30-Minute Molasses-Glazed Grilled Salmon Steaks
Pan-seared salmon steaks coated in a sweet-savory molasses glaze with warm spices and garlic. The combination of ginger, garlic powder, and molasses creates a caramelized crust while keeping the fish moist inside. Perfect for weeknight dinners or casual entertaining. This version uses a simple marinade approach that requires minimal prep time while delivering restaurant-quality results.
Ingredients
- 2 8 oz salmon steaks
- 2 teaspoon molasses
- 2 teaspoon olive oilneutral oil1:1Full guide →
- 1 teaspoon water
- 1 teaspoon garlic powderfresh minced garlic1 tsp powder=3 clovesFull guide →
- 1 teaspoon pepper
- ½ teaspoon ground gingerfresh ginger1:2 ratio by weightFull guide →
- ½ teaspoon salt
Instructions
- 1
Mix molasses, oil, water, garlic powder, pepper, ginger, and salt in a bowl.
- 2
Brush the glaze generously over both sides of the salmon steaks.
- 3
Refrigerate for a couple of hours.
- 4
Remove from refrigerator 30 minutes before cooking.
- 5
Oil the grill well and preheat to medium-high heat.
- 6
Place salmon steaks on the grill and cook until cooked through, about 4 to 5 minutes per side depending on thickness.
Tips
Oil your grill grates thoroughly before cooking to prevent sticking and achieve better caramelization on the salmon.
Letting salmon come to room temperature before grilling ensures even cooking and prevents the outside from overcooking before the center is done.
Good to Know
Store leftover salmon in an airtight container in the refrigerator for up to 3 days.
Prepare the glaze and marinate salmon up to 24 hours in advance. Remove from refrigerator 30 minutes before grilling.
Serve immediately with lemon wedges, roasted vegetables, or a fresh salad.
Common Mistakes
Don't skip the 30-minute room temperature rest to avoid uneven cooking
Don't under-oil the grill to prevent sticking and achieve proper caramelization
Substitutions
Vegan Options
General Alternatives
FAQ
Can I make this in the oven instead of on a grill?
Yes. Preheat oven to 200C (400F). Place marinated salmon on an oiled baking sheet and bake for 12-15 minutes until cooked through, depending on thickness. You'll lose some charring but retain the moisture.
How long can I keep the marinated salmon in the fridge?
The marinated salmon keeps for up to 24 hours refrigerated. The molasses glaze won't penetrate deeply, so marinating longer doesn't significantly improve flavor, though it doesn't harm the fish.
What if my salmon steaks are thicker than average?
Add 1-2 minutes per side to the cooking time. Watch for the flesh to turn opaque and flake easily with a fork. Use a meat thermometer for 63C (145F) internal temperature as a guide.