![]() ![]() A side of salmon is the piece from which smaller fillets are cut, and it’s a great choice for when you want to serve a large group of people. Consider serving half a large steak per person, divided in the kitchen after cooking and plated without the skin and bones. Thicker steaks will be easier to cook so they acquire an attractive burnish and remain moist and succulent, roughly 10 to 12 ounces per steak. When buying more than one steak, be sure they are of uniform thickness so they cook at the same rate. With skin, add another ounce.These crosscut sections are best for grilling, broiling or pan-searing, though they can also be baked in a sauce. For poaching fish, however, the skin can be removed before cooking and discarded.For filleted, skinless fish, about six ounces per person is an average portion. Certain methods, like pan-frying fillets, are designed to give you crispy skin, and that skin is delicious. With or without skin? That depends on how you expect to cook the fish. ![]() ![]() ![]() A fillet can be a small section of a boned side, intended to serve one or two people, or it or an entire boned side to serve a crowd. Small fillets and steaks are great for fast weeknight meals, while a whole side of salmon is an easy and elegant main course for a dinner party.Salmon fillets are the most commonly used cut of the fish, and for good reason: removing the pin bones is simple, and the cut lends itself to all methods of cooking. There are a few basic categories of cuts, each with its own treatment and purpose. With salmon, one size does not fit all.Use them to enclose fillets for baking (fish en papillote), and for lining sheet pans, grill pans and roasting pans, which makes cleanup easier. Sturdy tweezers can be used but are less effective.Have parchment paper or aluminum foil on hand. A sheet pan, reinforced so it won’t warp, is helpful for roasting and broiling.A pair of small needle-nose pliers from a hardware store does the best job of yanking out pinbones. A reliable nonstick pan is also useful look for one that can go into a hot oven. Better yet, buy a fish spatula, which is designed just for this purpose.A cast iron pan is excellent for searing fillets and then placing them in the oven. Buy the largest spatula you can find, one that can lift and turn a substantial portion of a fillet and transfer the fish to a platter. ![]()
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