Fresh Salmon Medallions
After trimming the skin off of our boneless salmon tail fillet and slicing it into equal strips, we transfer them onto a baking sheet, winding and tucking them around one another to form medallions. Pieces of aluminum foil are then cut, folded, and molded around each medallion to ensure support. A zesty mayonnaise, lemon juice, and cayenne mixture is slathered on the tops before they're baked to tender deliciousness. Get Chef John's recipe for Fresh Salmon Medallions. More about this recipe from Chef John: Chef John's Salmon Medallion Technique Turns Tricky Tails Into a Tasty Triumph.