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Simple Salmon Steaks
(Approximate cooking time: 20 minutes)
One 6oz. Salmon steak per person
2 tsp. MAK Fish Rub
2 tsp. olive oil
Rinse steaks under cold running water. Towel pat dry. Apply olive oil to each
side. Lightly sprinkle MAK Fish Rub over each side of steak. Start grill and adjust
setpoint temperature to 450 degrees. Allow grill to pre-heat, approximately 15 -
20 minutes. Place steaks on cooking grate and grill for approximately 10 minutes
per side, per inch of thickness. Remove from grill immediately when fish turns
from bright to pale in color. Do not over cook fish.
Cold Smoked Salmon (whole or half)
(Approximate cooking time: 5 hours)
1 salmon whole or half-skin on
Brine mixture:
2 cups of brown sugar
1 cup of sea salt
1/4 cup garlic salt
Place fish in a re-sealable bag, or a plastic container that seals, add brine mixture
and close. The brown sugar and salt break down into a liquid creating a soupy
brine. Brine for 12 hours in refrigerator. Take the fish out, rinse off and allow to air
dry. When dry, sprinkle brown sugar over the top of the fish to caramelize it.
Start grill and adjust setpoint temperature to Smoke. Pre-heat, grill,
approximately 10 minutes. Open Warmer/Smoker box and place fish inside.
Close and smoke for about 5 hours (depending on thickness of fish).
FISH & SEAFOOD
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