Blackened salmon steaks

  • Preparation 10 min
  • Refrigeration 1 h
  • Cooking 20 min
  • Servings 4 to 6
  • Freezing Absolutely



  • 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



  • 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.