Salmon Steaks Question

On Fri, 2 Jan 2004 22:28:34 -0800 (PST), [email hidden]

(Richard's ~JA~) said:

I have two beautiful and rather large 1-1/2" thick salmon steaks to cook just for myself, but I
have no clue how to simple-cook them to flaky-done without drying them out. I do know that I want
only the flavor of the salmon, rather than any sort of sauce. Shall I salt & pepper the naked
steaks, then fry them in just a bit of butter, and what is the testing for done trick? Last time I
cooked one of these it seemed like it took a very long time to cook-through, and the test of fork-
flaking to check for doneness didn't seem to work well, as the outer edges were a bit dry, while
the inner area seemed one too cooked at all.

I certainly would appreciate help with this cooking, and thank you in advance.

Sear them on both sides for a minute, reduce heat to low and cover with a lid, flipping once more.

-sw

Quoted message said:

   Picky ~JA~

Richard's ~JA~ said:

I have two beautiful and rather large 1-1/2" thick salmon steaks to cook just for myself, but I
have no clue how to simple-cook them to flaky-done without drying them out. I do know that I want
only the flavor of the salmon, rather than any sort of sauce. Shall I salt & pepper the naked
steaks, then fry them in just a bit of butter, and what is the testing for done trick? Last time I
cooked one of these it seemed like it took a very long time to cook-through, and the test of fork-
flaking to check for doneness didn't seem to work well, as the outer edges were a bit dry, while
the inner area seemed one too cooked at all.

For steaks that thick it may be difficult to fry or grill them to perfection. They should probably
be baked. Salmon does not need to be salted, but a little will not hurt, and a little freshly
cracked pepper is nice. They should be brushed with butter and a little fresh dill is nice on them.

Steve Wertz said:

(Richard's ~JA~) said:

I have two beautiful and rather large 1-1/2" thick salmon steaks to cook just for myself, but I
have no clue how to simple-cook them to flaky-done without drying them out. I do know that I want
only the flavor of the salmon, rather than any sort of sauce. Shall I salt & pepper the naked
steaks, then fry them in just a bit of butter, and what is the testing for done trick? Last time I
cooked one of these it seemed like it took a very long time to cook-through, and the test of fork-
flaking to check for doneness didn't seem to work well, as the outer edges were a bit dry, while
the inner area seemed one too cooked at all.

I certainly would appreciate help with this cooking, and thank you in advance.

Sear them on both sides for a minute, reduce heat to low and cover with a lid, flipping once more.

-sw

Quoted message said:

Picky ~JA~

Or a nice poached salmon is mighty tasty and pretty tough to mess up. S&P both sides, sear (quickly)
on both sides, add about 1/4-1/2 of fish stock if you have it or chicken works ok, cover pan and
reduce heat to just above a simmer.

--
Steve

Men are from Earth. Women are from Earth. Deal with it.

[email hidden] (Steve Wertz) replied after
[email hidden] wrote to ask about properly cooking non-sauced
salmon steaks:

Quoted message said:

Sear them on both sides for a minute, reduce heat to low and cover with a lid, flipping once more.

Then [email hidden] (Steve=A0Calvin) added in with:

Quoted message said:

Or a nice poached salmon is mighty tasty and pretty tough to mess up. S&P both sides, sear
(quickly) on both sides, add about 1/4-1/2 of fish stock if you have it or chicken works ok, cover
pan and reduce heat to just above a simmer.

To which [email hidden] (Dave Smith) added another method, with:

Quoted message said:

For steaks that thick it may be difficult to fry or grill them to perfection. They should probably
be baked. Salmon does not need to be salted, but a little will not hurt, and a little freshly
cracked pepper is nice. They should be brushed with butter and a little fresh dill is nice on them.

Thank you so much, all three! It had not occurred to me that something as simple as quick searing to
then use a lid while frying, or poaching, or even using the oven could be answer to a completely
done salmon steak's middle, while not drying out the edges. Tonight's dinner is sure to be exactly
as I was hoping for, leaving me very appreciative to all!

=A0=A0=A0Picky ~JA~

[email hidden] (Richard's ~JA~) wrote in message news:<[email hidden]>...

Quoted message said:

*snip*

the outer edges were a bit dry, while the inner area seemed one too cooked at all.

I certainly would appreciate help with this cooking, and thank you in advance.

I found a solution to this. It is a bit hard to explain without demonstrating, so let me know if
this makes sense.

After removing the pin bones, locate the central bone running down the middle of the steak and cut
each half off of it. You should now have two drumstick shaped halves from the salmon steak.
Discard the bone.

Now, arrange the two halves so that the flesh side of one half faces the flesh side of the other
half, with the thick end of each half facing the thin end of the other. Then, take the thin ends of
each half and wind them around the outside so that you now have a medallion that looks like a yin-
yang or the number 69. Tie a piece of cooking twine around the circumference and you will now have a
boneless medallion of uniform thickness, which cooks evenly.

Does this make sense? If not, I'll try to kludge a picture.

--Erica

In rec.food.cooking said:

I have two beautiful and rather large 1-1/2" thick salmon steaks to cook just for myself, but I
have no clue how to simple-cook them to flaky-done without drying them out.

High heat.

I do know that I want only the

Quoted message said:

flavor of the salmon, rather than any sort of sauce. Shall I salt & pepper the naked steaks, then
fry them in just a bit of butter,

Butter will not get hot enough without burning.

and what

Quoted message said:

is the testing for done trick? Last time I cooked one of these it seemed like it took a very long
time to cook-through, and the test of fork-flaking to check for doneness didn't seem to work well,
as the outer edges were a bit dry, while the inner area seemed one too cooked at all.

Quoted message said:

I certainly would appreciate help with this cooking, and thank you in advance.

Use extremely hot hardwood embers. On the outside, use an extremely thi coat of mild-flavored oil.

--
...I'm an air-conditioned gypsy...

- The Who

Dave Smith said:

For steaks that thick it may be difficult to fry or grill them to perfection. They should
probably be baked. Salmon does not need to be salted, but a little will not hurt, and a little
freshly cracked pepper is nice. They should be brushed with butter and a little fresh dill is
nice on them.

You just reminded me... a friend from long ago used to bake her salmon steaks with... mayonaise
spread on top. Gross, I thought - until I tried it. Very tastey! I don't know how she timed it, but
when the mayo was puffed up and golden - the salmon was done to perfection. Fresh dill is always
good with salmon, but not always available.

Practice safe eating - always use condiments

Steve Calvin said:

Quoted message said:

Or a nice poached salmon is mighty tasty and pretty tough to mess up. S&P both sides, sear
(quickly) on both sides, add about 1/4-1/2 of fish stock if you have it or chicken works ok,
cover pan and reduce heat to just above a simmer.

Although my first choice is to grill salmon, it's simple, but boring if you do it all the time -
so my second choice is to oven poach with dry white wine and lemon (no searing and no stock,
just wine).

Practice safe eating - always use condiments

[email hidden] (Richard's ~JA~) wrote in message news:<[email hidden]>...

Quoted message said:

I have two beautiful and rather large 1-1/2" thick salmon steaks to cook just for myself, but I
have no clue how to simple-cook them to flaky-done without drying them out. I do know that I want
only the flavor of the salmon, rather than any sort of sauce. Shall I salt & pepper the naked
steaks, then fry them in just a bit of butter, and what is the testing for done trick? Last time I
cooked one of these it seemed like it took a very long time to cook-through, and the test of fork-
flaking to check for doneness didn't seem to work well, as the outer edges were a bit dry, while
the inner area seemed one too cooked at all.

I certainly would appreciate help with this cooking, and thank you in advance.

Picky ~JA~

Cook it in parchment paper. This keeps the moisture in and you can bake it for 25 minutes at 400 F
in your choice of sauces. If no sauce, then perhaps just a bit of wine or good vinegar. The sauce
helps it stay moist, so I'm not sure on the time or temp without sauce.

Dean G.

Steve Wertz said:

(Richard's ~JA~) said:

I have two beautiful and rather large 1-1/2" thick salmon steaks to cook just for myself, but I
have no clue how to simple-cook them to flaky-done without drying them out. I do know that I want
only the flavor of the salmon, rather than any sort of sauce. Shall I salt & pepper the naked
steaks, then fry them in just a bit of butter, and what is the testing for done trick? Last time I
cooked one of these it seemed like it took a very long time to cook-through, and the test of fork-
flaking to check for doneness didn't seem to work well, as the outer edges were a bit dry, while
the inner area seemed one too cooked at all.

I certainly would appreciate help with this cooking, and thank you in advance.

Sear them on both sides for a minute, reduce heat to low and cover with a lid, flipping once more.

-sw

Use a grill or bbq same way -put a lid over.

Excellent for fresh halbut steaks as well.

Dennis