Smoking salmon is a great way to preserve and add flavor to this tasty fish. But before you can smoke a salmon, you need to know how to properly fillet it. Filleting a salmon involves some specialized techniques, but with a sharp knife and a little practice, anyone can master it.
In this detailed guide, we’ll walk through the entire process of filleting a salmon from start to finish. We’ll cover
- Equipment needed
- Tips for selecting your salmon
- Step-by-step instructions
- Storing and freezing the fillets
Follow along below and you’ll be filleting salmon like a pro in no time!
Equipment Needed
- A sharp fillet knife – This is the most important tool. Invest in a high-quality, razor sharp fillet knife. It makes all the difference!
- A sturdy cutting board
- Meat mallet or small hammer (optional) – For tenderizing pin bones
- Kitchen shears (optional) – Helpful for trimming belly flap
- Plastic freezer bags – For storing fillets
- Fish scaler (optional) – Removes scales if still present
Choosing Your Salmon
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Wild vs Farmed – Wild salmon like sockeye have more omega-3s and a richer flavor. But farmed salmon like Atlantic are more affordable and still delicious. Both work great for smoking!
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Whole Fish vs Filets – You can save money buying a whole salmon and filleting it yourself. But filets are easier if you just want the filleting part.
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Color – Look for bright orange or pink flesh with no brown spots. This indicates freshness.
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Smell – Should smell mildly like the ocean, Strong “fishy” odors mean it’s past prime
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Texture – Flesh should bounce back when pressed. Avoid slimy or mushy salmon.
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Size – Aim for 3-5 lbs for easy filleting. Larger salmon can be unwieldy.
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Price – Salmon is prized for its flavor and omega-3s. Expect to pay $15-$25+ per pound retail.
Step-by-Step Filleting Instructions
1. Scale the Salmon (If Needed)
Most store-bought salmon are already scaled. But if your salmon still has scales, you’ll need to remove them before filleting.
Using a fish scaler, hold the salmon under cold running water. Gently scrape from tail to head, against the direction of scales. Rinse thoroughly.
2. Remove Gills and Organs
Lay salmon on its side. Make an incision behind the gills and head.
Scoop out all gills and internal organs. Rinse thoroughly under cold water.
3. Slice Along the Belly Flap
Position salmon belly-up. Locate the soft belly flap that runs along the bottom.
Make a shallow cut along one side of the flap. Do not cut all the way through. Repeat on other side.
4. Cut Along the Backbone
Turn salmon on its side. Position your fillet knife at the tail end, cutting edge facing backbone.
Make a shallow cut along the backbone towards the head. Keep knife flat and glide gently along bones.
Repeat on the other side of backbone. Angle knife over rib bones and under pin bones.
5. Detach the Fillets
Once cut, grasp the tail end of fillet. Carefully loosen and detach it from the bones.
Work from tail to head, using gentle motions. Detach other fillet the same way.
6. Trim Away the Belly Flap
Lay fillets skin-side down. Locate the belly flap’s thin white membrane.
Slice under flap near backbone, removing it in one piece if possible.
7. Remove Pin Bones
Pin bones are small bones that run along the fillet’s center. Feel for them with your fingers.
Use pliers or kitchen shears to grab, twist and pull. Or use a mallet to gently crush.
8. Rinse and Pat Dry
Rinse fillets under cold water, checking for stray bones. Pat dry thoroughly with paper towels.
Fillets are now ready to season and smoke per your recipe instructions. Enjoy!
Storing and Freezing Salmon Fillets
Proper storage is key to preserving your fillets’ freshness and flavor. Here are some tips:
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Place fillets in a shallow dish and refrigerate. Use within 2 days for best quality.
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For longer storage, freeze fillets in a single layer on a parchment-lined baking sheet.
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Once frozen, transfer individual fillets to freezer bags or vacuum seal. Exclude air to prevent freezer burn.
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Label bags with type of salmon and date. Frozen salmon keeps 6-8 months.
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Thaw fillets overnight in the fridge before smoking or cooking. Do not thaw at room temperature.
Now you’re ready to fillet salmon like a pro! Follow the steps above for beautiful, boneless fillets ready to smoke or cook any way you like. Sharpen your best fillet knife and try this satisfying skill today. Your next batch of homemade smoked salmon awaits!
Pro Tips for the Best Smoked Salmon Fillet
✔ Choose high-quality salmon – Opt for wild-caught salmon for the best flavor and texture. ✔ Experiment with wood chips – Hickory gives a strong, smoky flavor, while applewood and alder add a milder, slightly sweet aroma. ✔ Don’t overcook – Keep the internal temperature at 145°F (63°C) to maintain the salmon’s moist, flaky texture. ✔ Let it rest – Allow the smoked salmon to cool for 5-10 minutes before serving to let the flavors settle.
Preparation & Cooking Time:
- Prep Time: 1 hour (for curing)
- Cooking Time: 1 to 1.5 hours
- Total Time: 2.5 hours
- Servings: 4
This is How I get PERFECT Smoked Salmon EVERY Time
FAQ
How long should I smoke a salmon fillet?
Do I need to brine salmon before smoking?
Can you smoke a whole salmon fillet?
Smoke an entire salmon fillet over a bed of lemon slices. We use simple seasonings and mild fruit woods to get perfectly flaky smoked salmon. Smoking a whole salmon fillet might sound like a big task, but it’s surprisingly easy! And the results are absolutely worth it.
What type of salmon should I use for smoked salmon?
Any of these types will work: King Salmon, Chinook Salmon, Coho Salmon, Sockeye Salmon. Use whole fillet (half of the fish) rather than smaller portions because it’s easier to handle the whole fillet and keeps the salmon moist once smoked. Smaller pieces will dry out and will need different instructions for smoking.
How do you cook smoked salmon?
Smoked salmon is also great served cold. Try flaking it into salads, using it for sandwiches. Smoke an entire salmon fillet over a bed of lemon slices. We use simple seasonings and mild fruit woods to get perfectly flaky smoked salmon. Preheat an outdoor pellet smoker to 225°F (107°C). Check salmon for pin bones and remove them.
How do you eat smoked salmon?
Place sliced salmon on a platter and garnish with fresh herbs, fresh peas, lemon wedges or anything you have on hand to add contrasting colors. Use smoked salmon as an appetizer for holidays or parties. Make Smoked Salmon Avocado Sandwiches or Smoked Salmon Cream Cheese Sandwiches. Top a rice bowl with salmon.
How long do you smoke salmon fillets?
Smoke over indirect heat. Smoke the salmon fillets for around 2 hours. Use a probe to measure the internal temperature of the fish after 90 minutes, check for doneness and cook for an additional 30 minutes if needed. The meat thermometer should read 145 degrees F (63°C). Alternately, you can use an infrared thermometer to measure internal temp.
How many salmon fillets should I use for smoked salmon?
Simple yet flavorful is the motto here! You can use couple of 2 to 3 lbs salmon fillets for this recipe, or half the cure ingredients and use one fillet. We used a wild-caught King Salmon that was about 9-10 lbs, skin-on. An easy and simple cure is necessary for adding flavor to smoked salmon and helps season the flesh.