In a large container, dissolve ½ cup salt in 2 quarts cold water. Add salmon, cover and let brine for 30 minutes.

Transfer salmon to a paper towel-lined plate or sheet pan and pat dry with additional paper towels.

Working with one steak at a time, place salmon on a clean work surface, with belly flaps facing you. Locate white line at top of salmon steak. Using paring knife or deboning knife, cut along 1 side of white line, around spine, then along membrane inside belly flap. Repeat process on other side of white line.

Using kitchen scissors, cut out and discard spine and membrane near top of salmon steak.

Run your fingers along interior of steak where spine was removed; use kitchen tweezers to remove and discard any pin bones (they should slide out easily).

Carefully remove about 1 inch of skin from one belly flap. Then tuck and roll skinned belly flap into steak to create a round steak. Secure with one or two toothpicks. Repeat with remaining steaks.

Season both steaks lightly with salt and pepper. Spread cornstarch intoan even layer on a small plate. Press both sides of each salmon steak into cornstarch, brushing to remove excess.

In a large stainless steel sauté pan, heat oil over medium-high until shimmering. Place 2 salmon steaks in skillet and cook until first side is browned, about 3 minutes. Flip salmon and cook until second side is browned, 3 minutes. Continue to cook, flipping salmon every 2 minutes, until centers are still translucent when checked with tip of paring knife and register 125ºF degrees, 2–6 minutes longer.

Transfer salmon steaks to serving platter and repeat cooking with remaining 2 steaks. Remove toothpicks before serving as desired.