Preparing Your Work Area

Place cutting board on a stable surface with a damp towel underneath to prevent sliding.

Have knife, tweezers, and a small bowl ready for bones and scraps.

Pat the salmon steak dry with paper towels to remove excess moisture.

Removing the Center Bone

Place salmon steak flat on cutting board and locate the thin membrane along the inside edge.

Insert knife at one end of the inner belly flap and cut along the membrane toward the center bone, keeping blade close to the bone.

Continue cutting along the bone until you reach the skin on the bottom without cutting through it.

Make a small cut alongside the skin where the bone meets it, then cut up the other side of the center bone.

Gently pull the center bone away from the steak and discard.

Extracting Pin Bones

Run fingertips gently along the flesh to feel pin bones poking up in the thickest part.

Grab each pin bone with fish tweezers or pliers and pull firmly at a slight angle.

Check both sides of the steak carefully to ensure all pin bones are removed.

Rolling into Medallions (Optional)

Make cuts in the skin on each side about halfway up the steak to allow wrapping.

Fold the two belly flaps inward toward the center so they overlap slightly.

Wrap the loose skin portions around the folded belly flaps to encircle the medallion.

Cut 12 inches of kitchen twine, wrap around the medallion horizontally, and tie securely with a bow knot.

Cooking

Cook using your preferred method: pan-sear for 4-5 minutes per side, broil for 8-10 minutes total, grill for 4-5 minutes per side, or bake at 400°F for 12-15 minutes until internal temperature reaches 145°F.

Let salmon rest for 3-4 minutes after cooking before serving.