The Step-By-Step Guide to Cutting Smoked Salmon Like a Pro

Smoked salmon is a fancy and tasty food that can make any meal or snack better. There are a lot of great ways to eat smoked salmon, like on plate, in eggs benedict with ribbons of thinly sliced salmon, or on smoked salmon bagels. But the right way to cut smoked salmon is important for getting perfectly thin, even slices that look like they came from a restaurant.

In this article, I’ll walk you through the easy step-by-step process for how to perfectly slice smoked salmon. You’ll learn the right techniques tools, and tips that the pros use to end up with the most elegant smoked salmon slices every time.

Why Learn Proper Slicing Techniques?

You may be wondering – why go through the effort of learning special cutting methods just for smoked salmon? Can’t you just slice it like any other ingredient? While you can technically use a chef’s knife to cut slices in any direction this can often lead to ragged uneven pieces that tear easily.

The delicate texture of smoked salmon differs from raw salmon. For the most beautiful results, make sure you slice the smoked salmon the right way, taking into account its smooth, silky texture. Smoked salmon also tends to flake apart easier than sturdier raw salmon fillets. If you follow the right steps, you can make slices that stay together in pretty, thin sheets. These are great for salads, appetizer platters, sandwiches, and more.

Step 1: Set the Angle

The first thing you need to do to slice smoked salmon is make sure you cut the fillet at the right angle. Here are the details on getting it right:

• Cut in the tail direction – Position the fillet so the thinner “tail” end is facing your cutting board. You’ll make your cuts starting from this end.

• Cut at a 45 degree angle – Turn the fillet at roughly a 45 degree angle relative to the cutting board before you start slicing. This positions the smoked salmon to slice cleanly along the natural grain.

• Keep the angle consistent – Each new slice should maintain the same approximate 45 degree angle. Keeping the angle consistent ensures your slices will be uniform.

Cutting against the grain of smoked salmon causes it to flake apart. But holding the fillet at a 45 degree angle allows you to slice neatly along the natural muscle lines for cohesive slices. Starting from the tail end also offers more control.

Step 2: Remove Any Belly

Many smoked salmon fillets have a thin, translucent looking section of belly meat along the bottom edge. The belly has a different texture from the rest of the fillet. Removing it makes for more attractive slicing.

• Locate the belly – Turn the fillet over and look at the underside. You’ll see a thin membrane-like strip if belly is present.

• Slice belly portion off – Holding your knife at the 45 degree angle, neatly slice off the belly portion and discard it.

With the belly removed, you have an evenly thick and textured piece of salmon ready for slicing. Leaving the belly on can lead to ragged cuts or small pieces breaking off.

Step 3: Start Slicing Your Smoked Salmon

You’re ready to start cutting perfect slices. Follow these tips as you make your way from the tail to the head end:

• Use a sharp, non-serrated knife – A razor-sharp knife makes clean, thin cuts without tearing. Non-serrated edges perform best.

• Slice in one smooth motion – Use one confident, smooth stroke as you slice to get an even cut each time. Sawing or hesitating creates ragged edges.

• Cut thin, uniform slices – Try for slices around 1/8 inch thick. Thinner slices have an elegant appearance for plating.

• Overlap slices – Let slices fall slightly over each other for easier serving.

• Serve sliced side up – The sliced side typically looks prettier than the skin side.

With a sharp knife, gentle touch, and proper angle, your slices will be thin and elegant every time. Arrange the slices artfully on a platter with capers, lemon wedges, crackers, and other accompaniments.

Tools and Knife Options

Having the right tools helps get perfect smoked salmon slices:

• Sharp knife – A regular chef’s knife or slicing knife work well. Look for very sharp blades.

• Non-serrated knife – Serrated knives tend to tear smoked salmon. Non-serrated blades make the cleanest cuts.

• Narrow blade – Thinner knife blades 4-6 inches long help with precision.

• Cutting board – Wood, plastic, or bamboo boards all work. Avoid glass.

• Kitchen shears (optional) – Shears let you trim belly portions and skin easily.

Investing in a high-quality knife ensures you always have a razor-sharp edge ready for tasks like slicing smoked salmon. Honing steels or knife sharpeners help maintain edges between sharpening.

Choosing Your Smoked Salmon

Not all smoked salmon is equal when it comes to ease of slicing and quality. Here are tips for picking the best variety:

• Look for “sliced” cuts – Many brands sell presliced smoked salmon which takes the work out of slicing yourself.

• Seeking sushi-grade salmon – This grade of fish has more firm, cohesive flesh for clean slicing.

• Buy thicker fillets – Thinner pieces under 1/4 inch thick tend to shred more easily. Look for 3/4 inch thick fillets or more.

• Avoid chops – Smoked salmon “chops” have an oval shape that doesn’t slice well. Stick to regular rectangular fillets.

Top smoked salmon brands like Acme, Ducktrap River, Russ & Daughters, and King Oscar offer excellent sliced preparations. Reading reviews can help you find brands that typically yield the most sliceable fillets.

Storing Leftover Smoked Salmon

Like any perishable food, smoked salmon needs proper storage after opening to maximize its shelf life and quality. Here are some storage tips:

• Keep refrigerated – Store any leftover smoked salmon in the fridge within 2 hours. Discard if left at room temperature longer.

• Use airtight containers – Cover leftovers tightly in plastic wrap, bags, or airtight containers. Limit air exposure.

• Use within 3-4 days – Smoked salmon will last around 3-4 days in the fridge. Discard if you see any slimy texture or unpleasant odors.

• Freeze for longer storage – Leftovers can be frozen for 2-3 months. Use freezer bags or airtight containers.

With proper refrigeration, you can enjoy leftover smoked salmon for several days. The frozen storage life gives you plenty of time to use remnants in other recipes.

Simple Serving Ideas for Smoked Salmon

Once you have beautiful slices, it’s time to arrange them in fun and creative ways to enjoy. Here are some quick and easy serving ideas:

• Smoked salmon platter – Arrange slices on a platter with lemon wedges, capers, red onion, cream cheese, and crackers.

• Smoked salmon dip – Whip cream cheese with lemon, dill, and capers. Fold in sliced salmon and serve with crackers or veggies.

• Smoked salmon wraps – Spread cream cheese inside tortillas or lettuce leaves. Top with salmon and wrap up.

• Smoked salmon eggs benedict – Top poached eggs and English muffins with smoked salmon, hollandaise, and fresh dill.

• Smoked salmon Caesar salad – Flake sliced salmon over a classic Caesar salad for added richness.

With your slicing skills mastered, you can add elegant smoked salmon flavor to breakfast, lunch, dinner, and appetizers. Learning how the pros cut smoked salmon helps you highlight its luxurious texture and create beautiful presentations. Next time you buy smoked salmon, impress guests with your perfect slices using these easy techniques.