Cook Salmon Steaks With Thin Ends More Evenly By Securing Them With This Easy Solution - Tasting Table

"Salmon steaks are one of the more underrated dinner options, but they come with one small problem. As popular as salmon is for easy, healthy meals, almost all the salmon you see in stores or recipes is cut into fillets. Those are your classic long, flat pieces, usually with skin on the bottom, and they're made by cutting salmon parallel to the spine."

"Salmon steaks include part of the belly, which means they have more fat than standard fillets and are more rich and flavorful. For a lot of people, that would make them more appealing. The rich interior is harder to overcook than salmon fillets, which is great, but the extra time they take to cook makes those thin ends at the bottom more likely to dry out faster and cook unevenly. Thankfully, all you need to fix that is a toothpick or some string."

Salmon steaks are cut across the bone, forming thicker horseshoe-shaped pieces that include belly and more fat than fillets, yielding richer flavor and greater resistance to overcooking. The thin ends of steaks cook faster and can dry out, causing uneven doneness. Pressing the two horseshoe ends together and skewering them with a toothpick creates a teardrop shape that evens heat exposure. A more elaborate method tucks one end under the central bone, folds the other over, optionally peels back and aligns skin to form an outer ring, and secures the shape with butcher's string for uniform cooking and improved presentation.

Read at Tasting Table