Prep 20 mins
Cook 40 mins
Use a nice fruity type peppercorn such as Tellicherry in this recipe, freshly ground of course. A pinot noir pairs nicely with this.
- 2 (1/2 lb) salmon steak (approx. 1 pound)
- 2 tablespoons soy sauce
- 1 garlic clove, minced
- 2 teaspoons fresh lemon juice
- 1 teaspoon sugar
- 4 teaspoons fresh coarse ground black pepper
- 1 -2 tablespoon olive oil
- Combine soy sauce, garlic, lemon juice and sugar.
- Add salmon steaks and turn to coat.
- Let marinate at least 30 minutes.
- Remove salmon from marinade and pat dry.
- Coat each side of the salmon steaks with one teaspoon of the pepper, pressing in well.
- Heat the oil in a heavy skillet (not a grill pan).
- Add salmon steaks and saute 2-3 minutes on each side, until done to your liking.
Great flavor! I really enjoyed this very simple yet tasty salmon! It was super quick to put together and very flavorful! Thanks for the recipe! Made for PAC Orphanage Spring 08
ATTN: FANTASTIC salmon! A must make! The marinade is so very delicious yet so easy and simple. The sugar really adds a yummy hint of sweetness to the salmon. I was not happy with the selection of salmon steaks available at the market but they had some beautiful Coho Salmon filets so I purchased and used that. I was not sure as to the amount or weight as it is not listed. I used one pound. I also used whole peppercorns that I crushed rather than using a grinder in order to ensure a little bit larger pieces of pepper. The telicherry peppercorns suggested were a great idea. This is a fantastic recipe that made a simple yet stunning meal. Thank you Grafeetee! Made for PAC!