Norwegian salmon steak bone-in is cut straight across the fish, so each steak carries a cross-section of the backbone and belly meat that keeps the flesh moist and adds a noticeably richer flavour than a boneless fillet. The cold, clean waters the salmon is farmed in give the flesh its firm texture and deep orange-pink colour, along with the natural fat that makes it forgiving on the grill or in the oven. Pan-sear the steak skin-side down first to render the fat and crisp the skin, then finish it in a hot oven, or simply bake it whole with lemon, dill, and a splash of olive oil for an easy midweek dinner. Because the bone runs through the centre, the steak also holds together beautifully on the barbecue. For doneness, aim for a centre that has just turned from translucent to opaque pink; a minute or two past that and the fat starts to weep out, drying the fish.

When selecting salmon at home, press the flesh gently, it should spring back rather than leave a dent, and the smell should be clean and oceanic, never sharp. Store it on ice or in the coldest shelf and cook within a day of delivery for the best texture.

If you would like to compare cuts before deciding, browse our fresh fish online, and QuicKart will deliver it fresh with free delivery anywhere in the UAE.