The Forktionary Angle
"While fillets are boneless, salmon steaks, cut crosswise from the fish, contain a central bone that helps distribute heat evenly and keeps the fish moist during cooking."
Definition
A thick cross-section cut from a salmon, featuring a central bone, renowned for its rich flavor and flaky, tender texture.
Sensory Profile
Technical Metrics
Internal Cooking Temperature
145°F (63°C)
Omega-3 Fatty Acid Content (per 100g)
~2.5g
Protein Content (per 100g)
~20g
Nutrition Facts
Per 140 g (approx. 5 oz steak)Chef’s Secret
Cook skin-side down first to crisp the skin and help the flesh cook evenly without over-drying. Finish cooking to desired doneness.
Substitutions
Cod
1:1Similar flaky texture and mild flavor, but leaner and less rich in Omega-3.
Tuna Steak
1:1Offers a meaty texture and rich flavor, but is often drier than salmon and higher in mercury.
Arctic Char
1:1Very similar to salmon in flavor and fat content, often considered a sustainable alternative.
Chicken Breast
1:1For a non-fish protein substitute in savory dishes, adjust cooking and seasoning.
Buying Guide
Look for moist, firm flesh with a vibrant color and no strong fishy odor.