How thick should Salmon steaks be cut?

Chef's answer
The ideal cut, the piece most often used in restaurants, is a 1 1/2- to 2-inch-thick slab cross-cut from the thick part of a fillet. A restaurant portion, intended for a single diner, is 6 to 8 ounces.
Frequently asked Questions 🎓
Pretty much the only way to guarantee that you don't end up with overcooked edges on a thick piece. The two ways I handle this are: Trim the salmon. Slice off the thin pieces, cook separately..
Place the thick slices of bacon on the paper towels, positioned 1/4-inch apart. Place one paper towel over the slices of bacon. Set the plate in the microwave. Microwave the bacon on high for six minutes..
A 1-inch sirloin generally takes about 4-5 minutes on each side for medium rare doneness or 5-6 minutes for a medium steak doneness..
Grill steak over high heat until charred, about 1-2 minutes per side. Move to the medium-low zone and cook to desired doneness, about 3-4 minutes per side for rare. Broil: Broil a sirloin steak in the oven on a broiler pan or in a seasoned cast-iron skillet until brown, about 5 minutes per side..
Salt and season your steak while it comes to room temperature. Preheat your oven to 250F. Place the steak in an elevated roasting pan and place it in the oven.
Add a Panade to Your Meatloaf The simplest version of a panade is just fine breadcrumbs added to your meat mixture. The existing moisture from the meat soaks into the breadcrumbs as your meatloaf bakes, and the bread's starches thicken and bind the other ingredients together..
Salmon steaks result from making vertical cuts all the way through the fish, as opposed to removing the fillets and trimming them down to single portions. This cut of fish contains a portion of both filets, and resembles a beef steak in shape and thickness, usually about 1 to 2 inches thick..
A few more cooking questions 📍