A Step-by-Step Guide to Cutting Delicious Salmon Steaks at Home

Salmon is one of the most versatile and healthy fish you can eat. It’s packed with protein, omega-3s, vitamins, and minerals. While you can often find pre-cut salmon steaks at the store, they are actually very easy to DIY at home for a fraction of the cost.

Cutting your own salmon steaks allows you to control the thickness and portion size. You also get the satisfaction of preparing a beautiful piece of fish yourself. In this detailed guide, I’ll walk you through the entire process of cutting a whole salmon into perfect steaks.

Benefits of Cutting Your Own Salmon Steaks

Here are some of the biggest advantages to cutting salmon steaks yourself

• Cost savings – Buying a whole salmon and cutting steaks is much cheaper than buying pre-cut steaks. You’ll get several high-quality steaks for the price of one or two at the store.

• You can change the thickness. Store-bought steaks are usually thin, but you can make yours as thick as you want for a fuller flavor and juicier texture.

• Control portions – Get the exact number and size of steaks your family needs No waste from huge store-bought steaks

• Use the whole fish – When you cut your own, you can also use the belly for fillets, the tail for recipes, and the head for stock. Less waste.

• Freshness – Noquestionably fresh steaks when you do it yourself.

Let’s get into the nitty gritty of how to transform a whole salmon into gorgeous steaks for grilling, pan-searing, or roasting.

Ingredients

• 1 whole salmon (4-6 lbs)
• Fillet knife or sharp chef’s knife
• Cutting board
• Tweezers (optional)

Step 1: Choose the Right Salmon

Sockeye and coho salmon caught in the wild are thought to have the best taste and texture for steaks. However, responsibly-farmed Atlantic salmon works too.

Salmon that is bright, shiny, firm, and free of any soft or dull spots is what you want. It should have clear eyes and vibrant red gills. There should be little to no fishy odor.

Purchase salmon with the skin on as the skin helps the steaks hold together for cooking. You can always remove it later. Let your fishmonger know you will be cutting it into steaks.

Step 2: Cut Off the Head and Tail

Once home, use a sharp knife to cut off the salmon head and tail. You can save the head for making stock and use the tail meat for other recipes.

Also, check for any remaining pin bones near the now removed head and tail. Pull out any you find with tweezers.

Step 3: Slice the Salmon Into Steaks

Now comes the fun part! Place your knife about 1 inch from the thick end of the salmon. Cut down straight through the flesh and bones to create your first steak.

Continue slicing across the salmon every 1-2 inches until you reach the thinner belly area. Apply gentle pressure when cutting through the bones.

Aim for steaks around 1-2 inches thick. Cut 9-12 steaks from a typical 5 lb salmon.

Step 4: Trim the Steaks

Once cut, lay the steaks flat and inspect the flesh for any remaining small bones. Use tweezers to carefully remove any you find.

Also trim away any unappetizing brown meat or fat with your knife. Leave the belly flaps intact for now.

Step 5: Skin the Steaks (Optional)

For skinless salmon steaks, use the tip of your knife to gently separate the skin from the flesh. Slowly slice the skin off in one piece. Repeat for each steak.

Leave the skin on if desired, as it helps hold the steaks together. Just be sure to slash the skin 2-3 times so the fish cooks evenly.

Step 6: Portion the Salmon Belly

Take any thin belly portions left over after cutting the steaks and carefully slice them into smaller fillets. Remove the pin bones with tweezers.

The tender belly fillets are perfect for quick weeknight meals. Cook them the same way you would the steaks.

Step 7: Vacuum Seal and Freeze for Later

For longer storage, vacuum seal the salmon steaks and fillets in individual or meal-sized portions. Freeze for 2-3 months.

Thaw overnight in the fridge before using.

Now you have delicious fresh salmon steaks and fillets ready for any recipe!

Cooking Your Fresh Salmon Steaks

You have lots of options when it comes to cooking homemade salmon steaks:

• Grill – Great way to get nice grill marks and char flavor. Oil the steaks first and grill skin-side up for 6-8 minutes.

• Broil– For easy oven cooking, place steaks on a foil-lined baking sheet and broil 6 inches from heat for 5-7 minutes.

• Pan sear – Get a crispy crust in a hot skillet with oil or butter. Cook skin-side down first.

• Roast – Roast in a 400°F oven right on the baking sheet for 15-20 minutes until flaky.

Cook until the steaks are just opaque in the center and flesh flakes easily with a fork. Baste with butter, lemon, or your favorite sauce as they cook.

Serving Suggestions

Salmon steaks pair deliciously with:

• Fresh greens, pasta, or grain salads
• Roasted potatoes or vegetables
• Wilted spinach or kale
• Diced tomatoes, cucumbers, and feta
• Citrus wedges or salsa as toppings

With so many possibilities, you’ll enjoy these versatile homemade salmon steaks again and again.

Storage Tips

Store raw salmon steaks:

• In the fridge 1-2 days
• In freezer 2-3 months

Cooked leftovers:

• Refrigerate up to 3 days
• Freeze up to 2 months

Thaw frozen steaks in the refrigerator overnight before cooking.

Common Questions

How thick should I cut salmon steaks?

• 1 to 2 inches is ideal for even cooking and great flavor. You can go a bit thicker if you like.

Should I leave the skin on?

• Yes, leave it on for cooking as it helps hold the steaks together, then remove it before eating if desired.

What’s the best way to cook salmon steaks?

• All cooking methods work well. Grilling, broiling, pan-searing, and roasting are favorites for getting a nice crust while keeping the interior moist.

Can I use farmed Atlantic salmon?

• Yes, as long as it is responsibly raised. The flavor may be slightly milder than wild salmon.

Conclusion

With these simple steps, you can turn a whole salmon into tender, flaky steaks and fillets in no time.

Cutting your own salmon steaks allows complete control over thickness and portion sizes. Plus you get the satisfaction of preparing them yourself.

Cook up these beautiful salmon steaks on the grill, in the pan, or oven. Enjoy them as entrées or in salads and bowls.

The fresh flavor and meaty texture of homemade salmon steaks can’t be beat. Just follow this guide for your new go-to way to prepare salmon for any meal.