Lightly seasoned Salmon Flakes are a great all-purpose topping or filling. It‘s so delicious and easy to make at home, too. Prepare a batch ahead of time and use it on steamed rice, pasta, gratin, tamagoyaki, and more!.
When comes to feeding my family, Ive learned that having some make-ahead dishes can be really helpful. But they can’t be merely about convenience: They need to be tasty and nutritious as well.
Today I’d like to share a great recipe for Salmon Flakes (鸭』レーク) that will help you stay strong and healthy by adding more Omega-3 to every meal.
Flaking salmon is a simple technique that opens up a world of possibilities when it comes to cooking with this nutritious and delicious fish. Whether you want to add salmon to rice, pasta, sandwiches or salads, learning how to flake it properly will ensure you end up with beautiful, appetizing pieces of fish that are a joy to eat
In this comprehensive guide, I’ll walk you through everything you need to know to flake salmon like a pro, including step-by-step instructions, tips and tricks, and answers to frequently asked questions. After reading this, you’ll be ready to flake salmon for any recipe!
Why Flake Salmon?
Flaking salmon has a number of advantages over cooking it in fillet form:
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Flakes incorporate more easily into other dishes like fried rice pasta or salad.
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The delicate flakes absorb flavors from sauces and seasonings better.
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When you flake a fillet, you get rid of any small bones or skin that might still be on it.
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Flaked salmon goes further than fillets when used as a topping or filling.
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Kids often find flaked salmon easier to eat than a whole fillet.
So if you’re looking to add healthy protein-rich salmon to meals in a conveniently versatile form flaking it is the way to go.
How to Choose Salmon for Flaking
Flaking works best with high-quality, fresh salmon fillets. When choosing salmon, look for:
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Bright, glistening color without any dull or murky patches.
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Firm, elastic flesh that springs back when pressed gently.
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Clean smell without any “fishy” or ammonia odors.
Thicker salmon fillets will be easier to flake than thin tails or ends. I recommend fillets that are at least 1 1⁄2 inches thick.
Skinless fillets are ideal since the skin can obstruct flaking. If your fillet has skin, remove it first with a sharp knife.
Any pinbones should also be removed prior to cooking. Run your fingers lightly over the flesh to detect them, then pull them out with tweezers or needle-nose pliers.
How to Cook Salmon for Flaking
Salmon can be cooked in several ways before flaking:
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Baking: The most hands-off option. Preheat oven to 400°F. Place fillet on a parchment-lined baking sheet and bake 10-15 minutes until opaque and flakes easily with a fork.
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Sautéing: Cooks faster with delicious browning. Heat oil in a skillet over medium-high heat. Cook fillets 4-5 minutes per side.
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Grilling: Adds wonderful smoky flavor. Oil the grill rack and cook fillets over direct medium heat for 5-6 minutes per side.
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Poaching: Very gentle cooking in liquid. Simmer fillets in broth, wine or water for 4-6 minutes until opaque.
Cook until the thickest part of the fillet reaches 145°F internally. Salmon is best flaked while still warm.
How to Flake Salmon Step-By-Step
Once your salmon is cooked through, it’s time to flake it. Follow these simple steps:
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Transfer cooked fillets to a sheet pan or cutting board. For easier flaking, you can remove the skin first if needed.
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Use a fork to gently break the salmon into medium flakes, working across the fillet. Apply light pressure and lift the fork straight up.
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For larger flakes, use your fingers to break apart bigger chunks.
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Check for any bones and discard any you find. This is easier to do once the fish is flaked.
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Add any seasoning and sauce ingredients you want at this point so the flakes absorb maximum flavor.
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Use the salmon flakes immediately, or refrigerate in an airtight container up to 4 days.
That’s all there is to it! With a fork and your fingers, you can quickly break down a salmon fillet into tender, bite-size flakes.
Flaking Salmon Like a Pro: Tips and Tricks
Follow these tips for professional-quality salmon flakes every time:
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Chill the flaked salmon before mixing into cold dishes like pasta salad. The heat can cause ingredients like lettuce to wilt.
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Add flaked salmon at the end when adding to hot foods like soup or fried rice. Quick heating preserves moisture.
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Fold rather than stir the flakes into dishes to keep the pieces intact.
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For an extra burst of flavor, flake smoked salmon. It infuses any recipe with delicious smoky notes.
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Refrigerate leftovers in an airtight container up to 4 days. Freeze up to 3 months for longer storage.
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When reheating flakes, use the microwave or gently warm in sauce to prevent drying out.
How Much Salmon to Buy for Flaking
Wondering how much salmon to purchase? Here are some guidelines:
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For 4 servings of flakes as a main dish, get 1 pound of fillets.
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For 2 servings of flakes as a topping or filling, opt for 1⁄2 pound of fillets.
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Figure about 1⁄4 pound of salmon flakes per person when used in salads, pasta, etc.
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Assume 50% yield from raw fillets to cooked flakes. A 1 lb. fillet yields about 8 oz of flakes.
Buying extra allows for wastage from skin/bones and gives you leftovers to use creatively in other dishes.
Frequently Asked Questions About Flaking Salmon
How small should I flake the salmon?
This depends on the recipe, but a rough guideline is flakes 1⁄2 to 1 inch in size. Adjust larger or smaller as desired.
Can I use frozen salmon?
Yes, thaw frozen fillets completely first. Frozen salmon may flake more easily.
Is it better to bake or pan-fry before flaking?
Baking gives a more even, gentle cook while frying adds delicious caramelization. Both work well.
Should I remove pinbones before or after cooking?
It’s easier to locate and remove small bones prior to cooking. Check again after flaking in case any get missed.
How long does flaked salmon last in the fridge?
Properly stored in an airtight container, flaked salmon keeps 3-4 days refrigerated.
Can I freeze leftover flaked salmon?
Absolutely! Flaked salmon freezes beautifully for up to 3 months. Thaw overnight in the fridge before using.
Amazing Recipes Using Flaked Salmon
Now that you know how to flake salmon perfectly, here are some delicious ways to enjoy it:
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Salmon fried rice – Flaky, savory and delicious salmon mixed into rice with veggies.
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Salmon salad sandwiches – Tender salmon flakes in creamy salad makes the ultimate sandwich filling.
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Salmon Cakes – Bind together salmon, herbs and spices then pan-fry into crisp, flavorful cakes.
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Salmon pasta – Toss flaky salmon with hot pasta, garlic, spinach and Parmesan.
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Salmon and cream cheese bagel – A classic combo that’s even better with homemade salmon flakes!
However you choose to use it, flaking your own salmon is easy, convenient and lets you control the quality. Next time you cook this amazing fish, try flaking some to enjoy throughout the week. Your recipes will never be the same!
What are Salmon Flakes?
Salmon Flakes are mildly seasoned shredded cooked salmon that can be used as a side dish for a lot of different dishes. In Japanese, we say Sha-ke Fu-ray-ku (鮭フレーク). For such a simple dish, the salmon flakes have a lot to offer. The most common way to use them is to sprinkle over rice, like Furikake rice seasonings. Salmon Flakes elevate simple steamed rice with extra nutrients and flavors.
A jar of Salmon Flakes looks just like this one. You can find it in a Japanese grocery store (see below).
The store-bought stuff looks good, but it has preservatives and ingredients we don’t know, so we’re going to make our own! The good news is it’s ridiculously easy to make! That’s enough about how to make Salmon Flakes. Let’s talk about some ways to use them in recipes.
How to Use the Salmon Flakes
