Grilled salmon steaks recipes easy


  • One 2 lb salmon filet, 
  • 1 cedar plank, pre-soaked in water
  • 1/2 cup brown sugar
  • 2 tablespoons olive oil
  • 1 tablespoon dried Italian seasoning
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon Kosher salt


  • Preheat a gas grill to medium.
  • Place the cedar plank on the grill grate for 5 minutes.
  • In the meantime, combine brown sugar, olive oil, Italian seasoning, smoked paprika and Kosher salt in a small bowl.
  • Using clean hands or a spatula rub the mixture over the top of the salmon filet (the side the skin was not on)
  • Place the prepared salmon onto the cedar plank, what would have been skin side down.
  • Grill for 30 minutes, or until salmon turns light pink in color and is flaky.

Dark cocoa brownies (with gluten-free variation)


  • 5 oz. (140 g.) semisweet or bittersweet chocolate, chopped (I used 70% chocolate)
  • 1/2 c. (1 stick/113 g.) butter
  • 2 Tbsp. (15 g.) cocoa powder
  • 1 c. (200 g.) sugar (raw sugar OK)
  • 1 tsp. vanilla extract
  • 3 large eggs, room temperature
  • 3/4 c. (95 g.) all-purpose flour*
  • 1/4 tsp. salt


  • 1. Preheat oven to 375F. Grease an 8×8-in. square or 9-in. round pan.
  • 2. In a medium metal bowl, melt the chocolate and butter over a pot of simmering water.
  • 3. Whisk until completely melted, then remove from the heat and stir in the vanilla extract, cocoa powder, and sugar until fully combined.
  • 4. Add the eggs one at a time, mixing thoroughly after each addition.
  • 5. Stir in the flour and salt just until combined. Do not overmix.
  • 6. Pour the batter evenly into the prepared pan. Bake on the middle rack for 28-35 min., or until a toothpick inserted in the middle comes out mostly clean, with just a little batter and a few crumbs clinging to it. Do not overbake.
  • 7. Cool 10 min. before cutting.

*This recipe adapts well for those avoiding gluten. Just substitute an equal amount of gluten-free “all purpose” flour. Mine was a combination of rice flour, cornstarch, and potato flour. I honestly could not tell the difference.

Dip for tortilla chips


  • -8 oz. heavy cream
  • -1 stick butter (4 oz.)
  • -2 Tbsp. flour
  • -4 oz. sour cream
  • -3/4 c. parmesan cheese (shredded)
  • -1/4 c. Monterey jack cheese (shredded), plus a bit more for sprinkling on top
  • -2 packages frozen chopped spinach, thawed and drained
  • -1 can artichoke hearts, drained and chopped

  • In a medium saucepan, combine heavy cream, butter, flour, and sour cream over low heat.
  • Add parmesan and jack cheeses, bring heat to medium, and stir until the cheese melts and mixture becomes smooth.

spinach dip cooking

  • Add spinach and artichokes, heat through.
  • Pour mixture into a baking dish, top with extra Monterey jack cheese.

spinach dip
  •  Bake (uncovered) @ 350F for 30 minutes.
  • Serve with tortilla chips.