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.
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.1/4 cup packed light brown sugar4 wild sockeye or coho salmon steaks or fillets 2 tablespoons fresh lemon juiceWarm pita wedges and grilled on-the-vine cherry tomatoes, for servingWhisk 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 . 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.
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