Roasted Salmon Steaks – with a lemon-butter sauce. Easy and delicious!
Basting salmon with a lemon-butter sauce is a traditional way to serve this fish – it’s the first way I ever ate it as a child.
I have vivid memories of a family vacation in Alaska, when I was fifteen years old, and we were camping in a Winnebago RV and fly fishing. One day, we arrived at our campground late, around 9pm. It still light out, so dad grabbed his fly rod and headed to the nearby riverbank, just a short walk from our campsite. About 10 minutes later, he returned with a big, beautiful salmon!
Mom quickly melted some butter, added fresh lemon juice, Worcestershire sauce, salt and pepper. She placed the fish (now cleaned by dad) on a large piece of foil, drizzled the sauce over the top, and folded up the foil to enclose the fish. She then put it on the grill and cooked it just until it was medium-rare. OMG, it was sooo good! Moist, tender, fresh, and full of flavor.
I have taken mom’s same flavor profile and created a roasted salmon version of her campground dish, using salmon steaks. (You can also use fillets.) I also add a bit of paprika for a little extra flavor, and recommend garnishing the cooked fish with chopped parsley, basil or tarragon. Feel free to follow mom’s method as well, if you prefer grilling (see Variation below). Enjoy!
Roasted Salmon Steaks
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 4 servings 1x
- 4 (5 to 6-ounce) salmon steaks (see buying tips here)
- 1/4 cup butter
- Juice of 1 lemon
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon paprika
- Kosher salt, to taste
- Fresh ground pepper, to taste
- Chopped Italian (flat-leaf) parsley, basil or tarragon leaves, for garnish
- Preheat the oven to 400 degrees. Butter a 9-by 12-inch baking dish.
- Place the salmon steaks in the prepared dish.
- In a small saucepan, melt the butter over medium heat. Stir in the lemon juice, Worcestershire sauce and paprika; add salt and fresh ground pepper to taste. Liberally drizzle the sauce over the salmon. Bake for 10 minutes per 1-inch of thickness, or until desired doneness.
- Garnish with chopped parsley, basil or tarragon.
Variation: Place each fish steak on its own large piece of foil (around 16 to 18 inches). Turn up edges. Drizzle butter mixture over top. Fold up two opposite edges of the foil, and fold over to seal. Fold up ends and seal. Place on grill and cook until desired tenderness.
Check out my tips on how to buy and store fresh fish!
With a salmon fillet, the meaty part is cut away from the main center bone lengthwise – parallel to the backbone. For a salmon steak, the flesh is cut crosswise, through the bone, into pieces
Both terms are correct, and both refer to a boneless strip of meat. Filet is simply the French word for fillet.
1. Eat it the same day, or up to one day after purchasing.
2. Store it in the refrigerator, on top of a ziptop baggie of ice – or one of those frozen ice blocks you put in a cooler.
3. Keep it refrigerated until shortly before cooking.
Wild salmon is preferable over farmed. Many farms use crowded pens where salmon can be infected with disease, and therefore some farmers feed them antibiotics.