How to Cut a Salmon into Delicious Steaks

Salmon is one of the most popular and nutritious fish available Rich in protein, omega-3 fatty acids and various vitamins and minerals, salmon is a superb addition to a healthy diet

One of the best ways to prepare salmon is to cut it into steaks or thick fillets. Salmon steaks hold up nicely when grilled, broiled or pan-seared, resulting in a tender and flaky interior encased in a delicious, caramelized exterior.

Cutting a whole salmon into steaks may seem daunting if you’ve never done it before. However, it’s easier than you think with the right techniques. Here is a step-by-step guide on how to cut a salmon into beautiful steaks:

Step 1: Start with a Whole Salmon

You’ll need to begin with a whole, dressed salmon that has already been gutted and descaled. It’s difficult to cut nice steaks from fillets alone. The fish should be fresh and firm, not mushy.

Make sure the salmon is rinsed and patted dry before cutting. You’ll need a large cutting board or other clean surface to work on. Have ready a sharp, long fillet knife or carving knife. A knife with some flex to the blade works best.

Step 2: Slice Down the Backbone

Position the fish belly-side down on the cutting board. Locate the dorsal fin running down the back of the fish. Make an incision using your knife to slice down one side of the backbone from head to tail. Make sure you cut through the ribs to separate the fillet from the bones.

Repeat on the other side of the backbone until both fillets are freed. Set aside the bone section in between; you can use these scraps for making stock.

Step 3: Remove the Pin bones

Salmon fillets have many small pin bones running throughout the flesh. These must be removed before cutting steaks.

Run your fingers gently over each fillet to locate the bones. Use fish tweezers or needle-nose pliers to grab and pull out each pin bone. Rinse the tweezers frequently during this process.

Also trim off any remaining fins or ribs along the belly flaps using kitchen shears.

Step 4: Portion into Steaks

Now you’re ready to cut the fillets into steaks Decide how thick you want the steaks – 3/4 to 1 inch is ideal

Start at the thick end of the fillet. Position your knife at the desired thickness and slice down at a 90 degree angle to create the first steak. Continue slicing the fillet into uniform steaks, working from thick to thin.

Aim for square-shaped steaks that will hold together better than thin, tapered ones. The tail end pieces can be used for salmon salad or eggs.

Step 5: Remove the Skin

You have two options when it comes to the skin – leave it on for grilling, or take it off for a nicer presentation.

To remove the skin, lay the steaks skin-side down and carefully slice between skin and flesh, keeping the blade flat against the skin. Lift off the skin in one piece.

Leaving the skin on while cooking helps prevent the salmon from sticking or falling apart on the grill. Simply peel off the skin before eating.

Extra Tips for Success

• Use a sharp, thin-bladed knife for easier slicing through bones. A flexible blade makes removing pin bones easier.

• Chill the salmon in the freezer for 15-20 minutes before cutting to firm it up for cleaner cuts. Don’t actually freeze it solid.

• When slicing into steaks, take your time and apply even, steady pressure. Rushed cuts can tear the flesh.

• Cut steaks to a uniform thickness so they cook at the same rate. Mark them with a knife for easy identification.

• Store the steaks tightly wrapped in plastic wrap or parchment paper. Refrigerate for 2-3 days max or freeze up to 3 months. Thaw frozen steaks overnight in the fridge before cooking.

• Consider leaving the skin on while cooking for protection and added flavor. Score the skin before cooking to prevent curling.

• Brush steaks with oil and season as desired. Grill over high heat for 2-3 minutes per side until opaque throughout.

• Salmon steaks pair wonderfully with lemony dill, spicy rubs, teriyaki, or your favorite marinade or sauce.

With the proper technique and a sharp knife, you can turn a whole salmon into tender, meaty steaks in no time. Grilled or pan seared salmon steaks make for an easy, impressive entrée. Experiment with different seasonings and sauces to keep your salmon dishes exciting. Enjoy this versatile and healthy fish often!