Salmon is one of the most popular and nutritious fish available. It’s rich in omega-3 fatty acids high in protein, and low in calories and saturated fat. Plus, it’s versatile – you can bake grill, broil, pan sear or poach salmon fillets and they turn out delicious every time.
But before you can cook salmon, you need to know how to properly slice it into fillets Cutting salmon can seem daunting, especially if you’re working with a whole side of fish. However, with the right techniques and tools, it’s easier than you think
In this comprehensive guide, you’ll learn everything you need to know about how to slice salmon like a pro.
Steps for Slicing Salmon
Follow these steps for cleanly and efficiently slicing salmon fillets from a whole side of fish:
1. Gather Your Tools
You’ll need:
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A long, very sharp knife. An 8 to 10 inch chef’s knife or slicing knife works best.
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A large cutting board. Wood or plastic is fine.
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Kitchen shears (optional). Helpful for trimming fins and belly fat.
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Paper towels. For keeping your hands dry while working with the slippery fish.
2. Rinse the Fish
Rinse the salmon under cold running water and pat dry with paper towels. This removes any scales or blood and makes it less slippery to work with.
3. Remove the Fins and Belly Fat
Use kitchen shears to trim off the fins along the back and belly of the fish. Also cut away the thin, fatty belly flap on the underside. Discard trimmings.
4. Remove the Skin
There are two ways to remove the skin:
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Fillet by fillet: Cut down behind the skin, angling your knife at 45 degrees to separate the fillet from the skin. Repeat for each fillet.
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Whole side: Starting at the tail end, slide your knife under the skin while gripping the skin with your other hand. Slice from tail to head.
5. Cut the Fillets
Now slice the fish crosswise into fillets. Place your knife into the thickest part of the fish near the head and cut toward the tail. Make fillets about 1/2 inch thick.
6. Trim the Fillets
Trim any brownish fat lines or ragged edges from the fillets with a knife or kitchen shears. Rinse again. The salmon is now ready to cook!
Salmon Cutting Tips and Tricks
Follow these tips for neater, faster salmon slicing:
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Let the fish chill in the fridge for easier slicing. Frozen salmon should be partially thawed but still very cold.
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Use a sharp, thin-bladed fillet or slicing knife. This makes cleaner cuts than a thick chef’s knife.
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Cut in one smooth motion, without sawing back and forth.
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For skinnier fillets, cut on a bias – at an angle rather than straight down.
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Cut thicker fillets toward the tail end where the fish is wider.
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Lay fish flat and skin-side down on the cutting board for stability.
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Keep your hands dry. Wet hands make for slippery gripping.
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Trim fat and skin closely to prevent waste and uneven cooking.
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Portion fillets based on the thickness. Thinner pieces cook faster.
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Chill cut fillets promptly to maintain freshness.
With a sharp knife, a steady hand, and these tips, you’ll be slicing flawless salmon fillets in no time.
Frequently Asked Questions About Slicing Salmon
Here are answers to some common questions about prepping salmon fillets:
How thick should I slice salmon fillets?
Cut salmon fillets between 1/4 and 1/2 inch thick. Thinner fillets cook quickly. Go thicker if you prefer. Just remember to adjust cooking times.
Should I remove the skin before or after slicing?
You can skin fillets before or after slicing. Skinning first may be easier since the whole side of fish is more stable. But skinning after lets you portion based on fillet sizes.
Is it OK to freeze salmon after slicing into fillets?
Absolutely. Wrap fillets tightly in plastic and freeze up to 3 months. Thaw in fridge before using.
Can I leave the dark meat on fillets?
Yes. The thin dark layer along the skin is tasty. It’s higher in healthy omega-3s too. Simply trim off any dark bits that are tattered.
What’s the best way to slice a salmon steak?
The simplest method is to slice across the steak into round medallions about 1 inch thick. You can also cut on the bias into diamond shapes.
Should I pinbone salmon before cooking?
It’s a good idea to remove small bones with tweezers or pliers before cooking. Running your fingers over fillets helps locate bones.
How do I slice a salmon filet into individual servings?
After slicing the side of salmon into fillets, simply cut the fillets across the grain into 4-6 ounce portions. Adjust serving sizes as needed.
What else can I make from a whole salmon?
Along with fillets, you can smoke, candy, or pickle the salmon belly. Use the head for stock. Freeze leftover trimmed bits to incorporate into seafood stews and chowders.
Favorite Ways to Use Salmon Fillets
Once you have perfect portions of salmon fillets prepped, it’s time for the fun part – deciding how to cook them!
Here are some of the most delicious ways to cook fresh salmon:
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Baked salmon – Top with breadcrumbs, herbs, citrus and olive oil and bake until flaky.
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Grilled salmon – Get nice grill marks by cooking over medium-high heat. Brush with a teriyaki glaze.
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Salmon burgers – Make your own patties or buy pre-made. Serve on buns with all the fixings.
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Cajun salmon – Coat fillets with Cajun seasoning and sauté in a hot skillet with butter.
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Salmon salad – Flake cooked salmon over greens, veggies, beans, and a tangy dressing.
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Smoked salmon – No need to fire up the smoker. Get smoked salmon lox at the deli for salads and appetizers.
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Salmon cakes – Mix cooked salmon with breadcrumbs, egg, and seasonings then pan-fry into patties.
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Salmon pasta – Toss flaked salmon with hot pasta, olive oil, garlic, tomatoes, spinach and seasonings.
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Teriyaki salmon – Brush fillets with a sweet Asian teriyaki marinade before broiling or grilling.
However you choose to prepare your freshly sliced salmon fillets, proper prep is key to achieving the tenderest texture and fullest flavor. Master the simple techniques for portioning salmon and you’ll be enjoying restaurant-quality seafood entrees at home in no time.
