Salmon Steaks with Raspberry Mirepoix

These broiled salmon steaks get a simple brush of raspberry vinegar and cracked black pepper before hitting the broiler. The vinegar adds a subtle fruity tang to the fish as it cooks, and the high heat gives the surface a light char that plays off the rich, fatty salmon.

Broiling is the fastest way to cook salmon steaks. Position them about 5 inches from the heat source and flip once. You’re looking at 4-5 minutes total. The salmon is done when it flakes easily with a fork but still has a slightly translucent center that finishes cooking from residual heat.

The raspberry mirepoix served alongside brings a sweet-savory element that pairs naturally with the richness of the fish. The berry acidity mirrors the raspberry vinegar on the steaks, tying the whole plate together.

Chef Tips

• Pat the salmon completely dry before brushing with vinegar. Wet fish steams instead of charring under the broiler.
• Don’t walk away while broiling. The difference between a beautifully charred steak and a dried-out one is about 60 seconds.
• Coat the broiler rack with cooking spray before placing the salmon. Salmon skin sticks aggressively to bare metal, and you’ll lose half the fish trying to flip it.

Variations

• Use balsamic vinegar instead of raspberry for a deeper, more caramelized glaze.
• Add a drizzle of honey to the vinegar before brushing for a sweet-tart glaze.
• Swap the mirepoix for a fresh raspberry and red onion salsa with a squeeze of lime.