Salmon steaks are cut crosswise from the fish, and typically include a portion of the fish's backbone and are therefore thicker. Due to their thickness, salmon steaks may require longer cooking times and can be grilled, baked, or pan-seared. Salmon fillets are cut lengthwise along the side of the fish, resulting in boneless, portions. Fillets are generally thinner and more uniform in thickness compared to steaks, making them quicker to cook and easier to portion.