Salmon Steak vs Fillet?

With a salmon fillet, the meaty part is cut away from the main center bone lengthwise - parallel to the backbone. For a salmon steak, the flesh is cut crosswise, through the bone, into slices.

Both terms are correct, and both refer to a boneless strip of meat. Filet is simply the French word for fillet.

What's the best way to store fresh salmon steak?

1. Eat it the same day , or up to one day after purchasing. 2. Store it in the refrigerator , on top of a zip top baggie of ice – or one of those frozen ice blocks you put in a cooler. 3. Keep it refrigerated until shortly before cooking.

Wild Salmon vs Farm Raised?

Wild salmon is preferable over farmed. Many farms use crowded pens where salmon can be infected with disease, and therefore some farmers feed them antibiotics.

What's the most popular way to cook salmon?

There are numerous methods for cooking salmon - roasting, grilling, sautéing, poaching, even in a sous vide. Roasting is one of the mot popular ways to cook salmon.

What are the different cuts of salmon?

You can purchase salmon whole, in fillets (the most popular and widely available cut), bone-in steaks or boneless steaks. When the bone is removed from a steak, it will resemble a fillet.

How long should salmon be cooked?

The rule of thumb for cooking salmon, like most fish, is 10 minutes per inch of thickness, if the fish has no topping. If a topping (like breadcrumbs) is added, then increase cook time by 2 minutes per inch.

How do I know when my salmon is cooked?

The best way to know when your salmon is done is to use an instant read thermometer. For medium rare, the internal temperature (in the thickest portion) should be 125 to 130 degrees; for medium 130 to 135 degrees. Your salmon will be well done at 145 degrees (the USDA recommended minimum temperature).

Does a salmon steak have bones?

Yes - in fact, most cuts of salmon will have some bones. You can remove them with strong tweezers or small pliers before cooking.

Salmon Steak Recipe - A Well Seasoned Kitchen

Name: Roasted Salmon Steaks with Lemon Butter Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 4 (5 to 6-ounce) bone-in salmon steaks (see buying tips here), small bones removed; 1/4 cup butter; 3 tablespoons fresh lemon juice (from 1 lemon); 1 teaspoon Worcestershire sauce; 1/4 teaspoon paprika; Kosher salt, to taste; Fresh ground pepper, to taste; Italian (flat-leaf) parsley, basil or tarragon (chopped or stems), for garnish

Ingredients

Scale

4 (5 to 6-ounce) bone-in salmon steaks (see buying tips here), small bones removed
1/4 cup butter
3 tablespoons fresh lemon juice (from 1 lemon)
1 teaspoon Worcestershire sauce
1/4 teaspoon paprika
Kosher salt, to taste
Fresh ground pepper, to taste
Italian (flat-leaf) parsley, basil or tarragon (chopped or stems), for garnish

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Instructions

Preheat oven to 400 degrees. Butter a large rimmed baking sheet (or dish) large enough to hold the salmon in one layer.
Arrange salmon steaks in one layer in the prepared dish.
In a small saucepan, melt butter over medium heat. When melted, remove from heat and whisk in lemon juice, Worcestershire sauce and paprika; add salt and fresh ground pepper to taste. Liberally drizzle sauce over salmon.
Bake salmon for 10 minutes per 1-inch of thickness, or until desired doneness.
Remove from oven and let rest at room temperature for around 5 minutes.
Transfer salmon steaks to individual serving plates or a serving platter. Drizzle with any sauce remaining in baking dish. Garnish with parsley, basil or tarragon.

Notes

Variation: Place each fish steak on its own large piece of foil (around 16 to 18 inches). Turn up edges. Drizzle butter mixture over top. Fold up two opposite edges of the foil, and fold over to seal. Fold up ends and seal. Place on grill and cook until desired tenderness.

Check out my tips on how to buy and store fresh fish!

Author: Lee Clayton Roper
Category: main dish, fish, quick and easy
Method: roasting, grilling
Cuisine: American

Nutrition

Serving Size: 1 steak
Calories: 294
Sugar: 0.5 g
Sodium: 709 mg
Fat: 18.2 g
Saturated Fat: 8.3 g
Carbohydrates: 1.7 g
Fiber: 0.3 g
Protein: 31.9 g
Cholesterol: 102.9 mg