Fish
Cross Cut
Salmon cross-cut steak is any transverse slice through the body, bone-in or boneless, showing concentric rings of fat and flesh. It is the classic “salmon steak” shape of mid-century cookbooks—thicker than a fillet strip, thinner than a roast loin. Grill, pan-sear, or bake; baste leaner fish so the edges do not dry. The bone, when present, adds flavour and helps the piece hold together on the grate.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 11.6 g
- Saturated Fat 1 g
- Trans Fat 0 g
- Monounsaturated Fat 1.89 g
- Polyunsaturated Fat 5.91 g
- Cholesterol 54.7 mg
- Sodium 78.8 mg
- Salt 0.2 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 20.9 g
- Water 70.5 g
- Energy 194 kcal
- Water 70.5 g
- Protein 20.9 g
- Fat 11.6 g
- Saturated Fat 1 g
- Monounsaturated Fat 1.89 g
- Polyunsaturated Fat 5.91 g
- Omega-3 2.36 g
- Vitamins 54.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.37 mg
- Vitamin B5 — Pantothenic Acid 0.76 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 3.2 µg
- Vitamin B9 — Folate 12.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 12.5 µg
- Vitamin E 1.55 mg
- Vitamin K 0.5 µg
- Minerals 328 mg
- Major Minerals 327 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.2 g
- Cholesterol 54.7 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.11 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.37 · vitamin-b5-pantothenic-acid: 0.76 · vitamin-b6: 0.43 · vitamin-b7-biotin: 3.2 · vitamin-b9-folate: 12.6 · vitamin-d: 12.5 · vitamin-e: 1.55 · vitamin-k: 0.5 ·
Minerals
Cross Cut of Salmon: composition reflects this culinary part relative to the whole ingredient.
History
Cutting salmon across the body was a simple share method at open-fire cook sites.
Printed cookbooks specified salmon steaks cut across the fish for boiling and grilling.
Supermarkets restocked cross-cut salmon steaks as portion-ready packs for weeknight grilling.