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How to Fillet a Salmon
When it comes to preparing fresh salmon, few techniques are quite as satisfying as filleting. Follow these steps to make filleted salmon with minimal waste and maximum flavor.
Step 1: Prep Your Fish
Start by placing the salmon on a clean cutting board, skin-side down. Make sure the edges of the salmon are lined up for a clean cut. Score the flesh of the fish in the middle of the ridges with a sharp knife. This will help you fillet the salmon more easily once you get started.
Step 2: Begin Preparing the Fillets
Using a sharp knife, begin at the side of the fish by the head, and cut along the ridges. Cut along the shoulders and ribs until you reach the end of the fish.
Step 3: Flip the Fish Over
Flip the fish over and complete the same steps, cutting down and along the ridges on both sides. Make sure your knife follows the path of these ridges so you won’t run into the bones.
Step 4: Finishing the Fillets
Once your first two fillets are cut, you’ll be left with the spine and tail. Cut along the spine and around the tail to separate the two fillets. To finish, cut away any cartilage sections and edges from the fillets until you are left with clean salmon.
Tips
- Whenever possible, use a sharp knife for the cleanest filleting.
- Shake away any scales from the fish before beginning.
- Move the blade of your knife away from any bones so that the knife cannot get stuck.
- Once you have the fillets removed from the fish, cover them in cold salted water to help tenderize the flesh.
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