Figure 33.
Because they are thinner at the edges, salmon fillets do not cook through evenly. We like the gradation from well-done at the edges to rare in the center, but not everyone does. Steaks, which have an even thickness throughout, cook more evenly, but are bony. However, it is possible to turn a fillet into a steak. Start by cutting through a 3-inch-wide fillet lengthwise down to, but not through, the skin.