Chef John's Salmon Medallion Technique Turns Tricky Tails Into a Tasty Triumph

See how Chef John turns a tricky part of the fish into elegant, moist, and delectable salmon medallions.

I’m not a fan of buying pre-packaged fish at the market. Sure, you can look through the plastic wrap, and pick out something that looks decent, but I’d much rather go to the counter, and tell the monger exactly what I want, and watch them cut it before my eyes. This doesn’t cost anything extra, and you’ll almost always end up with something better, especially when it comes to salmon, where the location of the cut is critical.

When I buy salmon fillets, I always ask for center cuts, since they’re the thickest, most uniform part, which means they’re the easiest to cook, and have less chance of drying out. However, sometimes this isn’t an option, and we end up with the much thinner tail piece, and when that happens, this medallion technique will turn a challenge into a triumph. Besides overcoming the inconsistent thickness issue, these things just look very cool on the plate.

Plus, above and beyond their “high-end” appearance, the technique is quite easy to tweak flavor-wise, by simply changing up the ingredients in the mayo-based glaze. By the way, even if you skip the medallion technique, and you’re fine eating the less remarkable tail section “as is,” baking your fish sauced as shown it a great idea. It really does help keep the fish moist, and your main course and sauce are done in the same step. However, while these two techniques will work just fine separately, they are fabulous paired together, which is why I really hope you give this a try soon. Enjoy!

Get the recipe for Chef John's Fresh Salmon Medallions.

Fresh Salmon Medallions
Fresh Salmon Medallions. Chef John

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