Ingredients:

  • 2 salmon steaks (skin on), about 200g (7 oz) each. Total 400g
  • 2 cloves garlic, crushed (approximately 1 teaspoon minced)
  • 3 tablespoons (45 ml) lemon juice (the juice of about 1 large lemon)
  • 1/4 teaspoon (1.5g) salt
  • 1/2 tablespoon (7.5 ml) dried rosemary or 1 tablespoon (15 ml) fresh rosemary, finely chopped
  • 1/4 teaspoon (1g) ground black pepper
  • 3 tablespoons (45 ml) extra virgin olive oil (optional)

Instructions:

  1. In a small bowl, whisk together the crushed garlic, lemon juice, salt, rosemary, and black pepper until well combined. Taste and adjust seasoning as needed.
  2. Place the salmon steaks in a Ziploc bag or shallow dish. Pour the marinade over the salmon, ensuring both sides are coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 12 hours for a more intense flavor.
  3. Grilling: Preheat your stovetop grill pan over medium-high heat. Lightly oil the grill pan with cooking spray or a touch of oil if you are using EVOO. Oven: Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper or foil.
  4. Grilling: Place the salmon steaks, skin-side up, on the preheated grill pan. Cook for 5 minutes, then flip and cook for another 5 minutes, or until the salmon is cooked through and flakes easily with a fork. Oven: Place the salmon steaks, skin-side up, on the prepared baking sheet. Bake for 10-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
  5. The internal temperature of the salmon should reach 63°C (145°F).
  6. Let the salmon rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful piece of fish.