Cutting salmon into uniform cubes is a handy technique for creating recipes like salmon poke bowls, kebabs, ceviche, and more. Cubed salmon cooks quickly and evenly, offers versatility, and provides a fun, modern presentation. With the right tools and proper technique, you can easily cube fresh salmon fillets for any recipe.
In this comprehensive guide, I’ll walk through everything you need to know to cut salmon like a pro. You’ll learn how to:
- Choose high-quality salmon for cubing
- Prep the fillets for clean cuts
- Slice the salmon into perfect cubes
- Skewer the cubes (optional)
- Cook cubed salmon
- Store leftover cubes
- Get creative with cubed salmon recipes
After reading, you’ll be able to break down salmon fillets into uniform cubes for even cooking and versatile use in all kinds of dishes Let’s get started!
Why Cube Salmon?
Cutting salmon fillets into cubes offers several advantages over cooking them whole:
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Portion control – Cubing allows you to divide a fillet into servings of your desired size. This helps reduce food waste.
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Even cooking – Cubes cook faster and more evenly than a whole fillet thanks to increased surface area for browning,
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Versatility – Cubed salmon works beautifully in poke bowls, skewers, stir fries, tacos, salads, and more.
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Fun presentations – Cubes simply look more exciting than a plain fillet. They’re great for appetizers.
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Cost savings – Buying whole fillets and cubing them yourself costs less than pre-cubed salmon.
With cubes, you get convenience, consistent cooking, and options to use salmon in diverse recipes beyond basic pan-seared fillets.
Choosing Salmon for Cubing
You’ll get the best results when cubing high-quality salmon fillets:
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Wild-caught salmon – Farm-raised fish is less firm and prone to falling apart when cut.
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Thicker fillets – Thin tails and ends often shred when cubed. Look for 1-1.5 inch thick fillets.
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Skin on or off – Either works fine. Skin helps hold cubes together.
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Sustainably sourced – Opt for MSC, BAP, or ASC certified salmon when possible.
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Inspect freshness – Fillets should look shiny, firm, and moist with no dull spots.
Wild sockeye, coho, and king salmon offer amazing texture and flavor for cubing. Check reviews to identify reputable salmon brands that cube well.
Prepping Salmon Fillets
Before cubing your salmon, you need to get the fillets prepped:
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Rinse and pat dry – Rinse fillets under cold water and pat dry with paper towels.
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Trim thin sections – Use a knife to remove any thin tail pieces that may fall apart.
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Remove skin (optional) – Use a flexible knife to take off skin if desired. Cubes will hold together either way.
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Portion large fillets – Cut fillets into 4 inch sections if working with especially long pieces.
Proper prep gives you tidy salmon portions ready for perfectly cubed cuts.
Cutting Salmon into Cubes
Now it’s time to start cubing. Follow these tips for success:
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Place fillets skin-side down if not removed
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Use a sharp chef’s knife or Santoku knife
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Cut vertical slices about 3/4-1 inch wide
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Make crosswise cuts across the slices to create cubes
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Target cubes around 3/4–1 1/2 inches for ideal cooking
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Inspect for uniformity and trim any uneven pieces
Take your time and make straight, precise cuts for evenly sized cubes that cook consistently.
Skewering the Cubes (Optional)
If making salmon kebabs or kabobs, thread the cubes onto metal or pre-soaked bamboo skewers before cooking. Here are some tips:
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Use two parallel skewers through each cube to prevent spinning
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Pack salmon tightly without overcrowding
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Alternate with veggies, fruits like pineapple, etc.
Skewering helps the cubes hold together and cook evenly when grilled or broiled.
Cooking Salmon Cubes
Salmon cubes adapt wonderfully to quick cooking methods like:
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Grilling – Gets great char in 4-6 minutes per side
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Broiling – Cook 6-8 minutes under high heat
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Pan searing – Cook about 2 minutes per side in a hot skillet
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Baking – Bake at 400°F for 10-12 minutes on a sheet pan
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Stir frying – Toss with oil in a wok for 1-2 minutes
Cook until just opaque in the center for tender, flaky cubes. Be careful not to overcook.
Storing Leftover Cubes
To enjoy leftover cubed salmon, follow these storage guidelines:
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Refrigerate cooked cubes in an airtight container for 3-4 days
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Freeze cooked cubes in a freezer bag or container for 2-3 months
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Store raw cubes in an airtight container for up to 2 days
Proper refrigeration and freezing allows you to get multiple meals from one batch of cubes.
Recipe Ideas with Salmon Cubes
Ready to use your perfectly cubed salmon? Give these fun recipes a try:
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Poke bowls – Toss with rice, veggies, avocado, sauce
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Salmon salad – Mix with greens, tomatoes, olives, dressing
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Coconut curry – Simmer in Thai curry and coconut milk
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Teriyaki salmon – Toss hot cubes with teriyaki sauce over rice
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Salmon tacos – Top tortillas with cubes, cabbage, avocado
With practice, you’ll be able to cut uniform salmon cubes to take your cooking to the next level. Homemade cubes also save money compared to store-bought. Sharpen your knives and hone your knife skills to enjoy tender, flaky cubed salmon anytime.
How To Dry Cure Salmon
- Prepare the salmon. Pat the salmon fillets dry with a paper towel, then place on a rimmed baking sheet. This is Atlantic salmon, though you can check out our salmon guide for more information on the different species.
- Make the salt cure. In a small bowl, combine equal parts Kosher salt and granulated sugar.
- Season the salmon. Sprinkle of rub the sugar and salt mixture evenly all over the salmon (on both sides).
- Quick cure. Allow the salmon to quick cure for 10-15 minutes.
- Rinse under cold water or submerge in an ice bath, gently rubbing away the cure. Pat dry with paper towels.
That’s it! You’re now ready to slice the salmon into perfect cubes!
Rinse Under Cold Water
When you rinse off a dry cure from salmon in cold water, you are removing the salt and sugar that have been used to cure the fish. This will make the salmon less salty and will also remove some of the flavor that has been imparted by the cure. The salmon will also become less firm and more opaque.
It is important to rinse the salmon well after curing to remove all of the salt and sugar. If any of the cure is left on the fish, it can make the salmon taste too salty.
After the salmon has been rinsed, it can be cooked or served immediately. It can also be stored in the refrigerator for up to a week.
- Cure with Kosher salt! Using other types of salt, such as table salt, could result in the salmon being too salty.
- Be sure to rinse the salmon fillet well after curing! If not, the fish will taste extremely salty. It’s best to rinse off a dry cure with cold water to minimize the risk of bacterial growth and to keep the salmon from becoming rubbery.
- Watch the clock! You can certainly dry cure salmon for longer — up to 72 hours! — but the longer the salmon sits with the cure, the firmer it will become. This is a quick cure, so rinse it after 10-15 minutes.
- Cut against the grain! This will ensure that the salmon bites are tender and flaky when you go to cook them.
- Use high quality salmon! As always, the higher the quality, the better it will taste.
First, yes, it’s possible to dry cure frozen salmon. It’s best to fully thaw and defrost first for best results. The curing process takes about 50% longer on frozen salmon, as the salt needs to dissolve in the water that’s release from the fish as it thaws.
If you want to try dry curing other types of seafood, this would work great with tuna, trout, swordfish, cod, halibut, or even scallops!
Biggest salmon I ever cooked | FeelGoodFoodie
FAQ
FAQ
How do you cut salmon into cubes?
Holding the flap, slide the knife between the flesh and skin to remove skin. Slice salmon into even portions. Cut salmon into slices of desired thickness. Cut salmon crosswise into cubes.
How to cook salmon cube?
Heat a large cast iron or nonstick skillet over medium. Once the pan is nice and hot, add your salmon cubes. Cook for about 3-4 minutes on one side until the salmon cubes are starting to become opaque and are browned on the first side, then flip each piece and cook for an additional 2-3 minutes.