Cutting and Sectioning Salmon for Even Cooking

Salmon is sometimes hard to cook evenly because of its shape. You’ll see that the whole fillet tapers and grows thinner near the tail and that the fillet also thins out along the belly flaps. It you look at salmon steaks, unless they’re cut from the tail end, you’ll see the belly flaps hanging down. Because the belly flaps are thinner, they inevitably cook faster. To make sure that salmon steaks cook evenly, convert them into medallions by removing their bones and tying them into rounds, something that sounds harder to do than it is.