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Grilled Salmon or Tuna Steaks

User Rating 4 Star Rating (3 Reviews)


Grilled Salmon or Tuna Steaks
For best flavor, grill salmon or tuna to medium rare or medium. Fish should still be pink or translucent in the center. 


  • 4 salmon or tuna steaks, good quality, about 1-inch thick
  • Marinade:
  • 1/4 cup soy sauce or tamari
  • 1/4 cup cooking sherry
  • 1 tablespoon fresh lemon juice plus 1/2 teaspoon zest
  • 1 small clove garlic, crushed and minced
  • 3 tablespoons olive oil


Arrange fish in a shallow glass or plastic dish or a sturdy plastic food storage bag. Whisk together marinade ingredients in a small bowl; pour over the fish. Cover or seal and refrigerate for 1 to 1 1/2 hours, turning frequently.

Remove the fish from the marinade, pour the marinade in a saucepan, and boil for 5 minutes.

Place fish on a well-greased grill or grilling basket and grill over medium coals for about 3 to 4 minutes, basting frequently with the boiled marinade.

Turn and cook for 3 to 4 minutes longer, or until fish is nicely grilled on the outside but still pink or somewhat translucent in the center.

Serves 4.


User Reviews

Reviews for this section have been closed.

 5 out of 5
Delicious, Member gmkathy2

I made this recipe as written with the exception of adding a little orange blossom honey to the mixture. Based on another's comments I didn't marinate for the full time but after tasting it we felt it could have used the extra time. We had very thick fresh tuna steaks so maybe that's why it wasn't full flavored. Will definitely make this again.

3 out of 3 people found this helpful.

See all 3 reviews

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