Best Salmon Steaks in KL

The first thing to note about the grilled salmon with creamy spinach served at T-Club is that the presentation was put into obvious consideration. With the salmon fillet layed out well on a bed of creamy spinach and potato wedges and lemon butter on the side, the presentation of this dish is simple and clean. When making the first cut into the salmon, the resistance you face from the crispy salmon skin sets the tone for the rest of the dish. Upon the first bite, the richness and the flavour of the salmon hits your mouth very early. The creamy spinach helps to add freshness in order to provide the dish with a balance of flavours.

The slow cooked Norwegian Salmon Steak here is one dish you’ll definitely want to have on your bucket list. Prepared with only dashes of salt, the much refined meat is a divine treat for your palate, with hints of smoky flavours and tanginess from the garnishes. Every component on the plate is designed to complement one another. 

Dubbed the Kikkoman Salmon, the use of the staple Japanese soy sauce is the key ingredient in preparing this plate of moist and juicy salmon. Seared to a crispy skin, you will certainly enjoy the amazing textures of the fish, especially with the added crunch from the lotus root garnish. The soy sauce gives off a quaint taste, a taste that many might be familiar with.

Skillet at 163’s take on the pan-seared salmon truly is one of a kind. Chilled Norwegian salmon pan-seared skin-side down till crispy perfection, while the flesh remains succulent and juicy. Paired with a side of child and kaffir lime emulsion, along with a side of saffron risotto, the combination itself is heavenly. The flavours works in harmony, with the saltiness from the salmon skin, tinge of spiciness and freshness form the sauce and richness from the saffron risotto. Beautiful, absolutely beautiful. 

Not many can master the art of turning a salmon steak into something unforgettable. Here at Bacchus, one of their prominent creations- the salmon steak, served on a bed of wasabi mash. The salmon gains its fame from the delicate measures put into ensuring a juicy medium centre, while its preceding texture remains cleanly crisp and mildly charred. Pair with its wasabi counterpart for a zing you will find hard to resist.