{"id":134236,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-15T01:13:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/special-salmon-steaks\/"},"modified":"2024-11-12T12:52:31","modified_gmt":"2024-11-12T18:52:31","slug":"special-salmon-steaks","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/special-salmon-steaks\/","title":{"rendered":"Salmon Steak"},"content":{"rendered":"

You don’t need any advanced culinary skills to whip up this dish. Simply preheat your oven, and in just 20 minutes you’ll have a plate of salmon steaks that are flavorful and satisfying to eat. The tender salmon absorbs the bright citrus and aromatic herbs, resulting in a rich, melt-in-your-mouth experience with every bite.\u00a0<\/span><\/p>\n

Whether you’re cooking for a busy weeknight or a holiday potluck, these salmon steaks are a guaranteed hit. Serve them with your choice of side dishes, from steamed vegetables to garlic mashed potatoes, \u00a0 and enjoy a restaurant-quality meal at home.<\/span><\/p>\n

Salmon Fillet vs. Salmon Steak<\/h2>\n

The main difference between a salmon fillet and salmon steak is the way it’s cut. Salmon fillets are cut parallel to the spine and do not include any bone. Fillets are usually thinner and can be sold either with the skin on or off.<\/span><\/p>\n

Salmon steaks, on the other hand, are cut perpendicular to the spine and include the bone. This cut creates a thick, cross-sectional piece that typically has a hole in the center where the spine was\u2014you can also separate a salmon steak into two fillets by removing the bone. (If you’re h<\/span>eaded to the fish counter, <\/span>here’s <\/span>how to tell if the fish you’re buying is fresh<\/span><\/a>.)<\/span><\/p>\n

Ingredients for Salmon Steak<\/h2>\n