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    Home » Seafood

    How to Debone Salmon Steaks

    Published: Nov 15, 2021 · Modified: Feb 27, 2023 · Leave a Comment

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    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.

    salmon steaks in a pan.

    The first time I tried to prepare salmon steaks, I found it a little bit overwhelming.

    Why?

    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.

    While a fillet is definitely a more common cut, ahi tuna steaks and swordfish steaks are pretty commonly available at grocery stores.

    Salmon steaks, on the other hand, are a little harder to find. So when you find them it’s quite a treat!

    Looking for preparation ideas? Try pan-seared salmon steaks or broiled salmon steaks with teriyaki sauce!

    Do I Need a Special Knife to Debone Salmon Steaks?

    Ideally, you’ll use a boning knife. I use a Wusthof boning knife.

    No boning knife? A fillet knife is another good option, although I find a boning knife is easier.

    Don’t have either type of knife? Use the sharpest knife you’ve got.

    salmon steak + boning knife on cutting board.
    Start with a Salmon Steak + Boning Knife

    How to Debone a Salmon Steak

    Cut the salmon along the inner belly flap to remove the bone and membrane.

    To debone a salmon steak, make a cut from one side.
    Cut Along the Inside Edge of the Steak

    Cut along that center membrane as far as the skin (but not through the skin).

    Bones Cut from One Side.
    Cut Along Bones To the Salmon Skin

    When you reach the skin, make a small cut alongside it and then continue down the other belly flap to remove the bones.

    Salmon Bones in Center of Steak Removed.
    Repeat on the Other Side, Remove Bones from Center

    Optionally, you could cut through the skin here and divide the steak into two “fillets” if you prefer.

    Deboned Salmon Steak.
    Optional: Cut Into 2 Fillets

    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.

    To Debone Salmon Steak, Use Boning Knife + Tweezers on Cutting board.
    Use Fish Tweezers to Remove Pin Bones
    Debone salmon steak with tweezers.
    Remove Pin Bones

    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.

    To roll the steaks, grab some cooking twine and your boning knife.

    Salmon steak, boning knife + butcher's twine on cutting board.
    Reshape the Salmon Steak

    Make cuts alongside the skin, halfway up on each side.

    Cutting skin away to roll salmon.
    Cut the Skin Back Halfway on Each Side

    Then, fold the belly flaps inward.

    salmon steak roll on a cutting board.
    Fold the Steak Ends into the Center

    Wrap the loose skin back around the belly flaps.

    salmon steak roll on a cutting board.
    Fold Salmon Meat into a Roll + Wrap Skin

    Finally, wrap with twine and tie in a bow or knot!

    Salmon roll with twine holding it together.
    Tie Salmon Roll (Medallion) with Twine

    That’s it: you have a beautiful salmon medallion ready to cook!

    salmon steaks in a pan.
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    5 from 1 vote

    How to Debone Salmon Steaks

    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.
    Author: Sarah Trenalone
    Cook Time15 mins
    Total Time15 mins
    Course: Meal Prep
    Cuisine: American
    Diet: Gluten Free
    Servings: 1 salmon steak
    Calories: 300kcal
    Cost: $30 per pound of salmon (price variable)
    Prevent your screen from going dark

    Equipment

    • boning or fillet knife
    • fish tweezers
    • kitchen twine

    Ingredients

    • 1 salmon steak If frozen, thaw before using

    Instructions

    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.
      Bones Cut from One Side.
    • Repeat on the other side of the salmon.
      Make a cut on the inside of the salmon skin to remove the bone and membrane.
      Bones in Center of Steak Removed.
    • 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.
      Pin bone from salmon steak.
    • 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.
      Salmon steak, boning knife + butcher's twine on cutting board.

    Roll Salmon Steaks:

    • Cut the skin back halfway on each side of the steak.
      Cutting skin away to roll salmon.
    • Fold the salmon belly flaps into the center of the steak.
      salmon steak roll on a cutting board.
    • Wrap the loose skin back around the salmon.
      salmon steak roll on a cutting board.
    • 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!
      Salmon roll with twine holding it together.

    Nutrition

    Calories: 300kcal (15%) | Carbohydrates: 16g (5%) | Protein: 10g (20%) | Fat: 13g (20%) | Saturated Fat: 3g (19%) | Cholesterol: 215mg (72%) | Potassium: 1040mg (30%) | Fiber: 7g (29%) | Sugar: 5g (6%) | Vitamin A: 6070IU (121%) | Vitamin C: 66.7mg (81%) | Calcium: 184mg (18%) | Iron: 3.8mg (21%)
    Tried this recipe?Leave a comment and rating below!
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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

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    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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