Wild Salmon Steaks with Orange-Avocado Salad

A thick grilled king salmon steak resting on top of an orange & avocado salad

  • Preparation Time: 20 minutes
  • Cook time: 15 minutes
  • Yield: 4 servings


  • 4 Alaska Salmon Steaks
  • Juice and zest of 2 medium Navel Oranges
  • 1/3 cup Olive Oil
  • 2 Tbsp minced Shallot or Red Onion
  • 1 Tbsp Honey
  • 2 tsp fresh minced Garlic
  • 2 tsp fresh grated Ginger Root
  • 1/2 tsp Red Pepper Flakes
  • Salt, to taste

Orange-Avocado Salad:

  • 6 cups Spring Salad Mix, Arugula or Lettuce
  • 1 Avocado, pitted, peeled and thinly sliced
  • 2 Navel Oranges, peeled and segmented
  • 1/2 cups toasted broken Walnuts or Pecans


Blend orange juice, zest, olive oil, shallot, honey, garlic, ginger, red pepper and salt until mixed. Reserve half for salad and pour remaining half in a large zip-top plastic bag. Place salmon steaks in the bag; close tightly and turn bag several times to coat fish. Marinate for 15 to 20 minutes.

Heat grill to medium-high (400°F). Remove salmon from marinade and place on well-oiled grill. Cook for 10 to 15 minutes, just until salmon is opaque throughout, turning once during cooking. Divide and portion salad mix, avocado and orange segments evenly among four serving plates. Top each salad with a salmon steak. Drizzle with reserved dressing and garnish with nuts.

Recipe courtesy of Alaska Seafood Marketing Institute (ASMI)