New York Steak & Salmon Combo Recipe

Prepare salmon

Pat the salmon fillet dry with paper towels. Lightly season both sides with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Brush or rub 1 tablespoon olive oil over the flesh side to help prevent sticking.

Warm teriyaki

In a small saucepan or microwave-safe bowl, combine 3 tablespoons teriyaki sauce and 1 tablespoon mirin (optional). Warm gently until just fluid and combined, 30–60 seconds in microwave or 1–2 minutes on low heat; do not boil. Set aside.

Preheat grill or pan

Preheat a grill or heavy skillet (cast-iron preferred) over medium-high heat until hot. If using a grill, oil the grates lightly. If using a skillet, add a thin film of oil to coat the surface and heat until shimmering.

Cook salmon

Place salmon skin-side down on the hot grill or skillet. Cook undisturbed 3–4 minutes until the skin is crisp and the salmon is almost cooked two-thirds of the way through. Flip gently and cook an additional 1.5–2 minutes for medium doneness (total cook time ~5–6 minutes for 8 oz fillet), or longer if you prefer well-done. Brush the flesh side with half of the warmed teriyaki sauce during the last minute of cooking so it glazes but does not burn.

Rest and finish

Transfer salmon to a warm plate and spoon remaining warmed teriyaki over the top. Sprinkle 1/2 teaspoon toasted sesame seeds and sliced green onion if using. Let rest 2 minutes before serving.

Bring steak to room temperature

Remove the 6 oz New York strip from the refrigerator 20–30 minutes before cooking so it comes closer to room temperature. Pat dry with paper towels. Season both sides evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.

Preheat pan

About 5 minutes before cooking the salmon or after starting it, place a heavy skillet over high heat and let it get very hot. Add 1 tablespoon neutral oil and swirl to coat; it should shimmer and just begin to smoke.

Sear the steak

Place the steak in the hot skillet. Sear without moving for 2 minutes to develop a crust. Flip and sear the other side 2 minutes for rare–medium-rare depending on thickness. For medium, sear 2.5–3 minutes per side. Use an instant-read thermometer if desired: 125°F (52°C) rare, 130–135°F (54–57°C) medium-rare, 140°F (60°C) medium.

Baste (optional for extra flavor)

During the last minute of cooking, reduce heat to medium-low, add 1 tablespoon unsalted butter, the crushed garlic clove and the herb sprig. Tilt the pan and spoon the melted butter over the steak repeatedly for about 30–60 seconds to baste and add flavor.

Rest steak

Transfer steak to a cutting board or plate and tent loosely with foil. Rest for 5 minutes to let juices redistribute. Slice against the grain if desired, or serve whole.

Place the rested steak and glazed salmon on the same plate side by side. Add mixed greens or steamed vegetables and lemon wedges on the side. Squeeze lemon over salmon or steak to taste. Serve immediately while both proteins are warm.