Brined Salmon Steaks
Experience the fresh, healthy flavors of brined salmon steaks cooked to perfection on your Napoleon Griddle. This recipe delivers a savory, herbal infusion that enhances the natural richness of the salmon while keeping things fast and simple. Whether you're seeking a light yet satisfying meal or a wholesome dish for any occasion, this brined salmon recipe is packed with goodness and flavor, perfect for those who value both taste and nutrition.
Brined Salmon Steaks
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- 4 salmon steaks
- 3 cups (750 ml) water
- 5 tbsp. kosher salt
- Salt-free herbal seasoning
- High-temp oil
- Baby potatoes or rice
- Seasonal veg
- OPTIONAL: Debone and tie your salmon steaks into medallions.
- Preheat your Napoleon Griddle to medium-high, about 400°F (200°C).
- While your griddle is preheating, brine the salmon by combining the water and salt, mixing thoroughly. Brine the salmon in the water mixture for 10 to 15 minutes.
- When water beads on the surface of the griddle, remove the salmon from the brine and pat them dry. Season well with your favorite herbal seasoning.
- Put down some high-temp oil and sear the salmon on one side for 2 to 4 minutes, until they release easily from the griddle. Flip and repeat until an internal temperature of 125°F (Med) to 145°F (Well) (51°C to 63°C) has been reached.
- Serve these herby salmon steaks with your favorite seasonal veggies and a Sauvignon Blanc or try a citrusy IPA.
Bring the essence of fresh, healthy dining to your table with these brined salmon steaks. The savory, herbal flavors combined with the quick and easy preparation make this a recipe you’ll return to time and time again. Fire up your Napoleon Griddle and enjoy a meal that’s as delicious as it is nutritious. What temperature do you serve your salmon at? Share your grilled fish recipes, ideas, and photos on our social pages like Facebook and TikTok, using the hashtags #NapoleonEats and #NapoleonGrill.
Happy Grilling!
Bring together the ingredients you will need
Dissolve the salt in water, then submerge the salmon for 10 to 15 mins
Once brined, season with salt-free herb mix
Sear the salmon on a preheated griddle, flip after 2 to 4 minutes, when they release easily
Remove once an internal temperature of 125°F to 145°F (51°C to 63°C) has been reached
Serve your salmon on a bed of rice or potatoes
A sauvignon blanc or citrusy IPA will pair nicely with this meal
I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.
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Bring together the ingredients you will need
Dissolve the salt in water, then submerge the salmon for 10 to 15 mins
Once brined, season with salt-free herb mix
Sear the salmon on a preheated griddle, flip after 2 to 4 minutes, when they release easily
Remove once an internal temperature of 125°F to 145°F (51°C to 63°C) has been reached
Serve your salmon on a bed of rice or potatoes
A sauvignon blanc or citrusy IPA will pair nicely with this meal
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