Tying Salmon Steaks into Medallions

Appears in
Simply Salmon

By James Peterson

Published 2001

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To make salmon steaks easier to eat and to ensure that they cook evenly, remove their bones and tie them up with string. This is easiest with steaks that are at least ¾ inch thick—if they’re thinner the string will come off.
To prepare medallions, first remove any pin bones from the sides of the steaks with pliers or tweezers. Slide a small paring knife along the inside of the belly flaps, between the flesh and the ribs, keeping the knife flush against the bones so you don’t cut into the flesh. Do this to both of the flaps. Cut along one side of the backbone all the way up to, but not through, the skin on top of the salmon steak, originally the salmon’s back. Keep the knife flush against the backbone. Get as close to the skin as you can without cutting through it. Cut the backbone away from the inside of the skin. Repeat this on the other side of the backbone. At this point you’ll have completely boned the steak, which should consist of two tapering flaps held together by a small piece of skin. Trim off about 2 inches of skin from the end of one of the flaps, keeping the knife pointed against the skin so you don’t lose any flesh. Fold this skinless flap into the inside of the steak and wrap the other flap around it so you end up with a perfect round. Tie the round with a double loop of string. Make sure the string is tight enough to hold the medallion together but not too tight or the medallion will push its way out of the string as it cooks.