Grilled Salmon Steaks
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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These grilled salmon steaks offer a sophisticated yet simple meal that celebrates the natural richness of fresh fish. By grilling the salmon under a high heat, you achieve a beautiful charred exterior while keeping the centre tender and moist. The addition of a vibrant roasted poblano and caper salsa provides a sophisticated flavour profile, cutting through the oils of the fish with a hit of smoke and acidity.
As a diabetes-friendly main course, this dish is packed with heart-healthy omega-3 fatty acids and high-quality protein, making it as nutritious as it is delicious. It is a fantastic option for a quick midweek dinner or a light weekend lunch. Serve it with a crisp green salad or steamed seasonal vegetables for a complete, balanced meal that feels truly indulgent.
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Ingredients for Grilled Salmon Steaks
Four 170g salmon steaks
2 tablespoons olive oil, turning to coat
Salt and pepper
Roasted Poblano and Caper Salsa
How to make Grilled Salmon Steaks
Heat grill. Place four 170g salmon steaks on a broilerproof baking sheet. Drizzle with 2 tablespoons olive oil, turning to coat; season with salt and pepper. Grill until cooked through but still slightly translucent in the centre, 5–7 minutes.
Serve with Roasted Poblano and Caper Salsa.
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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Historique de l'article
Les informations contenues dans cette page ont été évaluées par des cliniciens qualifiés.
16 janvier 2026 | Publié à l'origine
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UK recipe editors
Examiné par des pairs
UK recipe editors
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