Fresh air, open flames, and crisp seasonal ingredients—spring is the perfect time to get back to grilling, and Grilled Salmon Steaks With Cilantro-Garlic Yogurt Sauce captures the season with effortless elegance. This standout dish from our Springtime Grilling Series pairs the clean, buttery richness of salmon steaks with a cool, herb-forward sauce that’s anything but ordinary.
Salmon’s firm texture and robust flavor make it ideal for the grill, especially when cut into steaks that hold up to the heat. A brief sear over high flames gives you that golden crust while preserving its tender, juicy interior. What takes it further is the sauce—a blend of Greek yogurt, garlic, fresh cilantro, and lemon that adds brightness without overpowering.
It’s a dish that’s both refined and refreshingly simple. The kind of meal that feels like a reward for choosing fresh ingredients and cooking them right. No excess, no distraction—just fire-kissed salmon and a light, creamy, and intensely flavorful sauce.
Whether it’s the main event at your next dinner party or a quiet night under the stars, this recipe invites you to grill with intention and taste the shift in seasons. Fire up your Summerset grill and let spring shine on your plate.
Serves 4
Grilled Salmon Steaks with Cilantro-Garlic Yogurt Sauce
- Vegetable oil (for grill)
- 2 serrano chiles
- 2 garlic cloves
- 1 cup cilantro leaves with tender stems
- 1/2 cup plain whole-milk Greek yogurt
- 1 Tbsp. extra-virgin olive oil
- 1 tsp. honey
- 2 (12-oz.) bone-in salmon steaks
- Kosher salt
Grilled Salmon Steaks with Cilantro-Garlic Yogurt Sauce
- Prepare the grill for medium-high heat; oil the grate.
- Remove and discard seeds from 1 chile. Purée both chiles, garlic, cilantro, yogurt, oil, honey, and 1/4 cup water in a blender until smooth; season well with salt. Transfer half the sauce to a small bowl and set aside for serving.
- Season salmon steaks lightly with salt. Grill, turning once or twice until the flesh starts to turn opaque, about 4 minutes. Continue to grill, turning often and basting with remaining sauce, until opaque all the way through, about 4 minutes longer.
- Serve with reserved sauce alongside.
Taken from epicurious.com