How to Cut Salmon into Perfect Cubes for Any Recipe

Salmon is a versatile and healthy fish that adapts well to being cut into cubes. Cubed salmon pieces offer convenience for kebabs, stir fries, salads, and more. With a few simple tools and techniques, you can easily cube salmon fillets for even cooking and attractive presentation.

You will learn how to cube salmon like a pro in this guide. I’ll talk about how to pick the right salmon, prepare the fillets, cut them into uniform cubes, skewer and cook them, and store any extra cubes. If you know how to do these things, you can cut fresh salmon fillets into cubes that fit any recipe.

Benefits of Cubing Salmon

Why cut salmon into cubes when you can cook fillets whole? Here are some benefits:

• Portion control – Cubing let’s you divide fillets into servings of your desired size. This helps reduce waste.

• Even cooking – Cubes cook faster and more evenly than whole fillets. The increased surface area browns better.

• Versatility – Cubes work for kabobs, stir fries, bowls, salads, and more You control the shape

• Fun presentations – Cubes look more exciting than plain fillets. They’re great for appetizers.

• Stretching expensive salmon – Buying whole fillets and cubing them yourself costs less than pre-cubed salmon.

With cubes, it’s easy to cook just what you need and add salmon to a wide range of dishes beyond basic fillet meals.

Tips for Choosing Salmon for Cubing

You’ll get the best results cubing salmon if you start with high-quality fillets:

• Look for wild-caught salmon – Farm-raised salmon is less firm and may fall apart when cut.

• Choose thicker fillets – Thinner tails and ends shred more easily. Opt for fillets around 1-1 1/2 inches thick.

• Get skin-on or skinless fillets – Both work fine. Skin helps hold cubes together.

• Pick sustainably fished salmon – Look for MSC, BAP, or ASC certified options whenever possible.

• Inspect freshness – Make sure fillets look moist and shiny with no dull or dry areas.

Wild sockeye, coho, and king salmon offer great texture and flavor for cubing. Reading reviews can help identify salmon brands that cube well.

Step 1 – Prep the Salmon Fillets

Before cubing, you need to get your fillets ready with these steps:

• Rinse fillets under cold water and pat dry with paper towels.
• Use a knife to trim off any thin tail sections that may fall apart when cut.
• Leave skin on or use a flexible knife to remove skin. The cubes will hold together either way.
• Cut the fillet into evenly sized portions about 4 inches long if working with larger fillets. This makes cubing easier.

Prepping the salmon gives you neat pieces ready for cutting perfect cubes.

Step 2 – Cut Salmon Into Cubes

Now you’re ready to start cubing your salmon pieces. Follow these tips:

• Place fillets on a cutting board skin-side down if skin is still on.
• Use a sharp chef’s knife or Santoku knife to make your cuts.
• Cut slices vertically down the fillet about 3/4 to 1 inch wide.
• Make horizontal cuts across the slices to create even cubes.
• Make all cuts in straight lines for uniform cube sizes.
• Keep cubes around 3/4 to 1 1/2 inches big for ideal browning and cooking.

Repeat with the remaining fillets until you have the desired amount of cubed salmon. Uniform cubes cook the most evenly.

Advanced Cubing Techniques

With practice, you can master some more advanced cubing techniques:

• Cut cubes on a bias – Angle knife about 45 degrees for diamond-shaped cubes.

• Vary cube sizes – Mix bigger cubes for skewers with smaller cubes for stir fries.

• Get creative with shapes – Cut sticks, chunks, or small bites for different looks.

• Make perfectly square cubes – Use a ruler for super precise cuts.

Don’t be afraid to experiment with different cube sizes and shapes for your recipes.

Step 3 – Skewer the Salmon Cubes (Optional)

If making salmon kebabs or kabobs, thread the cubes onto skewers before cooking. Follow these tips:

• Use metal skewers – Wood absorbs marinades and can burn. Metal skewers conduct heat better.

• Soak bamboo skewers – If using wood, soak 10-30 minutes to prevent burning.

• Thread cubes tightly – Pack salmon tightly on skewers without overcrowding.

• Use two skewers – Insert two parallel skewers through each cube to prevent spinning.

• Alternate ingredients – Combine salmon with veggies, fruit like pineapple, etc.

Skewering the cubes helps them hold together on the grill or under the broiler. The second skewer prevents frustrating rotation.

Cooking Your Salmon Cubes

Salmon cubes can be cooked many ways. Some top cooking methods include:

• Grilling – Gets great char. Cook 4-6 minutes per side based on thickness.

• Broiling – Browns the cubes nicely under high heat. Takes 6-8 minutes.

• Pan searing – Use a hot skillet with oil. Cook about 2 minutes per side.

• Baking – Arrange on a baking sheet. Bake at 400F for 10-12 minutes.

• Stir frying – Toss quickly in a hot skillet or wok. Cook 1-2 minutes.

Cook just until opaque in the center for tender, flaky cubes. Don’t overcook.

Storing Leftover Salmon Cubes

Like with salmon fillets, proper storage is key for enjoying leftover cubed salmon. Follow these guidelines:

• Store cooked salmon cubes in an airtight container in the fridge.

• Use leftover cooked cubes within 3-4 days for best quality.

• Freeze cooked cubes in a freezer bag or sealed container for 2-3 months.

• Place raw cubed salmon in an airtight container. Use within 2 days.

With proper refrigeration and freezing, you can get multiple meals from one batch of cubed salmon.

Simple Recipe Ideas Using Salmon Cubes

Ready to put your salmon cubing skills to work? Here are just a few recipe ideas:

• Salmon poke bowl – Toss cubes with rice, veggies, avocado, and poke sauce.

• Salmon salad – Mix cold cubed salmon with greens, tomatoes, olives, and vinaigrette.

• Salmon coconut curry – Simmer cubes in Thai red or green curry with coconut milk.

• Teriyaki salmon – Toss hot cooked cubes with teriyaki sauce. Serve over rice.

• Salmon tacos – Top corn tortillas with cubed salmon, cabbage, avocado, and cilantro.

With perfectly cut uniform salmon cubes, you can take your recipes to the next level. Homemade cubes also cost a fraction of pre-cut salmon. Sharpen your knives and practice your cube cutting skills to enjoy tender, flaky salmon any night of the week.