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. The resulting cut of fish contains a portion of both filets, and resembles a beef steak in shape and thickness -- salmon steaks are commonly 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. A combination of pan-searing and roasting is ideal for thick salmon steaks. The searing creates a golden-brown crust and roasting brings the salmon to its ideal serving temperature.
Heat the oven to 350 degrees Fahrenheit. Pat the salmon dry with a paper towel.
Fill a cast-iron skillet with 2 tbsp. of olive oil and heat it over medium-high heat until it shimmers, approximately five minutes.
Season the salmon with kosher salt and freshly ground black pepper to taste. Place the salmon in the skillet.
Sear the steak for three minutes and turn it over. Sear the other side for three minutes and place the skillet in the oven.
Roast the salmon steak 12 minutes for a slightly pink center. Roast it 15 to 20 minutes for well-done. Add 10 minutes of roasting time per pound for salmon steaks in excess of one pound.