How to Grill Salmon Medallions: Technique, Tips, and Recipe
Binding round cuts preserves juiciness and ensures even cooking over high heat.
Grilled salmon is a perennial favorite for backyard barbecues and elegant dinners alike. But while fillets and whole sides are often the star, salmon steaks offer a unique eating experience, blending succulence, presentation, and that irresistible char-grilled flavor. Taking it a step further, shaping salmon steaks into medallions elevates both their appearance and texture while making them easier to handle. This guide explores the ins and outs of preparing, seasoning, and grilling salmon steak medallions—with plenty of pro tips and a detailed recipe to guarantee crowd-pleasing results.
Why Turn Salmon Steaks into Medallions?
Salmon steaks are typically cut crosswise through the fish, producing a piece with both belly and back meat, plus a bone at the center. The unique structure is flavorful but can cook unevenly and fall apart on the grill. Forming medallions—neat rounds secured with butcher’s twine—solves this beautifully:
- Even Cooking: Shaping the steak into a round medallion evens out thickness, helping the fish cook uniformly.
- Better Presentation: Salmon medallions look elegant on the plate, making them a favorite for special occasions.
- Ease of Handling: Bound with twine, medallions are less likely to break or flake apart during grilling.
- Improved Texture: The rounded shape helps the meat stay juicy and tender.
Choosing the Best Salmon Steaks
For medallions, selecting the right salmon is crucial. Here’s what to look for:
- Freshness: Cool, glossy flesh with a delicate, sea-fresh aroma. Avoid dull, mushy steaks or any with a strong odor.
- Thickness: Choose steaks 1 to 1 1/2 inches thick. This enables you to tie them into rounds and ensures even cooking.
- Type of Salmon: King (Chinook), Atlantic, or sockeye salmon are all good choices. King salmon’s higher fat content makes it especially forgiving on the grill.
Step-by-Step: How to Prepare Salmon Medallions
- Debone and Trim (if needed):
Most steaks will have a central bone. Either leave it in (for flavor and stability) or carefully cut it out with a sharp knife. If trimming, keep the steaks intact.
- Shape into Medallions:
Form the steak into a circle by bringing the belly flaps around to meet each other under the main section, then tie securely with a piece of butcher’s twine.
- Dry Thoroughly:
Pat the fish dry with paper towels, which ensures better browning and prevents steaming.
- Season Generously:
Season all sides with kosher salt and freshly ground black pepper. You can add a light brushing of olive oil to encourage browning and add flavor.
Ingredients for Grilled Salmon Medallions
- 4 salmon steaks (1 to 1 1/2 inches thick, about 6–8 ounces each)
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil (for brushing)
- Lemon wedges, for serving
- Optional: Fresh herbs (dill, parsley, tarragon), garlic, or spice blends for extra flavor
How to Perfectly Grill Salmon Medallions
Grilling salmon medallions is straightforward, but attention to detail makes all the difference. Here’s a step-by-step method:
- Preheat the Grill: Prepare a charcoal or gas grill for medium-high heat, about 400–450°F (204–232°C). Clean the grates well and oil them to prevent sticking.
- Apply Oil: Lightly brush each salmon medallion with olive oil. This step creates a barrier that encourages browning and further prevents sticking.
- Season: Ensure the medallions are generously seasoned on all sides, including the edges.
- Grill, Skin-Side Down: Place the medallions on the grill, skin-side down (or on any preferred side if the skin is removed). Close the lid and grill for 3–4 minutes undisturbed to allow the skin to crisp and release from the grill.
- Flip Carefully: Using a thin metal spatula, carefully flip each medallion. Grill another 3–4 minutes, or until the flesh is opaque with a slightly translucent center, about 120-125°F (49-52°C) internal temperature for medium rare.
- Rest and Serve: Transfer to a platter and tent loosely with foil for 2–3 minutes. Remove the twine and serve with lemon and desired garnishes.
Tips for Grilling Success
- Avoid Overcooking: Salmon is best just barely opaque, with a tender and moist center. Err on the side of less time on the grill.
- Use an Instant-Read Thermometer: For absolute precision, target an internal temperature of 120–125°F (49–52°C) for medium rare.
- Let It Rest: Allow the medallions to rest briefly after grilling to let juices redistribute.
- Don’t Move Too Soon: Let the medallions sit undisturbed during the initial sear—if they stick, give them another minute.
What others are reading
Flavor Variations for Salmon Medallions
Beyond simple salt and pepper, try these ideas to complement, not overwhelm, the salmon’s natural richness:
- Citrus Zest: Grate lemon or orange zest over the medallions before grilling for a refreshing twist.
- Herb Pastes: Blend olive oil with fresh dill, parsley, and a little garlic for a vibrant rub.
- Mustard & Honey: Brush a mixture of Dijon mustard and honey on the fish before grilling for a sweet-savory glaze.
- Spice Blends: Sprinkle with smoked paprika, cumin, or even za’atar for a deeper flavor profile.
Serving Suggestions & Sides
Grilled salmon medallions shine with simple accoutrements:
- Lemon wedges and flaky sea salt
- Herb-infused olive oil drizzles
- Fresh salads with arugula and radish
- Grilled seasonal vegetables, such as asparagus or zucchini
- Rice pilaf, couscous, or garlicky mashed potatoes
Nutritional Info (Per Medallion, Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 310 |
| Protein | 32g |
| Fat | 20g |
| Saturated Fat | 3g |
| Carbohydrates | 0g |
| Sodium | 300mg |
Frequently Asked Questions (FAQs)
Do I need to remove the salmon skin for medallions?
No, keeping the skin on helps retain moisture and provides structure during grilling. However, skinless medallions will also work—be gentle when flipping.
Can I prepare salmon medallions ahead of time?
Yes! Shape and tie the medallions up to a day in advance, then cover and refrigerate. Bring them to room temperature for 20–30 minutes before grilling.
What’s the best way to tie the medallions?
Use kitchen twine, wrapping around the circumference of the formed steak (after folding the belly flaps under) and tying securely with a double knot.
How do I know when the salmon medallions are done?
Check for an internal temperature of 120–125°F (49–52°C) for medium rare—the center should look just barely translucent and flake with a fork.
What if I don’t have a grill?
You can sear medallions in a hot, lightly oiled cast-iron pan over medium-high heat, following the same timing and temperature guidelines.
Expert Grilling Advice & Troubleshooting
- Sticky Grates? Use a grill brush before preheating and oil grates well. Oiling the salmon also helps.
- Flare-Ups? Fatty salmon can drip. Move medallions to a cooler part of the grill or lower the heat briefly if you get flare-ups.
- Broken Medallion? Don’t worry—just grill the piece as-is; it will still taste delicious!
Final Thoughts
Grilled salmon steak medallions are an impressive and flavorful way to showcase fresh fish. With a little attention to butchering, shaping, and grilling, you’ll achieve delectable results—moist, flaky, and bursting with flavor. Don’t hesitate to experiment with aromatic rubs, citrus zest, or fresh herbs to make the dish your own. Perfect for a special meal or a weeknight treat, this technique is sure to become a go-to favorite in your seafood repertoire.
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