How to Fillet a Salmon Perfectly Every Time

Salmon is one of the most popular and delicious fish to eat. Learning how to properly fillet a salmon is a great skill that will save you money at the grocery store. With a sharp fillet knife, a cutting board, and a few simple techniques, you’ll be able to get beautiful, boneless salmon fillets ready for cooking.

Why Should You Fillet Your Own Salmon?

Filleting salmon yourself has many advantages

• Saves Money – Filleting your own is way cheaper than buying packaged fillets

• You can cut the fillets to the exact size and thickness you want.

• Remove Pinbones – Take the time to carefully remove all small bones.

• Use the Scraps: Make stock or salmon burgers from the salmon carcass and any other parts that are left over.

• Learn a Useful Skill – Filleting fish is a handy kitchen skill that impresses family and friends.

Tips for Buying Salmon for Filleting

When you buy a whole salmon to cut into fillets, remember these things:

• Buy Fresh – Make sure your salmon doesn’t smell fishy or have dull looking flesh.

• Know the Species – King, sockeye, and coho are great for filleting. Chum has softer flesh that’s more difficult to work with.

• Estimate Fillets – Figure around 30-40% fillet yield from a whole salmon. A 4 lb salmon will give you about 1.5 lbs of fillets.

• Get Fresher Fillet – Buy a whole fish and fillet it yourself instead of using pre-cut fillets which may be older.

Step-By-Step Guide to Filleting a Salmon

With a sharp fillet knife, cutting board, and a little elbow grease, you can produce beautiful salmon fillets:

Prep the Fish

• Clean the salmon cavity and rinse well. Pat dry with paper towels.

• Place salmon on cutting board. Identify the collar, head, dorsal fin, belly flap, and tail.

• Make shallow slice along the dorsal fin to expose the spine and ribs.

Cut the First Side Fillet

• Start behind the collar. Make cut down to the spine.

• Cut along the spine towards the tail, keeping knife blade flush to the bones.

• Detach the fillet when you reach the tail and transfer it to a plate.

Cut the Second Side Fillet

• Flip salmon over and repeat process on the other side.

• Try to cut evenly sized matching fillets.

Remove Pinbones and Skin

• Lay fillets skin side down. Run your fingers along to feel pinbones.

• Use needle nose pliers to grab and pull out each pinbone.

• (Optional) Cut a small hole behind the collar. Insert knife under the skin and slice towards the tail to remove skin.

Clean Up the Carcass

• Slice off the salmon cheeks for cooking.

• Cut off any usable scraps of meat left on the body.

• Use the carcass and trimmings to make stock or salmon burgers.

And you’re done! Rinse the fillets, pat them dry, and they’re ready to cook as desired.

4 Tips for Mastering the Fillet Technique

Filleting salmon takes some practice to master. These tips will have you filleting fish like a pro:

Start behind the gills – Make your first cut behind the gills and collar area. Don’t start up by the head or you’ll lose a lot of good meat.

Keep your knife flush – As you slice down the spine, keep the knife blade flush right against the ribs. This helps the fillet release in one whole piece.

Glide with the knife – Use a smooth gliding motion as you cut. Don’t saw back and forth or you’ll tear the flesh. Let the sharp knife do the work.

Sharpen often – A razor sharp knife makes filleting way easier. Stop to re-sharpen your knife as soon as it starts to get dull.

Fillet Knife Options

Having a good fillet knife is key for clean, easy salmon filleting. Here are some top fillet knife options:

• Rapala Fish N Fillet – Classic narrow flexible blade perfect for salmon.

• Mercer Culinary Millenia Fillet – Razor sharp Japanese steel under $50.

• Victorinox Fibrox Pro Flex – Superior blade with textured handle for slipping.

• Morakniv Fishing Comfort Fillet – Versatile high-carbon Swedish steel blade.

• American Angler Electric Fillet – Battery powered knife with automatic reciprocating blade.

What to Do With the Leftover Carcass

Don’t let the salmon carcass go to waste after filleting! Here are some great ways to use up those leftovers:

• Make homemade salmon stock by simmering the carcass with veggies and herbs. Use this stock for chowders, risottos, and poaching delicate fish.

• Blend up the carcass into a rich salmon puree to use for dips, spreads, pasta sauce, or rillettes.

• Pick any remaining shreds of meat off the bones and make salmon salad, salmon burgers, or salmon hash.

• Smoke the carcass as-is then flake off the meat to make an easy smoked salmon spread.

• Compost the bones and fins to add beneficial nutrients back into your garden soil.

Frequently Asked Questions About Filleting Salmon

Here are answers to some common questions about filleting your own salmon:

Should you scale the salmon before filleting?

Scales are typically removed before the salmon is sold. If your salmon is not scaled, do this first before filleting.

Can I freeze salmon fillets after cutting them?

Yes, wrap freshly cut fillets tightly in plastic wrap and freeze up to 3 months. Thaw in fridge before using.

Should I remove the belly fat?

The belly flap contains a lot of rich fat. You can leave this on or trim off some of the excess before cooking if desired.

How can I tell when the fillet is completely cut off?

When the fillet pulls away from the ribs cleanly all the way to the tail, it’s ready to remove.

What’s the best way to store leftover fillets?

Place fillets in an airtight container or resealable plastic bag. Store in the coldest part of the fridge and use within 2 days.

Learning how to properly fillet a salmon opens up new culinary possibilities and savings. Follow these simple steps for beautiful salmon fillets ready to cook up any way you like. Filleting your own fish is deeply satisfying and results in the freshest seafood.