People think salmon tastes less “fishy” than many other types of fatty fish, and it’s an easy superfood to make. I like how it can be cooked in a lot of different ways and how it can be seasoned in a lot of different ways.
If you want to cook more than one salmon filet, you might want to buy a whole one and cut it into smaller pieces. A Salmon Knife is designed specifically for slicing this popular fish. Its thin, flexible and sharp blade glides through the flesh without ripping or tearing. Take off the skin from a whole salmon filet and cut it into pieces, or use it to make very thin slices of smoked salmon.
Alfred State College’s Culinary Arts program’s Chef Keith Glover shows how easy it is to take the skin off a full filet of salmon and cut it into slices.
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 cook your salmon, you need to properly cut and portion the fillets. Cutting salmon correctly makes it easier to cook evenly.
There are a few techniques for cutting salmon depending on how you plan to cook it. Whether baking pan-searing or grilling, use these tips to cut salmon fillets perfectly every time.
Buying Salmon Fillets
When buying fresh salmon at the market, you can purchase a whole side or individual fillets. A full side can be more economical, but requires breaking it down into fillets yourself.
Pre-cut fillets are convenient and ready to use. Look for fillets that are fresh, firm, and glistening. The flesh should be deep pink or orange-red, which means it has a lot of omega-3s.
When preparing a whole salmon side, first remove the head, tail, fins, and bones. This leaves you with two large fillets ready for cutting.
Cutting Salmon Fillets into Portions
Once you have your whole fillets, you can cut them into separate pieces. Here are some tips:
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Place the fillet skin-side down on a cutting board. Use a sharp, non-serrated knife for clean cuts.
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Decide on your desired portion size. A typical serving of salmon is around 5-6 ounces or 170-200 grams.
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For long, narrow portions, slice the fillet across the width into even strips. Cut straight and perpendicular to the board.
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For wider, shorter pieces, cut the fillet in half lengthwise. Then slice each half into shorter segments.
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Make sure your pieces are roughly equal in size so they cook evenly. Aim for uniform thickness.
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For boneless salmon burgers or other ground preparations, dice the fillet into 1⁄4 to 1⁄2 inch pieces.
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Remove any small bones using tweezers or needle-nose pliers before cutting.
Cutting Tips for Specific Cooking Methods
You may want to cut your salmon fillets in certain ways to suit certain cooking techniques:
Baking: Cut into 6-8 oz portions. Leave the skin on during baking for easy removal after cooking.
Pan-searing: Cut into medallions or smaller 4 oz fillets. Skinless is best for maximum browning.
Grilling: Cut thicker steak-like portions to prevent sticking. Skin helps hold fish together.
Poaching: Cut into 4-6 oz servings. Skin off. Portion size isn’t as important since poaching cooks gently.
Broiling: Slice evenly into 6-8 oz fillets so they cook at the same rate. Skin can be left on or off.
Sushi: Carefully slice very thin, long slices across the fillet for sashimi or nigiri. Remove all bones.
Should You Leave the Skin On?
Whether to leave the skin on or remove it depends on your recipe. Here are some general guidelines:
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Leave skin on for grilling, broiling, or baking whole fillets. It protects the flesh and keeps it moist.
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Remove skin when pan-searing or sautéing. The skin prevents browning and can stick to the pan.
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For stews, chowders, and poaching, remove skin which can turn rubbery when cooked slowly.
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Skin is inedible when raw for crudo, tartare, sushi, and ceviche. Always remove.
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If marinating fillets, scoring skin before marinating allows flavors to penetrate meat.
Storing Cut Salmon
Once salmon is cut, it’s important to store it properly to maintain freshness:
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Keep raw salmon very cold, ideally at 38°F or below. Use ice to prevent temperature rising when transporting.
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To freeze, wrap tightly in plastic wrap or freezer bags. Exclude air to prevent freezer burn.
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Thaw frozen salmon overnight in the fridge, never at room temperature.
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Cook or freeze salmon within 1-2 days of purchasing for best quality.
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Consume cooked salmon within 3-4 days and don’t re-freeze previously frozen salmon.
Cooking Your Salmon Pieces
With your salmon fillets cut, it’s time to cook them into mouthwatering dishes. Refer to these general guidelines:
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For most methods, cook until opaque throughout but still moist, about 145°F internal temperature.
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Grilling, broiling, and baking take 8-12 minutes at 400-500°F. Baste with oil or marinade.
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Pan-sear 4-5 minutes per side over medium-high heat with butter or oil.
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Poach gently until just cooked through, about 8-10 minutes.
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Salmon patties, cakes, loaves, and burgers made from diced or minced salmon require thorough cooking to 165°F.
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Glaze or sauce salmon in the last few minutes of cooking to keep crust or skin intact.
Serving Suggestions
Here are some delicious ways to serve your freshly cooked salmon:
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Hot smoked salmon, dill cream sauce, wilted greens
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Cedar-plank grilled salmon, pineapple salsa, coconut rice
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Miso-glazed salmon, stir fried noodles, bok choy
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Salmon potato cakes, poached eggs, hollandaise sauce
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Blackened salmon tacos, shredded cabbage, avocado crema
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Salmon sushi rolls, rice, nori, pickled ginger, wasabi
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Herb-crusted salmon, lemon quinoa salad, vinaigrette
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Salmon burgers, arugula, oven-dried tomatoes, garlic aioli
With proper cutting techniques, you can transform fresh salmon into a feast. Follow these tips for cleanly portioning fillets so your salmon cooks beautifully and serves perfectly.
How to Cut Salmon
- Lay the salmon skin side down on a cutting board.
- Cut off the fat belly with a sharp, bendable salmon knife and throw it away.
- Make a small cut at an angle toward the tail end to make a flap at the end.
- Holding the knife’s tail by the flap, slide it back and forth between the skin and flesh.
- To make individual servings, tilt the knife and cut across the grain to the size you want.
In her 20 years as Cutco’s senior social media and public relations coordinator, Kathleen Donovan has become very good at cutting things. She knows a lot about the history of the company and its products. She also thinks that food brings people together in a way that nothing else can.
How to Portion Salmon Fillets
FAQ
Which way should you cut salmon?
Which side of salmon goes down?
Do you cut fish with or against the grain?
How do you cut a salmon tail?
The light, silver-colored skin is on the belly side. Place the salmon skin side down with the narrow tail end to your left (the head end is wider). Next, cut off the tail’s narrowest part, which is too small for Japanese-style fillets. Tilt your knife back about 30 degrees and diagonally slice the salmon toward the tail end.
How do you cut a salmon backbone?
Cut Along the Backbone Make a vertical incision along the spine of the salmon, starting from the head end and working towards the tail. Use the tip of the knife to carefully follow the natural curve of the backbone as you cut.
How do you cut a salmon fillet on a cutting board?
Placing your non-cutting hand flat on top of the salmon can be helpful to keep it from slipping as you slice. Once you have cut all the ways through the fillet, you can turn it so that it is lying flat on the cutting board. This will make it easier to slice the salmon if desired.
Do you need a sharp knife to cut salmon?
When cutting salmon at home, it is essential to use a sharp knife. A dull blade will not only make the cutting process more difficult, but it can also be dangerous. You can do a few things to ensure that your knife is sharp enough for the job. First, sharpen your knife regularly.