Filleting king salmon, also known as Chinook salmon, may seem intimidating to a beginner, but it’s easier than you think with the right techniques. As an avid fisherman and salmon enthusiast, I’m excited to share this complete guide to masterfully filleting king salmon at home.
Why Fillet Your Own King Salmon?
Filleting salmon yourself has many advantages over buying pre-cut fillets:
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Cost Savings You’ll get more usable meat per pound vs trimmed fillets.
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Quality: Home filleted king salmon is exponentially fresher.
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Control: You can cut to your desired size and thickness.
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Fun: It’s very rewarding to DIY and learn a new skill.
With wild king salmon season coming up, now is the time to get prepped. Let’s go through each step of the filleting process.
What You’ll Need
Before getting started make sure you have the following tools
- A whole, fresh king salmon (10-30 lbs)
- A long sharp fillet knife
- A large cutting board
- Paper towels
- Storage containers (if saving fillets)
Optional items that come in handy:
- Fish gripper or gloves for holding the fish
- Bone tweezers for pinbones
- Ruler to check fillet thickness
Step-by-Step Filleting Process
Follow these steps for cleanly removing beautiful fillets from a king salmon:
1. Clean the Fish
Rinse the salmon under cold running water. Pat it dry inside and out with paper towels. This prevents cross-contamination and allows you to handle the fish easier.
2. Prepare the Workspace
Set the salmon on a clean cutting board. To keep it in place, cover it with a damp paper towel. Have your sharp fillet knife ready.
3. Slice Behind the Gills
Make a shallow slice just behind the gills along the belly from head to tail. This will make the initial belly cut easier.
4. Cut Along the Belly
Position your knife just under the gills and slice downward following the belly midline, until you reach the tail.
5. Cut Through the Ribs
At the tail end, turn the blade sideways and cut behind the ribs to free the fillet. Angle the blade and run it along the backbone from tail to head.
6. Detach the Fillet
Lift and detach the fillet off the backbone in one piece. Use long strokes and your fillet knife flat to the bones.
7. Cut the Pinbones
Trim away the belly fat and use tweezers to remove the small pinbones for a smooth fillet.
8. Remove the Skin
Place fillet skin-side down. Starting at the tail, slice between skin and meat to remove skin in one piece (optional).
9. Repeat on Other Side
Flip the fish over and repeat steps 3-8 to remove the second fillet. Rinse fillets and pat dry.
Fillet Portioning
Once you have the two boneless fillets, you can portion them into individual servings:
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For medallions: Slice the fillet crosswise into 2-3 oz rounds.
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For steaks: Cut down the center lengthwise, then crosswise into portions.
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For skewers: Cut 1-inch cubes of salmon meat.
Storage Tips
Raw king salmon fillets only last 1-2 days in the fridge. For longer shelf life:
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Place fillets between sheets of parchment paper.
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Cover fresh fillets with plastic wrap directly on the surface.
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Freeze fillets up to 3 months at 0°F or below.
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Thaw frozen fillets overnight in the refrigerator before cooking.
Common Fillet Mistakes
Avoid these common filleting mistakes:
- Using a dull knife that tears the flesh
- Failing to cut behind the thin belly ribs
- Forcing the knife through bones instead of around them
- Leaving lots of flesh on the backbone
- Rushing the process and damaging the fillets
With some practice, you’ll be able to produce beautiful fillets ready for your favorite king salmon recipes. The fresh, silky texture of home-filleted salmon makes all the difference on the plate.
Cooking Your King Salmon Fillets
King salmon fillets lend well to almost any cooking method. Here are a few of my favorite preparations:
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Grilled King Salmon: Drizzle fillets with oil and season with salt, pepper, garlic powder, and red pepper flakes. Grill 4-5 minutes per side. Brush with lemon-herb butter.
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Baked Salmon Medallions: Coat 4-6 oz medallions with breadcrumbs, Parmesan, paprika, salt, and pepper. Bake at 400°F for 12-15 minutes until flaky.
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Miso Glazed Salmon: Marinate fillets in a blend of miso paste, mirin, sake, and brown sugar. Broil 4-5 minutes per side for caramelization.
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Blackened Salmon: Coat fillets with a Cajun blackened seasoning blend. Sear in a hot cast iron skillet with butter. Finish in the oven.
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Lemon-Dill Salmon: Simmer fillets in broth or wine with lemon slices and dill. Spoon juices over salmon before serving.
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Cedar Plank Salmon: Place fillet on a soaked cedar plank. Top with sliced lemon and rosemary. Grill 25-30 minutes for smoky flavor.
Next Level: Smoked King Salmon
Looking to prepare gourmet smoked salmon with your fresh fillets? Here’s a quick overview:
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Pat fillets dry and lightly salt. Refrigerate 30-60 minutes.
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Rinse, pat dry, and lightly coat with brown sugar and spices.
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Smoke at 180-200°F for 2-4 hours until deep orange-red.
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Cool and slice thinly across the grain to serve.
Smoked king salmon makes for incredible bagels, salads, pasta, and appetizers. Get creative with your own custom brines and rubs.
How to Fillet a 20lb. King Salmon…Quick and Efficient!
FAQ
What is the best cooking method for king salmon?
You can cook it on either a wood grill (not gas) or en papillote, which means in a parchment package. Another method would be to “plank” it. For that you would use a cedar plank on your grill grates. Smoke and salmon are a mighty fine combination.
How do you fish for king salmon?
King salmon can be caught by drift fishing, jigging, still fishing, and trolling. Fly fishing can also be effective, but anglers should be careful not to swing too far. Trolling and rigging works well when fishing for king salmon in lakes.
How long does it take to cook a king salmon fillet?
Turn the fillet over, place pan in the oven, and cook for 5 minutes. Transfer the fillet to a plate, cover loosely with foil, and let rest for 5 minutes before serving. Alton Brown’s foolproof method for achieving perfectly cooked king salmon fillet takes just 15 minutes, 4 ingredients, and 3 simple steps.
How to cook salmon fillet?
Place Fillet on a Dry Surface: Place the salmon fillet on a flat surface with its skin on the lower side. Make a Small Cut: Cut a small piece of meat on the fillet’s narrow (tail) side. Ensure not to separate this little meat from the skin. Remove the Skin: Use the small meat piece to hold the fillet in place.
How do you remove fillets from a king salmon?
Follow these steps for removing beautiful fillets from a king salmon: 1. Clean the Fish Rinse the salmon under cold running water. Pat it dry inside and out with paper towels. This prevents cross contamination and allows you to handle the fish easier. 2. Prepare the Workspace Set the salmon on a clean cutting board.
How to skin salmon fillets?
If you want to know how to skin salmon fillets or any other fish, this is the easiest method you can ever find. Place Fillet on a Dry Surface: Place the salmon fillet on a flat surface with its skin on the lower side. Make a Small Cut: Cut a small piece of meat on the fillet’s narrow (tail) side.
How do you cut a king salmon?
Remember to always use a sharp knife, and let the bones of the fish be the guide for your cuts. Be sure to go slow, be mindful of your knife and hand placement, and if something doesn’t look or feel right, stop cutting. Bright King Salmon caught on the fly by Kayla Roys.
How do you fillet a salmon rib?
Filleting your own fish is deeply satisfying and results in the freshest seafood. Co-authored by: Place a fillet knife just above the salmon’s backbone and rock it back and forth slowly to cut through the ribs and separate the meat from the spine. For the second fillet, turn the salmon over and repeat the process.