Can I use salmon fillets instead of salmon steaks?

Yes. Fillets will work, but they are more delicate than steaks, so handle them gently and watch the grill time closely. Use a spatula for turning and grill just until the fish flakes or reaches your preferred doneness.

Can I make the marinade ahead of time?

Yes. You can mix the spice paste ahead and refrigerate it for a day or two. For the best texture, coat the salmon and let it marinate for about 1 hour as written.

What can I serve with this grilled salmon?

The article suggests grilled pineapple or mango salsa. Rice, grilled vegetables, or a simple green salad would also pair well with the spicy-sweet seasoning.

How do I know when the salmon is done?

For rare salmon, the fish should be soft with a little resistance at the surface after about 2 to 3 minutes per side. For medium, it should feel quite firm and usually takes 4 to 6 minutes per side.

Can I cook this indoors?

Yes. If you do not have an outdoor grill, you can use a grill pan or broiler. Keep the heat high and watch closely, because salmon cooks quickly and the spice paste can brown fast.

What if I don't have dry sherry?

Dry sherry adds a little acidity and depth, but a dry white wine or a small splash of lemon juice can work in a pinch. Use a light hand so the paste still stays thick enough to coat the fish.

Recipes

Spicy Grilled Salmon

Name: Spicy Grilled Salmon
Prep time: 15 min
Cook time: 6 min
Total time: 1 h 21 min
Yield: 6-8 (8-ounce) salmon steaks
Cuisine: North American
Ingredients: 6-8 (8 ounce) salmon steaks; 2 tablespoons The Spice House spicy cajun seasoning; 1 tablespoon plus 1-1/2 teaspoons dry sherry; 2 tablespoons sugar; 2 tablespoons olive oil; 1 tablespoon The Spice House Hungarian sweet paprika; 1 tablespoon ground white pepper

Spicy Cajun seasoning really makes this marinade perfect. Try serving this with grilled pineapple or mango salsa.

Submitted by: The Spice House from Milwaukee, WI
Yield: 6-8 (8-ounce) salmon steaks

Ingredients

6-8 (8 ounce) salmon steaks
2 tablespoons spicy cajun seasoning
1 tablespoon plus 1-1/2 teaspoons dry sherry
2 tablespoons sugar
2 tablespoons olive oil
1 tablespoon Hungarian sweet paprika
1 tablespoon ground white pepper

Preparation Instructions:

Place salmon on a large flat pan. Combine remaining ingredients in a small dish until it forms a paste . Rub fish pieces with ½ the paste spreading evenly. Turn salmon over and repeat the process. Cover loosely with plastic wrap and refrigerate 1 hour.

To grill salmon,
cook over direct high heat. Place on grill. Slide a spatula under the fish steaks when rotating and turning them over. Don’t use a barbecue fork, which will puncture the fish. Rotate the fish 45 degrees to make an attractive crosshatch of grill marks. Grilled to rare the fish steaks will be done after 2-3 minutes per side; medium takes 4 to 6 minutes. Poke test for doneness: rare will be quite soft,with a little resistance at the surface; medium steak will be quite firm

More About This Recipe

Use <a href="https://www.thespicehouse.com/spices/cajun-seasonings-regular-spicy-extra-hot-and-salt-free">Salt-Free Cajun Seasoning</a> for a low-sodium recipe.

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