Grilled Fish Steak Recipe

Name: Grilled Fish Steak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Six 8-oz fish steaks, such as salmon or halibut; Sea salt or kosher salt; Freshly ground black pepper; Canola oil or vegetable oil; 1 tablespoon unsalted butter; 1 bunch fresh thyme; 1 bunch fresh rosemary; 6 garlic cloves, crushed; Baste (recipe follows); 1/4 cup olive oil; 4 tablespoons unsalted butter; 10 crushed garlic cloves; Finely chopped savory herbs such as rosemary, thyme, marjoram, oregano, and/or sage (1/4 cup total)

Servings: persons

Six 8-oz fish steaks, such as salmon or halibut
Sea salt or kosher salt
Freshly ground black pepper
Canola oil or vegetable oil
1 tablespoon unsalted butter
1 bunch fresh thyme
1 bunch fresh rosemary
6 garlic cloves, crushed
Baste (recipe follows)
1/4 cup olive oil
4 tablespoons unsalted butter
10 crushed garlic cloves
Finely chopped savory herbs such as rosemary, thyme, marjoram, oregano, and/or sage (1/4 cup total)

1
For the Baste:
2
Combine all ingredients in a foil pan or heatproof pan and warm on the side of the grill.
3
Preparation:
4
If cooking salmon steaks, use a toothpick to secure the belly portion of each one.
5
Season the fish with salt and pepper.
6
Glisten with canola oil.
7
Cooking Method:
8
Approximately 14 minutes.
9
Preheat the BBQ to Medium-High.
10
Set a griddle on the grill, add the butter, and let it melt.
11
Add the fish and cook, turning once or twice, for approximately 4 minutes to set the protein.
12
Meanwhile, cook the thyme, rosemary and crushed garlic cloves briefly on the griddle, about 1 minute.
13
Divide the herbs among the fish steaks and place a crushed garlic clove on top of each one.
14
Transfer the fish to the grill, keeping the herbs and garlic on top, and cook, turning frequently, always placing the thyme and garlic back on top, for 4 to 5 minutes on each side.
15
As the fish cooks, baste it lightly to keep it moist.
16
When the fish is done, it should be thoroughly opaque and flaking slightly; it will also be easily pulled away from the bone with the tip of a paring knife.
17
Serve, pouring the remainder of the baste on top of the fish.

912

kcal

Calories

Fat

143

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Six 8-oz fish steaks, such as salmon or halibut, Sea salt or kosher salt, Freshly ground black pepper, Canola oil or vegetable oil, and more.

Yes, Grilled Fish Steak falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Fish Steak

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions