25 minutes
Grilled salmon steaks seasoned with a homemade garam masala spice blend for a smoky and rich flavor experience.
Salmon Steaks, checked for pin bones, trimmed, optionally tied with butcher’s twine
0 oz
Cumin Seeds, toasted
teaspoons
Coriander Seeds, toasted
teaspoons
Fennel Seeds, toasted
teaspoons
Green Peppercorns, toasted
teaspoons
tablespoons
teaspoons
1. Prepare the Grill
Get your grill ready by cleaning the grate and oiling it to prevent the fish from sticking.
2. Prepare Salmon Steaks
Check each salmon steak for pin bones and remove them using needle-nose pliers. Trim the steaks for a uniform shape and optionally tie them with butcher’s twine to hold their shape during grilling.
3. Toast the Spices
Place the cumin seeds, coriander seeds, fennel seeds, and green peppercorns on a piece of aluminum foil. Toast them over the grill until fragrant, then let them cool slightly before grinding into a powder.
4. Season the Salmon
Coat the salmon steaks lightly with canola oil and season them generously with kosher salt. Rub the toasted spice mixture all over the fish.
5. Grill the Salmon
Place the salmon steaks on the hot grill, cooking each side for about 3 minutes with the grill lid closed, until well-colored on the outside and just barely translucent in the center.
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