Grilled Salmon Steaks with Feta Salad and Herb-Butter Potatoes

Salmon steaks are thick, meaty, and perfect for high heat!

This dish is what I make when I want something that feels a little fancy, but still comes together fast.

The salmon grills up in minutes, the feta salad is crisp and bright, and if you add some herb-buttered potatoes on the side—it’s the kind of meal that makes people think you planned it all week!

Why I Grill Salmon Almost Every Week

No matter the cut, salmon’s one of my favorites for grilling up something fast, flavorful, and satisfying.

Most folks go for fillets, but I’ll take a good salmon steak any day!

They have better structure, so they don’t fall apart the minute they hit the heat. And that center bone helps keep the fish juicy and cooks it more evenly.

Salmon steaks are perfect for direct grilling because they hold their shape and develop a beautiful charred crust on the outside while staying buttery in the middle.

A few types of salmon you might find:

• Wild Alaskan salmon – Bold flavor, firm texture, great for grilling
• Farm-raised Atlantic salmon – Milder taste, slightly fattier, cooks up juicy
• King (Chinook) salmon – Rich, buttery, premium choice if you can find it
• Coho or Sockeye – Leaner and deeply flavorful, just watch them closely to avoid overcooking

Whatever you get, just make sure it’s cut into nice steaks. About ¾ inch thick is the sweet spot for grilling!

Step 1: Make the Feta Salad

This salad takes maybe 10 minutes to throw together, and it balances out the rich salmon with a cool, salty crunch.

I don’t mess with fancy dressings: just good olive oil, a pinch of salt, and the natural juice from the veggies.

What goes in:

• Feta cheese, crumbled or chopped into small cubes
• Cucumber, chopped
• Red bell pepper, diced
• Cherry tomatoes or chopped tomatoes
• A little red onion, finely chopped for a punch
• Extra virgin olive oil, just a light drizzle
• Salt and cracked pepper, to taste
• Dried oregano, sprinkled on the top of the feta cheese

Make the salad first, and put it in the fridge to wait while grilling the salmon.

Step 2: Prepare and Season the Salmon

Good salmon doesn’t need a fancy marinade or dry rub. A simple seasoning and a hot grill is how I cook it!

Here’s how to prepare the salmon:

• Pat the salmon steaks dry with paper towels to help them sear
• Brush with olive oil on both sides to prevent sticking
• Sprinkle generously with salt and freshly cracked black pepper

That’s it. No sugar, no heavy sauces—just clean, honest flavor.

You can toss in some lemon zest or a pinch of chili flakes if you want to kick it up.

Step 3: Grill the Salmon Steaks

Grilling salmon steaks is all about high heat and confidence.

These cuts are sturdy, so don’t be afraid to crank up the temp and let the grill do its thing!

Here’s how to grill the salmon steaks:

• Preheat the grill to medium-high—around 400–450°F (204–232°C).
• Grill 3–4 minutes per side, depending on thickness. You’re aiming for crisp edges and a just-cooked center.
• Flip only once—use a thin metal spatula or tongs for control.

You’ll know it’s done when the center just turns opaque and the flesh separates slightly with a fork.

If you like it more done, let it go another minute or two—but don’t walk away. Salmon can go from perfect to dry fast.

Herb Garlic Butter Potatoes – The Perfect Sidekick

I like something warm and hearty on the side when I grill fish, and these purple potatoes never disappoint.

They’ve got that creamy texture inside and a beautiful color that looks great on the plate. Plus, they soak up all that herb butter like a sponge.

Here’s how I make them:

• Boil whole potatoes (purple, red, or gold all work) until fork-tender
• Drain and let them steam dry for a minute so the butter sticks better
• Slice them up and add some homemade herb garlic butter on top

I like to serve them warm, right next to the salmon, so the butter melts into everything. You could also smash them lightly and crisp them up on a hot skillet if you want to get fancy.

If you’re serving this for lunch, you can skip the wine.

But if it’s dinner?

A crisp white—like sauvignon blanc or a dry rosé—pairs perfectly.

This is a simple plate, but it feels like something you’d get at a seaside restaurant!

I hope you’ll enjoy this recipe! Cheers!!

-Joonas