How Do You Make Salmon Steaks

[fishenfreak]

I'm new at cleaning salmon but i was wondering if someone could tell me how to clean a salmon to make salmon steaks.

[Salmonsmoker]

Fishenfreak,

To get an idea of how Salmon are cleaned and/or cut, next time you go to a large grocery store, look in the fresh fish cooler. They will likely have both Salmon steaks and filets. The only difference is that fliets are cut off the fish lengthwise (between the meat and the bones) , and steaks are cut across the fish (with bones included).

To clean for steaks, take off the head, open the body cavity and clean it out, then cut the entire fish into steaks (about 3/4 inch is a good grilling thickness). The advantage to steaks, they are an even thickness thus easier to cook on the grill.

[fishenfreak]

Thanks SalmonSmoker for the tips on how to make salmon steaks

[Lunker]

Take one gutted salmon... position in your lathe , get your sharpest, longest carbide cutter set at 3 inch in. Set auto pilot on full speed and let the steaks fly!:D HAHA

[Salmonsmoker]

Lunker,

Sounds like that technique might work better for making salmon burgers.

[Bow Hunter Brandon]

I didnt hear any mention of scaling the fish before cutting it into steaks??

[Salmonsmoker]

Basically, I make filets, don't eat the skin or the dark meat just under the skin - so scaling is not done. If you are concerned about scales on the steaks and don't want to pick off any strays, then do it, but in my opinion, it is not necessary and will take more time than the benefits gained are worth.

There are a lot of salmon and trout fisherpeople on this site - any other opinions on this subject?

[Bow Hunter Brandon]

So you leave the scales and skin on and cook it that way? Then cut off the skin after cooking? Or do you cut off the skin and scales before cooking?
Thanks for the Info.

[Salmonsmoker]

BHB,

The skin helps to hold the meat together. We usually pan-fry or grill the filets. Place the meat side down first, and cook till the filet has changed color about half way, then turn it over and cook the skin side. (As soon as they are turned, we pour a liberal amount of melted butter, garlic powder and lemon juice over the filet). When served, the whole item goes on the plate. When done eating, there is nothing left but the plate, skin, and dark meat. The scales are between the skin and the plate, and thus, of no consequence. One note on cooking filets, don't over cook them. As soon as the middle of the thickest part of the fliet has turned slightly opaque, they are done. Serve immediately.

[Bow Hunter Brandon]

I see what you mean about the scales not mattering on a filets. I was more currious about on a steak weather or not you scale them or just leave the scales on and serve it that way or trim the skin off before serving.
I tok several coho ( is that how you spell it?) this year with some friends and we skined it. In hind sight I wish I hadn't but I am making due even on the grill.
Plus my wife and I do limit the fish from the great lakes to one meal a month as recomended since we will be having another child in the next few years. So the fish is lasting along time.

[Salmonsmoker]

BHB,

I have a personal preference for filets and have never cut salmon into steaks (because of the bones). I can see where scales could be more of a problem when cooking steaks. Perhaps some of the other members can comment on this.

[fishwitch44]

best thing ya can do with that tasty salmon steak it to SMOKE it :D

[Salmonsmoker]

fishwitch44,

Smoked Salmon is always good - one of my favorites. However, it is also good when fried in hot olive oil and topped with lemon juice.

[chuck44mag]

Brandon just grill it with the skin on,after its done you can peel the skin off. Salt,pepper,Lemon juice,and good Dill Weed you can also splash on some JD just befor you take them off the grill mmmmmmmmma good:D

"Plus my wife and I do limit the fish from the great lakes to one meal a month as recomended since we will be having another child in the next few years. "

Don't eat the belly meat cut it off befor cooking,and after it is cooked take off the dark meat too,then you can eat it weekly.

[Reeltime]

I have been using a fish basket to grill my salmon fillets for the past couple of years. It works great and you can choose to take the skin off without problems with the fish falling apart. I don't bother with steaks anymore.

[chuck44mag]

I too use a basket but leave the skin on.Cook about 10 min with skin side down then put the top on flip (skin will stick to the bottom) then take a long spachula and remove the dark meat turn the flam up salt,pepper dill, JD this takes 1-2 min. remove but a big plater over it and turd it over on the plater so what was the skin side is down, the other side has browned and looks gooooood :D