What is Salmon Tendering? A Complete Guide

Salmon tendering refers to the process of preparing raw salmon fillets for cooking by removing bones, skin, fat, and any other inedible parts. Proper tendering results in clean, boneless fillets that cook up deliciously. While it requires some knife skills, with the right techniques, tools, and a bit of practice, you can easily tender salmon at home.

Why Tender Salmon?

Tendering salmon before cooking offers several advantages:

• No bones – Deboning ensures no dangerous bones end up in the final dish, Nothing ruins a bite of salmon like crunching down on a sharp bone

• Better texture – Removing the thin rib bones allows the fillet to cook more evenly, Fillets cook up flaky rather than boney

• Cleaner flavor – Taking off the fatty belly flap removes fishy tasting oils. This allows the pure salmon flavor to shine through.

• Better presentation – Skin-on salmon is fine for some dishes but skin-off has a nicer look for elegant plated meals or dinner parties

You can eat salmon bones and leave them in for dishes like salmon patties, but tendered fillets are just more enjoyable to eat.

Equipment for Salmon Tendering

Tendering salmon requires just a few essential tools:

• Sharp fillet knife—A flexible 6-7″ fillet knife makes it easy to cut out pinbones and skin.

• Cutting board – Provide a surface to securely hold the fillet while deboning.

• Tweezers or pliers – Helpful for pulling out pinbones.

• Paper towels – For keeping your hands and work surface clean.

Quality salmon-specific fillet knives can be purchased at kitchen supply stores or online. While specialized tools make the job easier, a good sharp chef’s knife can also work in a pinch.

Skills and Techniques for Tendering Salmon

With the right tools in hand, proper technique is needed to effectively tender salmon fillets:

1. Scale (If Necessary)

Scales should be removed by your fishmonger but always double check. To remove scales, hold salmon under cold running water and gently scrape using back of knife.

2. Fillet

• Place salmon on cutting board, belly side down.

• Make an incision behind the gill plate and down to the backbone.

• Run knife down length of backbone, keeping knife flush to bones.

• Fillets will easily release from the ribs with light pressure.

• Repeat on the other side to remove second fillet.

3. Remove Pinbones

• Run your fingers lightly over fillet to feel for pinbones.

• Use tweezers or pliers to grab pinbone end and gently pull.

• Slice under any remaining bones using tip of knife to lift them out.

4. Remove Skin

• Place fillet skin side down on cutting board.

• Make an incision between skin and flesh at the tail end.

• Grab the loosened skin and slice flesh off in one smooth motion.

5. Trim Excess Fat

• Scrape off any dark fatty tissue with knife for a cleaner flavor.

• Optional: Square off ragged edges for a nicer presentation.

Watch video tutorials to see the techniques in action before attempting on pricey salmon. With some practice, the learning curve is quick.

Step-By-Step Salmon Tendering Process

Follow this detailed process for perfectly tendered salmon fillets:

1. Purchase Your Salmon

Look for fresh, sushi-grade salmon if possible. Opt for wild-caught Alaskan salmon for premium flavor and texture. Farmed Atlantic salmon tends to be fattier with a less pronounced salmon taste.

2. Rinse and Pat Dry

Rinse fillets under cold water to remove any blood or impurities from the surface. Pat dry thoroughly with paper towels.

3. Fillet (If Not Already Filleted)

With salmon belly-down, slice down the backbone to remove fillets from the ribs. Repeat on the second side.

4. Remove Pinbones

Feel for tiny bones with fingers. Use tweezers or pliers to remove pinbones. Cut under bones if needed.

5. Slice Off Skin

Place fillet skin-side down and make an incision at the tail end. Slice off skin by pulling it back as you cut.

6. Trim Fat

Use your knife to slice off any dark fatty belly flap tissue and trim discolored portions.

7. Portion

Cut tendered fillets into individual portions or leave whole depending on your recipe.

8. Chill Until Ready to Use

Store tendered salmon in the fridge loosely covered for 1-2 days max.

Tips for Easy Salmon Tendering

Follow these tips to master the art of salmon tendering quickly:

• Let salmon fillets sit at room temperature for 15-20 minutes before tendering. Cold firm salmon is harder to work with.

• Work over a rimmed baking sheet to catch any juices and keep your work surface tidy.

• Cut through the tenderloin connective tissue to separate fillets into two pieces before deboning. This gives you more control.

• Use light, even motions without force when removing skin and bones. Avoid tearing the delicate flesh.

• Always pull pinbones out tail-end first in the direction they grow to avoid breaking.

• Save skins and trimmings to make homemade salmon stock or salmon cat treats!

How to Choose Salmon for Tendering

Not all salmon is created equal when it comes to tendering. Here are some tips for picking the best salmon:

• Wild-caught – Has firmer texture and richer taste than farmed. Common wild varieties include Coho, Sockeye, King (Chinook) and Pink.

• Fresh – Look for shiny, moist fillets without dull or dry areas. Bright red to orange hues.

• Well-Iced – Salmon should be resting on (not immersed in) ice at the seafood counter.

• Sustainably Harvested – Look for MSC, BAP or Alaskan Seafood logos indicating responsible sourcing.

• Skin-on, Center-cut – Provides nice large boneless portions ideal for tendering.

• Uniform Color – Avoid fillets with excessive dark fatty areas or bruises.

• Firm Flesh – Fillets should spring back when pressed gently and not be mushy.

Seeking out high-quality salmon sets you up for tendering success.

How to Store Tendered Salmon

Since tendering removes the skin which helps preserve freshness, it’s important to store salmon properly after prepping:

• Place tendered fillets in a shallow dish or resealable plastic bag.

• Add a light drizzle of olive or vegetable oil to prevent drying out.

• Cover and place on bottom shelf of refrigerator at 38°F or below.

• Use within 1-2 days for best quality and safety.

Tendered salmon also freezes well for longer storage:

• Pat fillets dry with paper towels first for best freeze results.

• Wrap tightly in a single layer using plastic wrap or foil.

• Seal in freezer bags, removing excess air.

• Freeze at 0°F or below. Will keep 2-6 months.

Quick & Easy Ways to Cook Tendered Salmon

Thanks to doing the prep work upfront, tendered salmon fillets make cooking fast and simple. Here are go-to cooking methods:

• Baked Salmon – Drizzle with olive oil and bake at 400°F 10-15 minutes until opaque in center.

• Grilled Salmon – Toss with bit of oil, salt and pepper. Grill over medium heat 2-3 minutes per side.

• Pan-Seared Salmon – Sear presentation side down in hot pan 2-3 minutes. Flip and cook 2 minutes more.

• Broiled Salmon – Preheat broiler. Place salmon on pan, oil lightly, season. Broil 4-5 minutes until cooked through.

• Poached Salmon – Gently simmer fillets in liquid like wine, broth or water for 5-8 minutes.

• Cedar Plank Salmon – For added flavor, cook tendered fillets on a soaked cedar plank in the oven or on the grill.

Tendered salmon also shines in composed dishes like salmon burgers, tacos, salads, pasta, and rice bowls. Salmon and potatoes are a classic pairing.

Health Benefits of Consuming Salmon

Beyond its versatility and savory taste, tender, juicy salmon provides exceptional nutritional value:

• Heart Healthy Fats – Rich in omega-3 fatty acids that support cardiovascular health. The American Heart Association recommends eating salmon twice per week.

• Anti-Inflammatory – Omega-3s reduce inflammation