How to Slice Salmon Like a Pro

Salmon is one of the most popular and nutritious fish available Rich in protein and omega-3 fatty acids, salmon can be prepared in endless ways However, before you can cook salmon, you need to know how to properly slice it.

Slicing salmon can seem intimidating, especially if you’ve never done it before. But with the right techniques, a sharp knife, and a little practice, you’ll be slicing salmon fillets like a pro in no time.

Why Learn to Slice Salmon Yourself

There are several advantages to slicing your own salmon fillets rather than buying pre-sliced fillets:

• Custom sizes: The fillets can be cut to any thickness and size you want. This allows you to get the most out of your salmon.

• Versatility – Whole fillets can be cut into strips cubes or left whole for easy cooking. Pre-sliced fillets limit what recipes you can make.

• Quality – Salmon starts losing freshness quickly after being sliced. Cutting it yourself right before cooking maximizes flavor and texture.

• Cost savings – Whole salmon sides or fillets are usually cheaper per pound than pre-cut portions.

So if you regularly cook salmon at home, learning this handy skill can make your life easier while saving you money!

Step 1: Get Your Knife and Cutting Board Ready

Having the right tools makes slicing salmon much easier:

• Knife: Use a long, narrow slicing or carving knife at least 6 to 8 inches long. The long blade allows you to slice in one smooth motion.

• Cutting board: Choose a large, stable board that won’t slide around. Wood or plastic boards are ideal.

• Sharp knife: Your knife should be very sharp. A dull knife requires pressure that can smash or tear delicate salmon flesh.

• Damp towel: Place a damp towel under the cutting board to keep it from sliding during use.

Step 2: Remove Salmon Skin (Optional)

Salmon skin becomes crispy when cooked, but some people prefer removing it before slicing the fillet.

To remove the skin:

• Place salmon fillet skin-side down on the cutting board. Hold the tail end firmly.

• Starting at the tail, slide knife blade just under skin, keeping it flat and gently slicing between skin and flesh.

• Lift and pull skin away slowly while slicing and pushing knife forward. Remove all skin in one piece.

Step 3: Slice Down the Length of the Fillet

For long, straight uniform slices:

• Place skinned fillet on cutting board, holding the tail end securely with your guiding hand.

• Position your knife at the tail end, with the blade perpendicular to the fillet. Slice down in one smooth, straight motion. Apply just enough pressure to cut through the flesh.

• Repeat, working from the tail to the head end, until the entire fillet is sliced.

• For thinner or thicker slices, adjust the distance between each cut. Aim for uniform thickness.

Step 4: Cut Into Portions

To cut the long fillet into shorter portions:

• After slicing the length of the fillet, cut partway through the slices to divide them into portions. A 5-6 ounce portion is typical.

• For square pieces, carefully make perpendicular cuts across the fillet slices.

• For finger portions, cut on a diagonal toward the inside of the fillet to make tapered strips.

• Use the tail end pieces for chopped salmon recipes or salmon burgers where shape doesn’t matter.

Step 5: Store Sliced Salmon Safely

To retain quality and freshness:

• Pat salmon slices dry with paper towels to remove excess moisture and oils.

• Layer slices between sheets of parchment paper before sealing in an airtight container or bag.

• Store sliced salmon on the bottom shelf of the fridge for 2-3 days maximum.

• For longer storage, place packaged fillets in the freezer for 2-3 months.

• Always thaw frozen salmon in the fridge before use. Do not thaw at room temperature.

Troubleshooting Salmon Slicing

Having issues getting perfect slices? Here are some common problems and solutions:

Smushed, torn flesh – Knife is likely dull; use very sharp knives only. Let the knife do the work rather than forcing through.

Ragged cuts – Hold knife firmly and slice in one long, continuous stroke from tail to head.

Inconsistent thickness – Cut very slowly and focus on keeping even pressure and spacing between slices.

Slippery fish – Make sure cutting board is dampened and keep tail end anchored firmly with your guiding hand.

Fish sticking to knife – Let sliced portion come off knife completely before starting next slice. Keep knife very sharp.

Key Tips for Slicing Salmon Like a Pro

Follow these tips for impressively thin, uniform salmon slices:

• Chill whole fillets in the fridge 1-2 hours until slightly firm but not frozen. This makes slicing much easier.

• When holding the tail end, drape your fingers over the side, not on top. This exposes the flesh for clean cuts.

• Let the knife do the work! Use a very sharp knife and apply gentle pressure without forcing or sawing.

• Work slowly and focus on consistency. Rushing leads to uneven, messy slices.

• Make long, smooth cuts in one continuous motion from tail to head. Avoid stopping mid-slice.

• Use a slicing or carving knife, not a chef’s knife. The longer, narrower blade makes perfect slices easy.

• Always slice against the grain of the flesh for shorter muscle fibers and a tender bite.

Get Creative With Your Sliced Salmon

Once you’ve mastered perfectly slicing salmon, try using it in these delicious recipes:

• Gravlax – Cure raw salmon slices in salty, sugary mix for this Scandinavian delicacy.

• Ceviche – “Cook” raw salmon by marinating slices in citrus juice. Add onion, peppers, avocado, and more for a fresh appetizer.

• Sushi & sashimi – Raw salmon and rice are rolled together in nori seaweed wrappers for stunning homemade sushi.

• Salmon carpaccio – Drizzle paper-thin slices of raw salmon with olive oil and top with capers, thinly sliced red onion, and dill.

• Baked salmon – Layer seasoned slices in a baking dish for easy salmon entrees.

• Salmon salad – Flake chilled cooked salmon and toss with greens, veggies, and tangy dressing.

• Smoked salmon – Thin slices are perfect for serving on bagels and toast.

• Salmon burgers and fish cakes – Finely chop or pulse slices in a food processor to make quick salmon patties.

So grab a salmon fillet and your best knife to start slicing like a master! With the right technique, you’ll be able to customize your portions, save money, and make amazing recipes.