Orange Salmon Steaks

Four ingredients. Twenty minutes. That’s all it takes for these grilled salmon steaks basted with fresh orange butter. The juice from half an orange gets blended with butter to make a simple basting sauce, while the other half gets sliced into rounds for garnish.

The orange butter does two things at once: it keeps the salmon moist on the grill and builds a light, citrusy glaze that caramelizes on the surface. Brushing half before flipping and the rest after means both sides get coated evenly.

One-inch thick steaks are ideal for this method. Thinner cuts overcook before the surface has time to brown, and thicker cuts char outside while staying raw in the center. At one inch, you get a nicely browned exterior and a flaky, just-cooked interior in about 10 minutes total.

Kitchen Tips

• Grease the grill grate well before cooking. Salmon skin sticks aggressively to a dry grate and will tear when you flip.
• Test for doneness with a fork. When the fish flakes easily into clean layers, it’s ready. Translucent, resistant flesh means it needs more time.
• Let the steaks come to room temperature for 10 minutes before grilling for more even cooking.
• Use a firm, juicy orange. Dry, mealy oranges won’t give you enough juice for the butter.

Variations

• Lemon-herb version: Swap the orange for lemon and add fresh dill to the butter.
• Asian glaze: Mix the orange juice with a splash of soy sauce and a pinch of ginger for a teriyaki-style finish.