Seafood

Salmon Steak

These thick-cut salmon steaks are seared until golden and crisp on the outside while remaining tender and flaky within. Basted in a decadent garlic butter and finished with fresh herbs, this dish brings gourmet seafood straight to your home kitchen.

Prep

10m

Cook

10m

Serves

Calories

480kcal

Qty	Ingredient
4 pieces 800 g	Salmon Steaks
2 tbsp 30 ml	Olive Oil
3 tbsp 42 g	Unsalted Butter
4 cloves 12 g	Garlic Cloves, minced
1 tbsp 15 ml	Fresh Lemon Juice
2 tbsp 8 g	Fresh Parsley, chopped
1 tsp 6 g	Kosher Salt
0.5 tsp 1 g	Black Pepper

2 Method

Step 1. Remove the salmon steaks from the refrigerator 15 minutes before cooking. Pat them completely dry on both sides with paper towels.

Step 2. Season both sides of the steaks generously with kosher salt and black pepper.

Step 3. Heat olive oil in a large heavy-bottomed skillet or cast iron pan over medium-high heat until the oil is shimmering.

Step 4. Carefully place the salmon steaks in the pan. Sear for 4-5 minutes without moving them to develop a deep golden crust.

Step 5. Carefully flip the steaks using a fish spatula. Reduce the heat to medium.

Step 6. Add the butter and minced garlic to the pan. Once the butter melts and begins to foam, tilt the pan slightly and use a spoon to continuously baste the salmon with the garlic butter for another 3-4 minutes.

Step 7. Squeeze fresh lemon juice over the steaks and sprinkle with chopped parsley.

Step 8. Remove from the heat when the internal temperature reaches 135°F (57°C) for medium-rare/medium. Let rest for 2 minutes before serving.

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Always pat the salmon dry; moisture is the enemy of a good sear.
·
Don't move the fish too early; it will naturally release from the pan once the crust has formed.
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A cast iron skillet provides the most even heat distribution for thick steaks.
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Be careful of the small bones in the center of the steak; they are edible but can be firm.