Grilled Salmon Steaks with Tomato-Basil Butter

This Salmon recipe is easy to prepare but elegant enough to serve for a special occasion. The BBQ Croc tongs will make grilling these steaks a joy. The flat lower spatula slides easily under the fish while the upper spatula grabs firmly without cutting into the flesh for precision turning and placing. Allowing you to relax and create the perfect melt-in-your mouth salmon dinner. 

  • 4 thick salmon pieces (7 oz. each)
  • Sea salt
  • Black pepper from the mill
  • Celery seeds
  • Onion or garlic powder
  • Juice of two lemons
  • Olive oil

Tomato Basil Butter

  • 1/3 cup sundries tomatoes in oil (drained)
  • 1/3 cup fresh basil (finely chopped)
  • 2 tsp tomato paste
  • 2 tsp granulated sugar
  • 1/2 tsp sea salt
  • 1/2 cup butter (softened)
  1. Place the salmon, skin side down, in a glass dish just large enough to hold them. Season all sides with salt, pepper, celery seeds and onion or garlic powder to taste. Gently press the seasoning into the fish with your hands. Sprinkle with lemon juice, let stand 60 minutes. Turn the salmon over after 30 minutes. Drain excess liquid and drizzle with oil, set aside. 

  2. Preheat barbecue to high. Once the grill is hot, scrape it clean and lower heat to medium. Oil the grill.

  3. Cook salmon, skin side down, 5 minutes. Turn and cook another 5 minutes. Remove from the grill, and garnish with two slices of tomato basil butter. Serve immediately with creamy pasta and steamed broccoli.

Tomato Basil Butter

  1. Chop the dried tomatoes and basil leaves very finely with a large knife. Transfer to a bowl and add the rest of the ingredients. Combine all ingredients with the back of a fork. 

  2. Place in the center of plastic wrap and shape into a cylinder. Wrap tightly and refrigerate a few hours before serving. Excellent for garnishing grilled fish, chicken and pork. Can be stored up to 3 days in the fridge or up to a month in the freezer.