Equipment
Ingredients
Glazed Salmon
- 4 salmon steaks, bone-in, skin-on, about 2.5 cm thick
- 60 g mayonnaise, room temperature
- 30 g dijon mustard
- 15 ml lemon juice, freshly squeezed
- 4 g fine sea salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 433 kcal
- Protein
- 32 g
- Carbohydrates
- 1 g
- Fat
- 32 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 709 mg
- Saturated Fat
- 6 g
- Potassium
- 585 mg
- Calcium
- 24 mg
- Iron
- 0.8 mg
- Magnesium
- 42 mg
- Phosphorus
- 375 mg
- Zinc
- 0.6 mg
- Vitamin A
- 92 mcg
- Vitamin C
- 8 mg
- Water
- 107 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the outdoor grill to medium-high heat, targeting an ambient grate temperature between 200°C and 230°C (400°F and 450°F), and ensure the grill grates are thoroughly scraped clean.
Combine the mayonnaise, Dijon mustard, and lemon juice in a small mixing bowl, then whisk vigorously until the mixture forms an emulsified, creamy glaze.
Pat all sides of the salmon steaks thoroughly dry using paper towels to remove surface moisture, then wash hands, cutting boards, and prep surfaces with warm soapy water to prevent cross-contamination.
Season both sides of each salmon steak evenly with the fine sea salt.
Coat the top-facing side of each seasoned salmon steak with half of the prepared mayonnaise-mustard glaze using a silicone pastry brush.
Lay the salmon steaks glazed-side down directly onto the hot grill grates, close the lid, and grill undisturbed for 4 to 5 minutes until distinct grill marks form and the edges turn opaque.
Brush the unglazed upward-facing side of the salmon steaks with the remaining glaze, then carefully flip each steak over using a long-handled grill spatula.
Grill the second side for an additional 4 to 5 minutes, checking that a digital instant-read food thermometer inserted into the thickest part of the flesh away from the spine reads at least 63°C (145°F) and the flesh is fully opaque and separates easily.
Transfer the grilled salmon steaks off the heat onto a clean platter using the long-handled grill spatula, then let them rest for 3 minutes before serving.
Chef's Notes
- Mayonnaise is an emulsified suspension of oil, vinegar, and egg yolk that creates a resilient thermal shield on fish, keeping moisture locked inside while preventing sticking without dripping into coals.
- Bone-in cross-cut salmon steaks hold their structure on the grill better than boneless fillets because the central vertebra and ring of collagen evenly distribute thermal energy.
- When measuring internal temperature, insert your thermometer horizontally through the side into the thickest segment of flesh, ensuring the probe tip does not contact bone, which conducts heat faster and gives false high readings.
- Always place grilled fish on a fresh, clean serving platter rather than the board or dish used during raw preparation to avoid microbial cross-contamination.
Storage
Refrigerator: 3 days — Cool leftovers and store in an airtight container at or below 4°C (40°F) within 2 hours of cooking.
Freezer: 1 month — Wrap cooled steaks tightly in parchment paper and aluminum foil or vacuum-seal before freezing.
Reheating: Reheat gently in an oven preheated to 150°C (300°F) until the internal temperature reaches at least 74°C (165°F).
Troubleshooting
Salmon steaks stick and shred when attempting to flip
Cause: The grill grates were dirty or not fully preheated, or the fish was turned before a seared crust had set
Fix: Slide the thin edge of a metal spatula flush against the grates to cleanly loosen the crust from below without tearing additional flesh
Prevention: Scrape grates completely bare while hot and wait for the full preheat cycle so the high heat coagulates the surface proteins quickly
Glaze chars excessively before salmon reaches safe internal temperature
Cause: The grill temperature is too high or direct fat drippings are triggering uncontrolled flames
Fix: Move the salmon steaks immediately to a cooler section of the grill, close the lid, and cook through using ambient indirect heat
Prevention: Keep the grill lid closed to restrict oxygen and set up a two-zone fire to allow moving fish to indirect heat if flare-ups occur
Salmon flesh becomes dry, chalky, and expels heavy white albumin
Cause: Fish cooked past the target safe internal temperature of 63°C (145°F)
Fix: Cannot be fixed once overcooked; serve with extra fresh lemon juice or a dollop of cold mayonnaise-mustard sauce to restore moisture
Prevention: Begin checking the internal temperature with an instant-read thermometer around the 8-minute total mark
Cultural Context
Coating fish in a layer of seasoned mayonnaise prior to grilling is an ingenious technique popularized across North American coastal barbecue culture during the late twentieth century. By utilizing the stable emulsion of oil and egg in mayonnaise, home cooks and charter boat captains solved the historic challenge of delicate salmon tearing on hot grill grates. Paired with sharp Dijon mustard and citrus, this five-ingredient preparation remains an iconic, effortless summer dinner staple.
