Forget boring baked fish. Topped with a sweet peach and raspberry glaze, it’s a fresh, fruit-forward meal that looks as good as it tastes.
Peach Raspberry Salmon Steaks
|RedWhiteandBBQ
Peach Raspberry Salmon Steaks
4 people
15 minutes
20 minutes
American
Entre
Top off your seafood experience with a delightful fusion of sweet and savory flavors. This easy-to-follow recipe ensures a gourmet meal in the comfort of your backyard right on your Prime300 Pellet Grill and ELITE4B Griddle. Succulent salmon fillets are generously glazed with a combination of peaches and raspberries, creating a harmonious symphony of flavors. Not only a feast for the palate but also a visual delight on your dinner table. Impress your guests!
Ingredients
- 4 Salmon Mignon Steaks
- Olive Oil
- Cilantro
- 3 Cans of Peaches (1 can is for the Peaches on top)
- Hot for Peacher by Fire and Smoke Society
- Soy Sauce
- Fresh Raspberries
- Lime
- Cedar Plank
Directions
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If your Salmon Mignons are wrapped in netting, remove the netting before cooking.
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Coat the entire surface of your Salmon Steaks with Olive Oil.
Generously season the salmon with the Hot for Peacher Rub, ensuring to cover not only the top but also the sides.
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Preheat your Elite Series griddle to a high temperature, aiming for around 450F-500F.
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Place the seasoned Salmon Steaks on the hot griddle and sear each side for approximately 3 minutes. Achieve a golden-brown crust for added flavor.
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Transfer the seared Salmon Steaks onto a water-soaked Cedar Plank.
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Generously top each Salmon Steak with Peach Raspberry sauce.
Place a Peach Slice over each of the Salmon Steaks for a delightful burst of sweetness.
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Move the Cedar Plank with the Salmon Steaks to your Prime Series grill, smoker, or oven preheated to 350F.
Cook until the salmon reaches an internal temperature of 145F.
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Sprinkle additional Cilantro over the top of the glazed Salmon Steaks.
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Plate the Peach Raspberry Glazed Salmon, and feel free to add extra Peach Raspberry Sauce to each bite for an extra burst of deliciousness.
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