Did you buy salmon steaks and aren’t sure how to prepare them? This tutorial will walk you through how to debone salmon steaks and roll them.
The first time I tried to prepare salmon steaks, I found it a little bit overwhelming.
For one thing, it didn’t occur to me that they would need to be treated differently than a salmon fillet.
News flash — they do.
Salmon steaks (usually) come with the bones intact, and take just a few extra minutes of preparation before cooking.
The good news is, deboning salmon steaks is actually pretty easy and shouldn’t take long to do.
Once the bones are removed, you’ve got the option of cooking the steaks as is or rolling the steaks into medallions. This tutorial will walk you through both deboning and rolling the salmon steaks.
What Is a Fish Steak?
A fish steak is cut perpendicular to the fish’s spine and often includes bones.
The more familiar fillet is cut parallel to the spine to remove the fish meat from the bone.
Salmon steaks, on the other hand, are a little harder to find. So when you find them it’s quite a treat!
Do I Need a Special Knife to Debone Salmon Steaks?
Don’t have either type of knife? Use the sharpest knife you’ve got.
How to Debone a Salmon Steak
Cut the salmon along the inner belly flap to remove the bone and membrane.
Cut along that center membrane as far as the skin (but not through the skin).
When you reach the skin, make a small cut alongside it and then continue down the other belly flap to remove the bones.
Optionally, you could cut through the skin here and divide the steak into two “fillets” if you prefer.
How to Remove Pin Bones from Salmon Steak
Use fish tweezers (or small pliers) to remove the pin bones.
Pin bones are small, pliable bones that will be in the fattier parts of the steak.
Run your fingers along the steak to find any pin bones sticking out, and then gently tug on them to remove.
How to Roll Salmon Steaks into Medallions
If you prefer to cook your salmon steaks unrolled, you’re ready to cook!
I like to leave my steaks as is (unrolled) when pan-searing, because it’s easier to see when the steaks are done cooking.
However, when rolled, the steaks are sturdier and it’s easier to cook them more evenly. It’s a perfect technique for grilling.
Make cuts alongside the skin, halfway up on each side.
Then, fold the belly flaps inward.
Wrap the loose skin back around the belly flaps.
Finally, wrap with twine and tie in a bow or knot!
That’s it: you have a beautiful salmon medallion ready to cook!
How to Debone Salmon Steaks
- boning or fillet knife
- fish tweezers
- kitchen twine
- 1 salmon steak If frozen, thaw before using
Debone the Salmon Steaks:
- Set the salmon steak on a cutting board. Use a boning knife (or fillet knife, if you don't have a boning knife) to cut along one inside edge of one of the the belly flaps. (The bones run along the interior of the belly flaps on both sides and go to the back of the steak.)Stop cutting just before you reach the salmon skin.
- Repeat on the other side of the salmon.Make a cut on the inside of the salmon skin to remove the bone and membrane.
- Next, press your fingers along the salmon steak, feeling for pin bones. These bones are more pliable and relatively easy to remove.Use fish tweezers to pull out the pin bones.
- To prepare the steak as fillets: Cut the skin separating the two halves of the steak to make two fillets.To prepare without rolling: Reshape the salmon steaks by pulling the two halves back down.To roll salmon, proceed to the next step.
Roll Salmon Steaks:
- Cut the skin back halfway on each side of the steak.
- Fold the salmon belly flaps into the center of the steak.
- Wrap the loose skin back around the salmon.
- Use kitchen twine to tie the salmon roll (or salmon medallion) together. Tie the twine in a bow or knot.Your salmon steak is now ready to be cooked!