This delicious salmon steak recipe uses a simple soy sauce and fish sauce marinade. The fish is then grilled until charred and smoky and served with an easy sambal salad and burnt lime. The marinade imparts a deep, savory flavor to the salmon, while grilling adds a crispy skin and tender, juicy interior. This dish is perfect for a quick yet impressive meal.

Full Recipe:

Ingredients:

For the Salmon:

• 2 large salmon steaks on the bone, or a 400g salmon tail

• 1 lime

For the Marinade:

• 3/4 oz light soy sauce

• 1/2 oz fish sauce

• 1/8 oz caster sugar

• 1/16 oz freshly ground white pepper

For the Sambal Salad:

• 1 shallot, finely sliced

• 4 spring onions, finely sliced

• 1 red chili, deseeded and finely sliced

• 6 mint leaves, chopped

Directions:

1. Prepare the Marinade and Fish:
   The day before cooking, check the salmon for scales and remove any. Mix the marinade ingredients together and coat the salmon in it. Place the salmon in an airtight container and leave it to marinate in the fridge overnight.

2. Dry Out the Fish:
   The following morning, remove the salmon from the marinade and place it on a plate or rack. Leave it uncovered in the fridge to dry out for at least 6 hours.

3. Prepare the Sambal Salad:
   Slice the shallot, spring onions, chili, and mint. Place the shallot and spring onions in iced water for 5 minutes to crisp them up. Drain and pat dry. Mix them with the chili and mint, then set aside.

4. Rest the Salmon:
   Take the salmon out of the fridge 40 minutes before cooking to bring it to room temperature. Preheat your oven to a low setting (around 80°C).

5. Cook the Salmon:
   Heat a very hot barbecue or heavy-bottomed pan with a little oil. Sear the salmon for about 4 minutes on each side, until the skin becomes crispy. Then, transfer the salmon to the oven to rest for 15 minutes.

6. Char the Lime:
   While the salmon is resting, halve the lime and place it on the barbecue or hot pan, cut-side down, until charred.

7. Check the Salmon:
   Insert a metal skewer into the center of the fish. It should feel hot to touch but still slightly pink inside. The salmon should be crispy on the outside but tender and juicy in the center.

8. Serve:
   Serve the salmon on a large sharing plate or divide between two plates. Add the sambal salad and charred lime alongside. Squeeze the lime over the salmon before enjoying.

Estimated Nutritional Value (per serving, assuming 2 servings):

• Calories: 380–450 kcal

• Protein: 40–45g

• Fat: 25–30g

  • Saturated Fat: 4–6g

• Carbohydrates: 4–6g

  • Sugars: 2–3g

• Cholesterol: 70–85mg

• Sodium: 800–950mg

• Potassium: 900–1000mg

• Vitamin A: 500–700 IU

• Vitamin C: 8–12mg

• Calcium: 50–75mg

• Iron: 1–2mg

This is an estimate and the actual values will depend on specific ingredient quantities, the type of salmon used, and any variations in the marinade or cooking method. The primary source of calories comes from the salmon, fish sauce, and oil used in grilling.

The Importance of the Marinade

The marinade in this recipe is simple yet effective. A mixture of light soy sauce, fish sauce, caster sugar, and freshly ground white pepper creates a savory base that infuses the salmon with a rich umami flavor. Soy sauce, known for its salty and slightly sweet profile, pairs beautifully with fish sauce, which adds a unique, deep saltiness and complexity to the dish. The addition of sugar helps to balance the saltiness and encourages a caramelization on the skin during grilling, giving the salmon a beautiful golden crust.

Allowing the salmon to marinate overnight gives the flavors time to meld, ensuring that each bite is packed with savory goodness. The marinating process also helps to tenderize the fish, making it juicy and flavorful when cooked. It’s a simple but essential step that elevates the dish, transforming the salmon from a standard fish recipe into something extraordinary.

Drying Out the Fish for Perfect Grilling

Once the salmon has marinated, the next step is to allow it to dry out in the fridge for at least 6 hours. This step may seem unusual, but it’s key to achieving a crispy, charred exterior while keeping the interior tender and juicy. By drying the fish out, you remove excess moisture, which can cause the fish to steam rather than sear during grilling. The result is a beautifully crisp skin that provides a satisfying crunch with every bite.

Leaving the salmon uncovered in the fridge also helps the skin dry out further, which promotes better caramelization and crisping when it hits the hot grill. It’s a small step that makes a big difference in the texture and flavor of the final dish.

Sambal Salad: A Fresh and Spicy Contrast

While the salmon is marinating, you can prepare the sambal salad, a vibrant and refreshing side dish that adds a spicy and tangy element to the meal. The salad is made from finely sliced shallots, spring onions, chili, and mint, which are tossed together to create a crisp, aromatic mixture. The shallots and spring onions are soaked in iced water to crisp them up, enhancing their crunch and freshness.

The red chili adds a fiery kick, while the mint provides a refreshing herbal note that cuts through the richness of the salmon. This salad complements the grilled fish perfectly, offering a balance of textures and flavors. It’s a simple yet flavorful accompaniment that adds brightness to the dish and a slight heat that contrasts nicely with the smoky, savory salmon.

Grilling the Salmon: Crispy Skin and Tender Interior

Grilling the salmon is the final step, and it’s crucial to get the temperature just right. A very hot grill or pan ensures that the fish sears quickly, creating a crispy skin while keeping the interior moist and tender. The key is to cook the salmon for about 4 minutes on each side, allowing the skin to become golden and crispy. Once both sides are seared, the salmon is transferred to a low-heat oven to rest, allowing the fish to finish cooking gently. This method ensures that the fish remains juicy without becoming overcooked.

During the grilling process, you’ll also want to char the lime. Halving the lime and placing it cut-side down on the grill or in the pan adds a smoky flavor and caramelizes the citrus, which enhances the flavor when squeezed over the salmon. The charred lime adds an extra layer of depth and brightness to the dish, making it a perfect finishing touch.

Checking for Doneness

Salmon is best when cooked to medium, with a slightly pink center. To check for doneness, insert a metal skewer into the center of the fish. It should feel hot to the touch, and the fish should still be slightly pink inside, which indicates that it’s perfectly cooked and moist. The crispy skin should contrast with the tender, juicy interior, creating a delicious bite every time.

The salmon is then ready to be served, either on a large sharing plate or individually. It is accompanied by the sambal salad and the charred lime, which adds a burst of freshness when squeezed over the fish.

Why This Dish Works

This grilled salmon steak recipe is a perfect example of how a few simple ingredients can come together to create a dish that is both flavorful and visually stunning. The marinade provides depth and complexity, while the grilling method ensures a crispy skin and tender fish. The sambal salad offers a refreshing contrast with its spicy and herbal notes, and the charred lime adds a smoky brightness to finish the dish.

The balance of savory, spicy, and fresh elements makes this dish well-suited for any occasion. Whether you’re cooking a quick weeknight dinner or preparing a meal for guests, this recipe will impress with its bold flavors and beautiful presentation.

Health Benefits of Grilled Salmon

Salmon is known for being a healthy protein option, rich in omega-3 fatty acids, which are beneficial for heart health. It’s also an excellent source of high-quality protein, vitamins, and minerals like potassium and vitamin D. Grilling the salmon helps retain these nutrients while adding a smoky flavor that enhances the natural taste of the fish.

The sambal salad adds additional health benefits, particularly from the fresh vegetables and herbs. Shallots and spring onions are both low in calories and packed with antioxidants, while mint aids digestion and provides a refreshing herbal element. The red chili in the salad also offers a boost to metabolism, making this dish both delicious and beneficial for your health.

Conclusion

Grilled salmon steaks with sambal salad and charred lime is a dish that combines simple ingredients with expert technique to create a meal that is both satisfying and impressive. The savory soy and fish sauce marinade infuses the salmon with deep umami flavors, while the grilling process ensures crispy skin and a tender, juicy interior. The sambal salad provides a zesty contrast, and the charred lime adds an extra layer of flavor that completes the dish. Whether you’re preparing it for a casual meal or a special occasion, this recipe is sure to impress and become a favorite in your culinary repertoire.