Salmon is a great source of protein, omega 3s, vitamin B12 and B6, and, most importantly, is delicious. Their fleshy meat ranges from pink to red to orange but the most commonly cooked variety is the soft pink salmon. During their life cycle salmon travel from saltwater habitats to freshwater habitats and are the only fish that travel upstream. Salmon can be cooked and served in a variety of different ways.
Clean the entire fish under cold running water, use your hands to pat dry and place on a large cutting board.
Using sharp kitchen scissors cut off all of the fins, then cut off the head and tail of the fish with your chef's knife. This meat can be used for soups or sauces, so do not discard.
Cut perpendicular to the backbone of the fish; make the steaks 3/4 to 2 inches thick. Tap the handle of the knife with a rubber mallet if the bones are too thick to cut through.
Lay salmon steaks flat on the cutting board and cut out the extra fat in the steaks. Remove all of the bones in the steaks as well.