King salmon, also known as Chinook salmon, are prized for their size, deep orange-red meat, and rich flavor Learn how to master filleting fresh king salmon with this detailed tutorial for clean, elegant fillets
What You’ll Need
Before getting started, make sure you have the following:
- A whole, fresh king salmon
- A long sharp fillet knife
- A cutting board
- Paper towels
- Storage containers (if saving the fillets)
Optional items that come in handy
- Fish gripper or gloves for holding the fish
- Bone tweezers for pinbones
- Ruler to check fillet thickness
Step-by-Step Filleting Process
Follow these steps for removing beautiful fillets from a king salmon:
1. Clean the Fish
Rinse the salmon under cold running water. Pat it dry inside and out with paper towels. This prevents cross contamination and allows you to handle the fish easier.
2. Prepare the Workspace
Set the salmon on a clean cutting board. To keep it in place, cover it with a damp paper towel. Have your sharp fillet knife ready.
3. Slice Behind the Gills
Make a shallow slice just behind the gills along the belly from head to tail. This will make the initial belly cut easier.
4. Cut Along the Belly
Position your knife just under the gills and slice downward following the belly midline, until you reach the tail.
5. Cut Through the Ribs
At the tail end, turn the blade sideways and cut behind the ribs to free the fillet. Angle the blade and run it along the backbone from tail to head.
6. Detach the Fillet
Lift and detach the fillet off the backbone in one piece. Use long strokes and your fillet knife flat to the bones.
7. Cut the Pinbones
Trim away the belly fat and use tweezers to remove the small pinbones for a smooth fillet.
8. Remove the Skin
Place fillet skin-side down. Starting at the tail, slice between skin and meat to remove skin in one piece (optional).
9. Repeat on Other Side
Flip the fish over and repeat steps 3-8 to remove the second fillet. Rinse fillets and pat dry.
Fillet Portioning
Once you have the two boneless fillets, you can portion them into individual servings:
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For medallions: Slice the fillet crosswise into 2-3 oz rounds.
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For steaks: Cut down the center lengthwise, then crosswise into portions.
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For skewers: Cut 1-inch cubes of salmon meat.
Storage Tips
Raw king salmon fillets only last 1-2 days in the fridge. For longer shelf life:
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Place fillets in a container between sheets of parchment.
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Cover fresh fillets with plastic wrap directly on the surface.
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Freeze fillets up to 3 months at 0°F or below.
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Thaw frozen fillets overnight in the refrigerator before cooking.
Common Fillet Mistakes
Avoid these common filleting mistakes:
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Using a dull knife that tears the flesh
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Failing to cut behind the thin belly ribs
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Forcing the knife through bones instead of around them
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Leaving lots of flesh on the backbone
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Rushing the process and damaging the fillets
With some practice, you’ll be able to produce beautiful fillets ready for your favorite king salmon recipes. The fresh, silky texture of home-filleted salmon makes all the difference on the plate.
Cooking Your King Salmon Fillets
King salmon fillets lend well to almost any cooking method. Here are a few favorites:
Grilled King Salmon
Drizzle fillets with oil and season with salt, pepper, garlic powder, and red pepper flakes. Grill 4-5 minutes per side. Brush with lemon-herb butter.
Baked Salmon Medallions
Coat 4-6 oz medallions with breadcrumbs, Parmesan, paprika, salt, and pepper. Bake at 400°F for 12-15 minutes until flaky.
Miso Glazed Salmon
Marinate fillets in a blend of miso paste, mirin, sake, and brown sugar. Broil 4-5 minutes per side for caramelization.
Blackened Salmon
Coat fillets with a Cajun blackened seasoning blend. Sear in a hot cast iron skillet with butter. Finish in the oven.
Lemon-Dill Salmon
Simmer fillets in broth or wine with lemon slices and dill. Spoon juices over salmon before serving.
Cedar Plank Salmon
Place fillet on a soaked cedar plank. Top with sliced lemon and rosemary. Grill 25-30 minutes for smoky flavor.
Next Level: How to Smoke King Salmon at Home
Looking to prepare gourmet smoked salmon with your fresh fillets? Here’s a quick overview:
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Pat fillets dry and lightly salt. Refrigerate 30-60 minutes.
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Rinse, pat dry, and lightly coat with brown sugar and spices.
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Smoke at 180-200°F for 2-4 hours until deep orange-red.
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Cool and slice thinly across the grain to serve.
Smoked king salmon makes for incredible bagels, salads, pasta, and appetizers. Get creative with your own custom brines and rubs.
Master these filleting techniques and you’ll unlock the full potential of delicious king salmon! Feel free to reference back to this guide anytime you need a refresher. Let us know if you have any other salmon filleting tips in the comments!
Step-by-Step Guide to Clean and Fillet King Salmon
- First, rinse the salmon under cold water to get rid of any dirt or slime that might be on the skin.
- Cut the salmon just behind the gills with a sharp knife. Place the fish on a clean, flat surface. Follow the fish’s natural curve as you cut down toward the spine.
- Continue cutting until you reach the backbone. Then, turn the knife around and cut toward the tail along the backbone.
- After cutting the fish down to the tail, turn the knife around and cut back up to the head.
- To gently separate the meat from the bones, work your way from the head to the tail with your fingers.
- After taking off the fillet, use pliers to get rid of any bones that are left.
- To get rid of the second fillet, do the same thing on the other side of the fish.
- Take off the skin from the fillets with a sharp knife. Starting at the tail end, put the knife between the meat and the skin with the blade slightly raised.
- As you work your way to the head, hold the skin firmly in one hand and saw the knife back and forth slowly with the other.
- Repeat the process on the other fillet.
How to Clean and Fillet King Salmon
If you love to cook fish, learning how to clean and fillet a king salmon is a must. People who like seafood often choose this rich and flavorful fish, but many don’t cook it at home because they don’t know how to clean and fillet it properly. In a few easy steps, I’ll show you how to clean and fillet king salmon like a pro.
How to Fillet a 20lb. King Salmon…Quick and Efficient!
FAQ
What is the difference between salmon and king salmon?
How do you cook a king salmon fillet?
Preparing the King Salmon: To prepare your king salmon, start by rinsing the fillets under cold water and patting them dry with paper towels. Remove any pin bones using tweezers or fish pliers, ensuring a smooth dining experience. Season the fillets with salt, pepper, and your favorite herbs or spices.
Is smoked salmon safe for kidneys?
Smoked salmon is safe for the kidneys, as long as it does not exceed the renal load, that is, the amount of recommended daily protein.
How do you fillet a salmon?
Use a very sharp knife. The sharpness of your knife is of utmost importance when filleting a fish. Neatly separating bones from flesh—without nicking any internal organs in the process that could spoil the meat—is a difficult chore with a dull knife. Here’s a step-by-step guide for filleting a salmon: Rinse and check for any remaining scales.
What can you do with salmon fillets?
You can use these salmon fillets in a range of salmon recipes, and they are suitable for many different cooking methods, like grilling, poaching, slow roasting, and searing. You can also cut whole salmon fillets into individual portions, wrapped in parchment paper, and frozen for easy weeknight meals.