Cutting Salmon Fillets into Escalopes

An escalope is simply a relatively thin slice of just about anything. Cutting large pieces or whole salmon fillets into escalopes has the advantage of allowing you to control how thick the slices are. It takes a little practice and a thin flexible knife, but most of the technique can be learned just using common sense. Depending on the dish, escalopes can be from about ⅛ inch thick (the fillet is sliced in the same way as smoked salmon) to ½ inch thick, depending on the recipe. Escalopes are best for sautéing, broiling or baking—they are too thin and fragile for grilling.