Grilled Salmon Steaks Recipe
Grilled Salmon Steaks Recipe photo by Taste of Home
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Grilled Salmon Steaks Recipe

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This is a terrific way to fix salmon...and it's so easy to do. The marinade mellows the fish flavor, and the dill sauce is a wonderful complement. I once served this recipe to 12 people from the Pacific Northwest who declared it was the best salmon they'd ever eaten! -Deb Essen, Victor, Montana
TOTAL TIME: Prep: 10 min. + marinating Grill: 15 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. + marinating Grill: 15 min.
MAKES: 4 servings


  • 2 tablespoons white wine vinegar
  • 2 tablespoons sugar
  • 1 tablespoon dill weed
  • 3/4 teaspoon salt
  • 1/8 to 1/4 teaspoon pepper, optional
  • 4 salmon steaks (1-inch thick and 6 ounces each)
  • 3 tablespoons mayonnaise
  • 3 tablespoons Dijon mustard
  • 3 tablespoons dill weed
  • 1 tablespoon sugar
  • 4 teaspoons white wine vinegar
  • 1/4 teaspoon pepper, optional

Nutritional Facts

1 each: 215 calories, 14g fat (2g saturated fat), 29mg cholesterol, 814mg sodium, 13g carbohydrate (9g sugars, 1g fiber), 10g protein.


  1. In a large resealable plastic bag, combine the first five ingredients. Add salmon; seal bag and turn to coat. Refrigerate for 1 hour, turning occasionally.
  2. In a small bowl, combine the sauce ingredients; cover and refrigerate until chilled.
  3. Discard marinade. Grill salmon, covered, over medium heat for 6-7 minutes on each side or until fish flakes easily with a fork. Serve with mustard dill sauce. Yield: 4 servings.
Originally published as Grilled Salmon Steaks in Taste of Home February/March 2002, p27

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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ChefMack User ID: 8817274 247612
Reviewed Apr. 28, 2016

"Made this for my wife on the grill and she loved it. So much so that I'll be doing so again this weekend. Don't know if that's good or bad. Lol"

maryked User ID: 7061082 232437
Reviewed Sep. 7, 2015

"My husband does generally eat salmon and he loved it."

Kensmoma User ID: 1059460 106016
Reviewed Sep. 1, 2008

"Holy smoke, we grilled this with hickory chips and every person at the table just melted in their seats! Never have we tasted anything so sensory! Save the sauce for chicken tomorrow. Now this is salmon!"

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