5 ingredients and 15 minutes to make delicious Pan-Seared Salmon Steaks! Great for an easy weeknight dinner. Read the notes below the recipe for tips on removing bones from salmon steaks.
fresh herbs for garnishsuch as diced parsley, scallions, or chives
Instructions
Before getting started, decide whether you're removing bones from the salmon steaks before or after cooking. See notes below the recipe.
Sautee chopped onion in 1 tablespoon olive oil over medium-high heat until the onion starts softening and becomes translucent. Don't let it burn.
While the onion is cooking, season the tops of the salmon steaks with salt and pepper, 1 tablespoon soy sauce, and 1 tablespoon lemon juice.
Move the sauteed onion to the side of the pan so it's not over direct heat. Add the rest of the olive oil to the pan, and add the salmon steaks to the same pan, seasoned side down. Season the other side with salt and pepper and the remaining soy sauce and lemon juice. Cook for 5 minutes, taking care not to burn the salmon.
Carefully flip each salmon piece, then cover the pan with a lid and cook until the salmon is fully cooked, about 5 more minutes, depending on the thickness of the salmon. The internal temperature should be 145F.
Garnish with fresh herbs and serve hot, spooning the sauteed onions and sauce over the salmon.
Notes
Deboning salmon steaks: See if the fish monger will remove the bones for you when buying the salmon steaks. If not, my advice is to leave the bones in until the salmon is cooked and take the bones out as you eat (like at a lot of Caribbean restaurants). It's a bit annoying to dig through bones as you eat, but it is SOO MUCH EASIER to remove bones from cooked salmon than to pull them out of raw salmon. But if you're serving this to kids or having a fancy dinner party, you might want to remove all the bones before cooking. Here is a great guide for how to remove bones from salmon steaks. Basically, you'll cut along the belly flap (the U-shaped center) to remove the membrane and cut around the spine to the center of the skin (but do not cut through the skin). Then you'll turn your knife around and cut on the other side to remove the spine bone and the other side of the belly flap. Then use fish tweezers to remove all the pin bones, which are the sharp needle-like bones in the salmon flesh. It's messy and takes a while. And it's hard to make sure you get ALL the pin bones, so you still have to be careful when you eat.Nutrition facts: The nutrition facts will depend on the size of your salmon steaks. Added salt is not included in the sodium estimate because it depends on how much salt you use.