From Food Wishes.
When I buy salmon fillets, I always ask for center cuts, since they’re the thickest, most uniform cut, which means they’re the easiest to cook, and have less chance of drying out. However, sometimes we end up with the much thinner tail piece, and when that happens, this medallion technique will save the day.
For the fully formatted, printable, written recipe, follow this link: https://www.allrecipes.com/recipe/280858/fresh-salmon-medallions/
To become a Member of Food Wishes, and read Chef John’s in-depth article about Salmon Medallions, follow this link:
You can also find more of Chef John’s content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/