There are several cuts of salmon available: thin, tail-piece fillets; thicker fillets cut from the head end or center of the fish; bone-in steaks; and boneless steaks. We most often go for the thicker fillets, since they are thick enough to sear nicely without overcooking, and they’re easy to skin. You can buy preportioned fillets, but if you have just a minute or two extra to spare, it’s best to buy one large salmon fillet and cut it into equal-size pieces yourself, which will ensure even cooking. To serve four, buy a fillet that is 1 1/2 to 2 pounds and about 1 1/2 inches at the thickest part.
Ensuring Evenly Cooked Salmon Fillets
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