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

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

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

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.sbs/spices/cajun-seasonings-regular-spicy-extra-hot-and-salt-free">Salt-Free Cajun Seasoning</a> for a low-sodium recipe.

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