prefer salmon steaks personally because I was brought up with it – being cheaper than fillets and also because it’s the more common cut in Japan. 🙂
Brain food huh? Explains why you’re so switched on. N x Drive safe and try not to miss Mia too much!
I did not think salmon steaks were available any longer! All I ever see in the market is the fillets. I like the steaks best because they all all the same thickness. I must ask the fish person at Publix if they ever have the steaks. Publix has been advertising a special on salmon this week. I really want salmon, now, today.
I didn’t know they were considered “intelligent fish”, but I am more than willing to have a double serving of these delicious maple soy salmon to improve my brain function. Love the simple combo, and the short ingredient list and all the intelligence benefits I get with this dish, I can bring this argument to my husband when I try to buy salmon from whole foods that costs an arm and a leg.
No matter what household we have all grown up in, there is something that has brought us all together here and that is a love and appreciation of food. Food that is from cultures and cuisines across the world has always been a staple of the blog. I'm excited to bring you all a taste of each corner of the earth, every last bite seasoned to perfection and served up with love - from my kitchen to yours.
Woooow…..Homemade!!! It’s the only thing that taste good! And so easy to do…
I think I will look for these and try your recipe this weekend. Thank you for sharing!
Dang Thai from Embeya!
Thanks for this delicious recipe! Made it last night and it turned out perfectly! I don’t even love salmon but cooked this way it was incredible 🙂
So happy you enjoyed it!
Hi there! This recipe looks delicious! Do you think marinating the salmon for an extended time period (24 hrs?) would make the end product soggy or overpowered with the marinade flavor?
Thanks!
I’ve never tried marinating salmon for that long but I don’t think it will make the salmon soggy at all, you might end up with a really tasty salmon though. 🙂
Fish is fragile, about 60 minutes is about the limit
I had to smile, this is very similar to a way I make salmon too. AND I actually prefer salmon steaks personally because I was brought up with it – being cheaper than fillets and also because it’s the more common cut in Japan. 🙂
Brain food huh? Explains why you’re so switched on. N x Drive safe and try not to miss Mia too much!
Hi Nagi We made safe, so much to tell you!
I did not think salmon steaks were available any longer! All I ever see in the market is the fillets. I like the steaks best because they all all the same thickness. I must ask the fish person at Publix if they ever have the steaks. Publix has been advertising a special on salmon this week. I really want salmon, now, today.
Found mine at Costco. 🙂
I didn’t know they were considered “intelligent fish”, but I am more than willing to have a double serving of these delicious maple soy salmon to improve my brain function. Love the simple combo, and the short ingredient list and all the intelligence benefits I get with this dish, I can bring this argument to my husband when I try to buy salmon from whole foods that costs an arm and a leg.
LOL I hope the argument works with your hubby 🙂