A Step-by-Step Guide to Filleting Coho Salmon

Coho salmon, also known as silver salmon, are prized for their bright orange flesh and rich, full flavor. Learning how to properly fillet a coho salmon helps you get the most meat from this tasty fish. This comprehensive guide covers everything from initial prep steps to cutting perfect uniform fillets. Follow these tips and techniques for clean, boneless salmon fillets ready to cook up any way you like.

Benefits of Filleting Your Own Coho Salmon

Filleting coho salmon at home offers many benefits:

• Saves money compared to buying pre-cut fillets
• Total control over fillet thickness
• Less wasted meat left on bones/skin
• Fresher flavor filleting yourself
• Learn a useful life skill
• Fun to do together as a family
• Easier to remove pin bones yourself
• More options like salmon burgers from trimmings

With some practice, you can become proficient at filleting salmon in just a few minutes It’s a satisfying hands-on skill to add to your cooking repertoire.

What You’ll Need to Get Started

Filleting salmon requires only a few essential tools

• Sharp fillet knife or boning knife – 8″ blade ideal
• Cutting board large enough to hold fish
• Fish scaler (optional)
• Needle nose pliers for pin bone removal (optional)
• Plastic gloves (optional)

Look for knives designed specifically for filleting fish. The thin, flexible blade allows precise control while cutting against bones.

A sturdy wooden or hard plastic cutting board prevents slipping while filleting. Cover with paper towels for easy cleanup.

Prepping the Coho Salmon for Filleting

Proper prep makes filleting easier and gives better results:

• Hold the fish upside down and use a scaler to make light downward strokes. Rinse well.

• Remove guts/gills by slicing belly open and pulling out innards. Discard. Rinse cavity.

• Slice off dorsal fin using kitchen shears. Makes filleting easier.

• Remove pectoral fins by slicing fin where it attaches to body.

• Rinse thoroughly and pat the fish dry. Keep cool until ready to fillet.

How to Fillet a Coho Salmon in 6 Steps

Follow these steps to get two skin-on fillets from a whole coho salmon:

Step 1: Position Fish for Filleting

• Place salmon on cutting board belly side down.

• Position head facing your non-dominant hand.

• Use paper towels to keep fish in place while filleting.

Step 2: Make First Cut Behind Head

• Make an incision behind the head until you hit bone.

• Cut down to backbone but do not cut through it.

• Angle knife about 45 degrees and pull towards head.

Step 3: Cut Along Backbone

• Turn knife flat and begin slicing along the backbone.

• Apply firm pressure to keep long strokes right against bone.

• Cut all the way to the tail following backbone.

Step 4: Separate Fillet From Bone

• Lift and peel fillet away from rib bones and spine.

• Trim red flesh away from bones/skin as you work towards tail.

• Gently ease knife under bones if fillet sticks.

Step 5: Finish Cutting Fillet off Tail

• Flip fish over, still attached at tail. Make cut against tail bones.

• Hold loose tail flesh and slice under to free fillet completely.

• Inspect fillet and trim any remaining bones/skin if desired.

Step 6: Repeat Steps on Other Side

• Flip salmon over and repeat process on opposite side.

• Try to cut fillets evenly for consistency in cooking.

• Rinse fillets and pat dry. Chill until ready to use.

Tips for Trimming Fillets After Cutting

Practice these techniques to clean up fillets before cooking:

• Trim thin flaky belly flaps off evenly. Great for salmon patties!

• Scrape down ribs to remove bloodline if desired.

• Carefully trim skin or make crisscross slices if leaving it on.

• Use pliers to pull tiny pin bones out one by one.

• Square off ragged edges for uniform fillet shape.

• Remove any dark flesh for best presentation.

Getting the Most Meat When Filleting

Use these tips to maximize the usable salmon meat:

• Keep knife tight to bones while filleting to avoid wasting flesh.

• Cut thicker fillets than store-bought for more dinner portions.

• Reduce belly flap thinning by keeping knife strokes flat.

• Salvage meat from body frame and tails to make patties or salmon salad.

• Use carcass and trimmings to make stock or salmon chowder.

Storing Salmon Fillets After Cutting

Proper storage keeps fresh fillets safe to eat:

• Place fillets in a single layer on a rimmed pan or plate.

• Chill fillets in ice water bath for 15 minutes before refrigerating.

• Drain off ice water and pat fillets dry before covering.

• Wrap tightly in plastic wrap or place in airtight containers.

• Use fresh salmon within 2 days or freeze up to 3 months.

• Frozen fillets keep best wrapped individually then bagged together.

Cooking Your Fresh Salmon Fillets

Coho salmon fillets are delicious prepared many ways:

• Pan fry skin-on in olive oil 4-5 minutes per side.

• Grill over medium high heat basted with teriyaki sauce.

• Roast at 400°F for 15-20 minutes topped with herbs and lemon.

• Smoke low and slow on a cedar plank for rich flavor.

• Poach gently in broth or white wine until opaque throughout.

• Bake en papillote wrapped in parchment with veggies and white wine.

Next Level: Master Butterflying Salmon Fillets

Butterflying coho fillets is an advanced technique that removes the skin and pinbones entirely:

• Fillet salmon normally but leave skin on initially.

• Make vertical cuts every 2 inches through skin side.

• Peel skin and attached pinbones off in a single sheet.

• Cut diagonally across fillet width-wise to yield medallions.

Butterflied salmon cooks fast and looks impressive with all meat exposed!

Enjoy Your Catch After a Job Well Done

Learning to fillet coho salmon does take some practice but is a worthwhile skill that lets you take your fish from stream to plate. Before long, you’ll have mastered the process from start to finish.

Savor the sweet, rich meat of fresh coho salmon fillets in your favorite recipes. The satisfaction of doing it yourself makes homemade salmon taste even better. So grab a sharp fillet knife and cutting board and get ready to reap the rewards of your catch.