Barbecue Salmon Steaks with Green Ginger Sauc

These grilled salmon steaks get a simple soy-sugar glaze that caramelizes on the barbecue, creating a savory-sweet crust with a hint of umami. The green sauce served alongside is where the real action happens.

The green sauce blends parsley, chives, capers, and onion with olive oil, citrus juice, and a hard-boiled egg. That egg is the secret ingredient. It emulsifies the sauce into a creamy, thick consistency that clings to the salmon instead of running off the plate. Capers add briny pops of salt that cut through the richness of the fish.

Make the green sauce while the salmon is on the grill. It comes together in about two minutes in a blender and tastes best fresh.

Pro Tips

• Brush the soy glaze on before grilling, not after. The sugar caramelizes in the heat and forms a lacquered crust you can’t get from a post-grill drizzle.
• Cook salmon on a solid plate or plancha if your grill has one. Salmon steaks are delicate and can stick or break apart on open grates.
• The salmon is done when it flakes easily but still has a slightly translucent center. Overcooked salmon turns dry and chalky.

Variations

• Use lime juice instead of lemon in the green sauce for a brighter, more tropical flavor.
• Add fresh ginger to the soy glaze (as the recipe title suggests) by grating a thumb-sized piece into the soy-sugar mix.
• Swap capers for chopped cornichons for a milder, less salty green sauce.