Sweet and Hot Salmon Steaks

Name: Sweet and Hot Salmon Steaks
Cuisine: American
Ingredients: ¼ cup sweet hot mustard; ¼ cup minced onion; Juice of 1 large lemon; 2 teaspoons minced fresh dill or sage or 1 teaspoon crumbled dried dill or sage; 2 teaspoons minced fresh dill or sage or 1 teaspoon crumbled dried dill or sage; 2 teaspoons minced fresh dill or sage or 1 teaspoon crumbled dried dill or sage; 1 teaspoon kosher salt or coarse sea salt; 1 teaspoon kosher salt or coarse sea salt; 4 7-ounce to 8-ounce salmon steaks, about 1 inch thick

Preparation info

Serves
4

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

If you prefer salmon steaks to fillets, try them with a combination of spicy and sweet seasonings.

Ingredients

Sweet and hot Mustard Paste

¼ cup sweet hot mustard
¼ cup minced onion
Juice of

Americas
United States
Fish course
Pescatarian
Gluten-free

Method

About 1½ hours before you plan to barbecue, combine the paste ingredients in a small bowl. Rub the salmon steaks thoroughly with the paste. Place the steaks in a shallow dish, cover with plastic, and refrigerate.
Prepare the smoker for barbecuing, bringing the temperature to 180°F to 200°F.
Remove the salmon from the refrigerator and let it sit at roo