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May 1998 Issue
Cooking in the Great Outdoors
by Philip R. Gantt
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Grilled Salmon Steaks Of all the fish in the sea, salmon lends itself best to the grill. Salmon steaks are preferred, as the bone tends to hold the fish together during the cooking process. Salmon is rich and flavorful. For the best results, let simplicity be your guide.
  • 4 Salmon steaks, 1 inch thick (allow one per person)
  • Butter or oil
  • Salt and pepper to taste
Prepare the salmon steaks by first applying salt to taste, both sides. Let the fish remain in a pan until ready to cook. This process will firm the flesh of the salmon and help prevent it from falling apart on the grill. When ready to grill the fish, brush a coating of butter or oil over the surface of the steaks. This will prevent the fish from sticking. Pepper to taste and place over hot coals on the grill. Cook the steaks about 6 minutes per side for one inch steaks. Top with a little melted butter and some chopped parsley. Serve with lemon wedges.
  • Yields: 4 servings
  • Preparation Time: 12 minutes

 
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