This easy pan-seared salmon steaks recipe is made in only 15 minutes leaving you with tender, flaky, moisture-rich salmon.
Why this recipe works
Salmon steaks, known as the steak of the seafood world, are the meatier, more tender cousin to your typical pan seared salmon fillets. Cooking them couldn’t be easier with nothing more than a handful of ingredients and a hot skillet.
When pan-seared, the skin of the salmon steaks crisps up to a golden brown hue while the bone helps keep the flesh moist. You’ll still get that signature salmon taste – a tad sweet, buttery, and packed with omega-3 fatty acids, but with a bit more structure and heartiness compared to your standard fillet.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
SALMON – If your grocery store doesn’t sell salmon steaks, you can try requesting the cuts. We were able to order salmon steaks from the meat department and get them the next day.
SEASONINGS – A touch of garlic salt and Old Bay is really all you need for salmon, especially if you plan on serving it with salmon sauce or lemon cream sauce. Feel free to tweak it to your liking and use your favorite blend of seasonings.
GARNISH – I personally love a good sauce with my salmon. I would suggest our salmon sauce, lemon cream sauce, rosemary cream sauce, or chimichurri with these juicy fish steaks.
How to Make Salmon Steaks
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Brush melted butter on the salmon steaks. Season with garlic salt and Old Bay. Repeat on the other side.
- Heat olive oil in a skillet over medium-high heat until shimmering.
- Add salmon steaks and allow to cook undisturbed for 4 minutes.
- Carefully turn steaks over and cook for 3 minutes.
Frequently Asked Questions & Expert Tips
Salmon steaks are cross-cut pieces of the fish that include the backbone and often have skin on both sides, making them thicker. In contrast, salmon fillets are cut lengthwise from the side of the fish, usually boneless, making them more delicate and versatile. Salmon steaks are heartier, while fillets are easier to portion and cook evenly.
You can test for doneness by seeing if the flesh flakes easily with a fork. Or, use an instant read thermometer inserted into the thickest portion of the salmon. The temperature should read 140F for medium and 145F for well done. Remember that salmon will continue to cook even after it has been removed from the pan. I typically pull mine out at 140F and let it rest for a couple of minutes.
Store cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheating salmon can be tricky as it’s easy to overcook them in the process. I would suggest reheating it in a covered skillet over low heat with a splash of water until warmed through (about 5 minutes).
Serving Suggestions
Pair your salmon steaks with a roasted veggie on the side as well as garlic mashed potatoes or lemon couscous for a full meal.
More Salmon Recipes
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Salmon Steaks
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 4 salmon steaks about 1 1/2 pounds
- 2 Tablespoons butter melted
- garlic salt to taste
- Old Bay seasoning to taste
- ⅓ cup olive oil
Things You’ll Need
Before You Begin
- If your grocery store doesn’t sell salmon steaks, you can try requesting the cuts. We were able to order salmon steaks from the meat department and get them the next day.
- You can test for doneness by seeing if the flesh flakes easily with a fork. Or, use an instant read thermometer inserted into the thickest portion of the salmon. The temperature should read 140F for medium and 145F for well done. Remember that salmon will continue to cook even after it has been removed from the pan. I typically pull mine out anywhere between 140F and let it rest for a couple of minutes.
Instructions
- Brush melted butter on the salmon steaks. Season with garlic salt and Old Bay. Repeat on the other side.4 salmon steaks, 2 Tablespoons butter, garlic salt, Old Bay seasoning
- Heat olive oil in skillet over medium-high heat until shimmering.1/3 cup olive oil
- Add salmon steaks and allow to cook undisturbed for 4 minutes.
- Carefully turn steaks over and cook for 3 minutes.
Expert Tips & FAQs
- Store cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheating salmon can be tricky as it’s easy to overcook them in the process. I would suggest reheating it in a covered skillet over low heat with a splash of water until warmed through (about 5 minutes).
Nutrition
Chef Antoine Davis
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PMS Darensbourg says
The fish was just delicious yet a bit firm and not mushy. I served it with steamed broccoli and garlic potatoes.