How to Cook a Very Thick Salmon Steak

By Jenny Seyfried

Salmon steaks result from making vertical cuts all the way through the fish, as opposed to removing the fillets and trimming them down to single portions. This cut of fish contains a portion of both filets, and resembles a beef steak in shape and thickness, usually about 1 to 2 inches thick. Their size makes pan-frying and grilling difficult, as the outside of the steak usually finishes cooking before the inside, but there are a few methods that work splendidly for this salmon variation.

Raw salmon steaks on rustic background
credit: a_namenko/iStock/GettyImages

Broiling

Broiling salmon is a quick means of cooking your steak and getting a browned exterior. It's also incredibly easy and requires few ingredients. Heat your broiler on a medium to high setting. Place your salmon steaks on an oven-safe baking sheet and drizzle olive oil on both sides of the fish. Add salt and pepper and any other herbs or flavors you'd like -- lemon is common. Broil the steaks until cooked through, but slightly translucent in the center, usually 5-7 minutes.

Baking

Baking salmon is a great way to get a steak that is cooked evenly throughout. Start by heating your oven to 350 degrees Fahrenheit. Place your salmon steaks in a shallow baking dish, coated with a thin layer of butter or olive oil. Add salt and pepper and any other flavors or herbs that your recipe calls for. Bake the steaks, uncovered, for about 20 minutes, or until the fish flakes easily with a fork.