What's the difference between a salmon steak and a salmon filet?

About $5 per pound.

Seriously, a salmon “steak” is a cross-section cut of the fish, and a fillet is a “side” of the fish.

@CyanoticWasp – you beat me to it!

Yea, that is it. :-)

A fish steak is a portion of cut perpendicular to the backbone, as opposed to a fillet, which is cut parallel to it.
Source

@ChazMaz ijusttypefastisall.

So…should that make a difference in how it’s cooked?

Well, a steak is normally going to be thicker than a fillet, for one thing. Otherwise, without knowing anything about your recipe (and never having cooked a salmon fillet or steak) I can’t say.

But now I’m wondering why I never see swordfish fillets.

If you take into account the difference in thickness, you should be able to cook the recipe using a salmon steak rather than a fillet.

@CyanoticWasp They exist. I’ve seen them. Any type of filet is cut to be boneless.

The main thing to keep in mind about a filet is that unless you specify “center cut” it will usually be narrower and thinner toward the tail end. This means it will cook unevenly.

The steak is a uniform thickness, but it does have the bones in it.

Aside from cooking times being adjusted, the recipe ingredients for one should work just as well with the other.

I am getting hungry again.

Steak is from a cow. Filet is from a bird.

It’s in how it is prepared. You can also get a steak or a filet mignon.

Getting money together for a business is a steak too.

Okay, I’ve used both many times. Taste-wise, salmon is salmon. A salmon steak has way more bones than a fillet, which is normally boneless or almost boneless. The steak is a completely different shape than the fillet. The fillet is like a rectangle, the steak is kind of like a horse-shoe due to the different way in which they are cut from the fish (already explained above). The steak is much cheaper than the fillet. The steak would be slightly harder to cook evenly due to its shape.

Here’s a salmon fillet (note there will be skin on one side, in this case the bottom).

Here’s a salmon steak.

Now, here is how to cook the steak more evenly.

But usually I don’t care that much and just throw the steak on a grill same as the fillet.

@lilikoi: Your last link is how I like mine, although I alter it slightly. I cut out the bone and take off one of the “belly” pieces. (If the steak looks like the letter “A” then cut it to look like the letter “P”) then wrap the one flap around like your last link and tie with string, a la filet mignon. No bones and even cooking.

dem bones.

“gwine rise again…”