How to Debone Salmon Steaks

5 from 1 vote

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.

Active Time15

Total Time15

Course: Meal Prep

Cuisine: American

Diet: Gluten Free

Yield: salmon steak

Calories: 300kcal

Cost: $30 per pound of salmon (price variable)

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.

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!