Avoid the annoying bones in a salmon steak by removing them before cooking. While a fish monger can do this for you, it is simple enough to do yourself. Salmon steaks are crosscut pieces of the fish with a piece of the spine in the middle and several smaller pin bones. The deboned salmon steak will need to have the belly flaps tucked around the steak to ensure the salmon steak cooks evenly.
Grip each of the pin bones in the steak with tweezers or needle-nose pliers and lift the bone straight out.
Cut the bottom 1 inch off the two hanging belly flaps. Leave 1 inch of skin on one of the two belly flaps to wrap around the salmon steak.
Insert your knife between the thin, rib membrane and the salmon flesh on the end one of the belly flaps and follow the outline of the fish up the inside of the belly flap of the steak to the middle where the larger spine and smaller bone are. Repeat on the other side of the belly flap.
Continue to cut up and around the two centre bones in the steak to meet the first cut. Remove this section of bones and ribs.
Wrap the two belly flaps around the centre portion of the steak in opposite directions with the flap with excess skin on the outside of the steak.
Tie a piece of butcher's twine around the steak to secure it.