Salmon steaks are the result from making vertical cuts all the way through the fish. This cut resembles a beef steak in the thickness, usually 1 -2 inches thick. The thickness of these steaks makes pan-frying and grilling difficult due to the steak finishes cooking the outside before the inside.
Salmon is made up of over 85% consumable muscle
Remember . . .
It takes less time to cook fish steaks than a fillet because steaks often have bone in and skin on. Salmon is tender, tends to fall apart, and cooks fast.
How I Broil My Salmon
- 1 Steak Salmon (3/4 thick)
- 2 tbsp Butter (melted)
- 1 tbsp Rosemary (chopped)
- 1 tsp Crushed Red Peppers
- 1 tsp Salt
- Set Oven to Broil.
- Brush both sides of Salmon with melted butter.
- Sprinkle both sides with Salt, Pepper, Rosemary, and Crushed Red Peppers.
- Place Steak on Top Rack in Broiler Pan.
- Broil for 5 minutes.
- Remove and Brush with butter, then carefully turn steak over brush butter on top of steak.
- Broil 5 more minutes or until fish flakes easily with fork
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