I felt like having salmon and didn't want to get the whole side - a lot for only two of us. They had some salmon steaks, so I decided to buy those. I know many people don't buy these because they don't want to deal with the bones, but with a little work, you can turn these into lovely, boneless, skinless medallions of coral goodness. The steaks are also cheaper to buy than the skinless, boneless filet pieces (think of it this way - each time the butcher puts the knife to the meat/fish/poultry, the price just went up).
Starting with the steak on its side, (I'm a righty, so I start with the open end of the steak on my right side), slide a very sharp knife between the flesh and the skin and start cutting the skin away until you reach the back bone. (There is a very thin ribbon of fat between the flesh and the skin which helps guide your knife right through it). When you reach the spine, you will then turn your knife towards the centre of the steak, cutting around the main bone and pin bones, then trace along the belly side of the steak. Turn the steak over onto the other side and repeat. Once you are finished, you should have two identical pieces of salmon with the bones and skin left behind.
Gently feel the surface of your fish, and using some tweezers (like my cute fish ones above) or needle-nose pliers, to extract any stray pin bones you find. You can now tie these two ying-yang shaped pieces of salmon together with some cotton kitchen twine, and you have a perfect medallion of boneless, skinless salmon.
After that, you can grill, pan-sear or fry however you like. Today I felt like simply enhancing the lusciousness of the salmon, so I pan-seared it for about 3 minutes on one side, then turned and finished in the oven for another 6 minutes. I served it with some mushroom barley risotto and a beurre blanc sauce. I like the beurre blanc sauce with the fish, because even though it is a butter based sauce, the acidity of the sauce cuts the richness of the salmon (a tablespoon of sauce is plenty LOL). I am always rendered speechless by the first bite :-)
Here is the recipe - I didn't add the parsley, simply for aesthetic reasons.