Blackened salmon steaks
- Preparation 10 min
- Refrigeration 1 h
- Cooking 20 min
- Servings 4 to 6
- Freezing Absolutely
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Looking for a recipe to impress your friends at your next fancy barbecue? Look no further! These blackened salmon steaks are as black as my soul, as hot as the sun and as delicious as a cold beer by the pool. So get out your tongs and your apron, and let us show you how to blacken your salmon in style!
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Ingredients
- 1.2 kg salmon steaks
- Olive oil
- 2 tbsp. paprika
- 2 tbsp. smoked paprika
- 1 tsp. salt
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 1/2 teaspoon ground black pepper
- 1/4 tsp. cayenne pepper (optional)
- Equipment needed: Barbecue grill sheet by COOKINA
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Preparation
- Place salmon steaks in a large, airtight dish and drizzle with olive oil on both sides. Massage to coat well and set aside.
- In a bowl, add spices and mix. Sprinkle generously over salmon and massage to coat well. Drizzle a good amount of olive oil over the flesh and massage again to spread. Close the dish, place in the refrigerator and let marinate for 1 hour.
- Preheat barbecue to high and reduce to medium.
- Place the baking sheet on the grill and add the salmon. Cook for 2 to 3 minutes to marinate the flesh. Gently turn the salmon over and continue cooking for 2 to 3 minutes to score again.
- Turn off the heat under the fish and continue to cook indirectly for 10 to 15 minutes with the grill lid closed, or until the fish is cooked and the flesh flakes easily with a fork.
Our sommeliers suggest
Beaumont Wines Chenin Blanc
Western Cape, South Africa
The Beaumont Wines Chenin Blanc, a white from South Africa, is made of a grape known for its nice freshness and fruit like apple and pear. Next to a blackened salmon rubbed with smoked paprika, garlic powder and thyme, that freshness cuts through the rich fish and the fruit calms the spices. The kind of glass that makes you reach for a second piece!
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LE GROS MARTEAU, 8.2%
Microbrasserie Le Temps d'une Pinte
The spices burn on the surface and give that blackened crust that tastes of pepper and caramel. The barley wine follows with its own caramel, its enveloping texture and its spicy, orangey finish. The salmon's fat needs that richness so it doesn't seem alone on the plate.
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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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