How to Fillet Sockeye Salmon Like a Pro

One of the most well-known types of salmon is the sockeye, which is also called the red salmon. Sockeye salmon are native to the northern Pacific Ocean and are loved for their deep red flesh and rich, buttery taste.

While you can buy pre-filleted sockeye salmon at many grocery stores filleting the fish yourself allows you to get thicker steak-like cuts that are perfect for pan searing or grilling. With a sharp fillet knife and a little practice, filleting sockeye salmon is easy to learn.

This guide has a lot of information and will show you how to fillet sockeye salmon step by step. I’ll cover:

• Sockeye salmon anatomy
• Choosing the right fillet knife
• Preparing the salmon for filleting
• Removing the fillets
• Trimming and portioning the fillets
• Using the salmon bones, head, and skin

By the end of this guide, you’ll be an expert at filleting your own wild-caught sockeye salmon!

Anatomy of a Sockeye Salmon

Before filleting a sockeye salmon, it helps to understand the basic anatomy Here are the main parts to know

• Head – The head makes up the front third of the fish. The gills, eyes, and mouth are located here.

• Body – The body is the thickest, meatiest part of the salmon. This is where the fillets will be removed from.

• Belly – The belly is the underside of the fish and contains smaller amounts of meat.

• Dorsal fin – The dorsal fin is the fin located on the back of the salmon.

• Tail – The tail is the narrow, tapered end of the salmon.

• Skin – Sockeye salmon have loosely attached skin that helps protect the delicate flesh.

• Pin bones – Long, thin bones that run parallel down the center of the fillets. These need to be removed after filleting.

• Ribs – Sockeye salmon have a rib cage with ribs that extend from the backbone.

• Backbone – The backbone runs down the center of the fish. Fillets are cut on either side.

Choosing the Right Fillet Knife

A good fillet knife is sharp and flexible, allowing you to easily maneuver it during filleting. The best knives for filleting sockeye salmon have:

• 6 to 9 inch blade – Long enough to span the length of a salmon fillet.

• Narrow blade – Usually around 2 inches wide or less. A narrow blade provides control.

• Flexibility – The blade should flex to glide along the fish’s backbone.

• Razor sharp edge – Needs to effortlessly slice through salmon flesh and skin.

High carbon stainless steel blades provide strength and corrosion resistance. While you can use an electric knife, I prefer using a simple handheld fillet knife. Top options include the Rada Cutlery Fillet Knife and Rapala Soft Grip Fillet Knife.

Prepping the Salmon for Filleting

Proper prep before filleting will make the process easier and safer:

• Clean the salmon – Rinse the salmon under cold running water. Pat dry with paper towels.

• Inspect for bones – Check for any remaining pin bones or ribs protruding from the flesh. Pull them out with pliers.

• Chill thoroughly – Salmon needs to be chilled for easier slicing. Place in the fridge for 2-3 hours until completely cold.

• Place on a cutting board – Put the salmon on a clean cutting board. Place a wet paper towel under the board to hold it in place.

• Position salmon correctly – The salmon should lay belly down, with the head facing your non-dominant hand.

Removing the Fillets

Now it’s time for the fun part – removing the beautiful fillets! Follow these steps:

1. Make the first cut – Position the knife tip close to the tail. Make a shallow slice along the backbone from tail to head.

2. Cut along the backbone – Keeping the blade flat and gently flexible, slowly slice along the entire length of the backbone. Apply light downward pressure.

3. Detach the fillet – Once you reach the head, carefully detach the fillet from the ribs and bottom belly.

4. Trim the fillet – Trim any remaining ribs or excess belly fat from the fillet.

5. Remove the skin – Use the knife to slice between the skin and flesh. Remove and discard the skin.

6. Repeat on the other side – Flip the salmon over and repeat steps to remove the second fillet.

Trimming and Portioning the Fillets

The fillets will likely have some lingering bones and uneven edges that need trimming:

• Trim the edges – Cut away any dark meat or uneven edges for a nice shape.

• Check for pin bones – Run your fingers along the flesh to feel for pin bones. Use pliers to remove them.

• Remove bloodline – The red bloodline running down the center can be removed for aesthetic reasons.

• Portion the fillets – Cut the fillets into 4-6 ounce portions. Leave whole for pan searing or grilling.

Get the Most Out of the Rest

Don’t let the leftover salmon parts go to waste! Here are some great uses:

• Salmon bones – Simmer the bones, head, and fins to make a nutritious bone broth.

• Salmon skin – Crisp the skin under the broiler or in a pan to make delicious salmon skin chips.

• Salmon belly – The fatty belly can be smoked or cured for salmon bacon.

• Salmon carcass – Stuff the carnassed with aromatics and roast for an impressive entrée.

So there you have it! With the right tools and techniques, filleting your own wild sockeye salmon is simple. Use the fresh fillets to make incredible dishes like cedar plank salmon, salmon burgers, salmon tacos, and more. Filleting your own salmon provides delicious, healthy meat that you can feel great serving to family and friends.

Here is a quick recap of the filleting steps:

1. Prep the salmon
2. Make the first cut
3. Cut along the backbone
4. Detach the fillet
5. Trim the fillet
6. Remove the skin
7. Repeat on the other side
8. Trim and portion the fillets
9. Use the leftovers