Tuesday, March 1, 2011

Seared Butterflied Salmon Steaks

I love Salmon but for some reason I had difficulty getting it to cook perfectly.  If you remove it from the skin then it will fall apart.  If you leave the skin on then the skin gets crispy and browned but the rest of the fish doesn't get that great seared crust.  I discovered this technique for cutting and preparing the salmon so that you get a nice crisp crust and a nice flaky center.

Buy a 6 to 9" long piece of fresh salmon fillet. Ask the butcher to cut you off the thickest part of the salmon (try to get the forward most part of the fillet where it is thickest and widest.  Preferably you want the salmon to be at least 1.5" thick.

Butterfly Technique:
Cut the salmon in 2-3" wide strips all the way through the skin.

Then take each piece of salmon and prepare to make another cut 1-1.5" from the edge, directly in the center of the fish. This cut should run lengthwise. When you make this cut, only cut through the flesh down to the skin, but do not cut through the skin.

The fold the salmon in half so that the skin is folded back to back.

Season both sides of the steak with salt, pepper, garlic, and ginger powder. 

Heat up a skillet and put 1 Tbsp olive oil in the pan.  When the oil is hot (just before it starts to smoke), add the steaks to the pan.  Place the steak so the open side of the fold is facing down.  This will allow the fish to sear and help hold the butterflied steaks together nicely.

For medium to well done grill the steaks 2.5 to 3 minutes on each side.  For rare to medium rare grill the steaks for 1.5 to 2 minutes on each side.

You don't have to hassle with removing the salmon from the skin for presentation as it is ready to serve.  It also makes it very easy to eat as you just slide your fork next to the skin to remove the fish bite by bite.

1 comment:

  1. Great tip on the butterflying technique! I never would have thought to do that! The salmon looks lovely!