Fish

Centre Cut

Salmon centre-cut steak is a thick cross-section through the body at its deepest point—often bone-in with a neat oval shape. The even thickness makes it the best steak for grill marks and restaurant timing. Oil the surface, season boldly, and cook over medium-high heat so the fat renders without blackening. Pull when the centre is still slightly translucent if you prefer medium; residual heat will carry it further.