Salmon Steak, Thick Cut
A cross-cut section, bone in, cut close to an inch and a half thick so the middle stays moist while the outside takes colour.
What It Is
A steak cut straight through the body of an Atlantic salmon: a horseshoe of flesh around a central bone, with the skin left on the outer edge. The bone is what makes it forgiving. It slows the heat through the centre, so a thick steak can be browned hard on both flat sides and still be juicy where it counts.
Where It Comes From
Farmed in cold open-water pens and processed at a shore plant, then cut on a band saw to a fixed thickness so every steak in the box cooks in the same time. No filleting is needed at home, which is the whole point of the cut.
Specifications
| Species | Atlantic salmon, Salmo salar |
| Form | Cross-cut steak, bone in, skin on |
| Net weight | 2 kg per box |
| Thickness | 3 to 4 cm |
| Count | 6 to 7 steaks per box |
State on Arrival
Frozen hard and flat, with the cut faces clean and the skin unbroken. The flesh is bright orange-pink with clear white marbling; dull or greyish patches at the edge mean it was frozen slowly.
Storage and Thawing
Hold at -18 C or colder. Thaw overnight in the refrigerator on a tray, then dry the surfaces thoroughly. Bring the steak to room temperature for 15 minutes before it goes into the pan; a cold centre is why thick salmon ends up raw in the middle and dry at the edges. Do not refreeze.
Shelf Life and Delivery
Best within 9 months of the production date on the box. Ships in an insulated liner with dry ice and arrives hard frozen.
How to Cook It
Cook it on the bone and serve it on the bone. Lifting the meat off first loses the juices you paid for.
- Pan-sear season, lay it in a hot oiled pan for 4 minutes, turn once, then 3 minutes on the second side and rest it for 4 minutes before serving.
- Oven roast roast at 200 C for 12 to 15 minutes on a tray, then rest; the bone will still be warm and the centre just set.
- Grill oil the grate, grill 4 minutes a side with the lid down, and test the centre with the tip of a knife.
- Teriyaki sear both sides, then brush with soy, mirin and sugar reduced to a syrup and turn it in the pan for the last minute.
Allergen Information
Contains fish. Packed in a facility that also handles crustaceans and molluscs.