Preparing Salmon Medallions
Using tweezers or small pliers, remove pin bones from salmon by pulling the bones out at an angle.
To debone salmon for rolling, start at one end of the stomach flap and cut between the bones and all the way toward the backbone. Cut around the backbone and the small bone above it, cutting all the way up to, but not through the skin holding the two sides together. Repeat on the other side so the center bones are completely separated from the salmon steak.
On each steak, trim off about 2 in. of skin from teh end of the left stomach flap. Open steaks flat. Spoon onion mixture over salmon. Fold left side over filling.
Carefully roll up salmon to form a circle. Wrap soaked kitchen string around the salmon rolls and tie.