Salmon is a fish that is full of good saturated fats. A little oily with a very distinct buttery flavor, it is firm enough for grilling. Salmon steaks feature a bone in the center but fillets can also work with this marinade.
3 to 4 salmon steaks
1 garlic, chopped
1 tbsp ginger, finely chopped
1/4 cup maple syrup
1/4 olive oil
1 tbsp salt
Mix together the garlic, ginger, maple syrup, salt and oil. Place the marinade over salmon steaks, ensuring to turn over the steaks to cover them completely in the marinade. Refrigerate the steaks in the marinade for 4 hours. Let rest at room temperature for 1 hour before cooking.
Place the salmon steaks on the grill, close the cover and cook for about 7 to 8 minutes per 1” thickness per side (the cooking time varies based on the thickness of your salmon – a thicker salmon steak will take a bit longer). Do not move or flip the salmon until the 7 to 8 minutes have passed, however, check the salmon while cooking the second side to ensure that you don’t overcook them (cooked salmon will flake easily with a fork along the white lines which are strips of fish fat). Any white discharge that you see on the salmon is called albumin, and it’s actually protein that solidifies as the salmon cooks (don’t worry about it).
Serve the steaks immediately with a fresh salad. Serves 3 to 4.