The Pacific Northwest is abundant with all types of salmon, from chinook (also called king) and coho to copper river and sockeye. King is the highest in fat and is known for its silken texture. It takes two days to prepare this dish, due to the brining and letting the fish air dry. The salmon is deboned whole, and cut it in medallions like you will find at neighboring Pike Place Market, but with zero bones. The classic “salmon steak cut” is inspired by the most popular cut at Pike Place Market fish shops. When ordering from your local market, ask for a “salmon steak cut”.
The fish gets placed into a smoke brine for two hours and then air-dried
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