The Complete Guide to Cutting Smoked Salmon Like a Pro

Smoked salmon is a luxurious and delicious ingredient that can instantly make any meal feel special. From lox bagels to smoked salmon appetizers, this salty, smoky fish is a crowd-pleaser. But cutting smoked salmon properly takes some technique to end up with perfect, elegant slices every time.

In this complete guide you’ll learn all the tips tricks, and step-by-step instructions for slicing smoked salmon like a professional chef. Read on to find out everything you need to know about how to cut smoked salmon for stunning presentations and recipes.

Why Learn the Right Cutting Techniques?

You may wonder why it’s worth the effort to learn special slicing skills just for smoked salmon. Can’t you simply cut it like any other ingredient? While you can technically use a chef’s knife to cut slices in any direction, this often results in ragged, uneven pieces that easily fall apart.

The delicate texture of smoked salmon differs greatly from raw salmon fillets. To achieve the most elegant slices, you need to account for its smooth, silky texture when cutting. Smoked salmon also tends to flake apart more readily than firmer raw salmon. Following the proper steps allows you to cut thin, cohesive slices that hold together beautifully when plating or serving.

Choose the Right Smoked Salmon for Slicing

Not all smoked salmon behaves the same when it comes to slicing. Certain varieties and preparations lend themselves better to cutting thin, uniform slices. Here are some buying tips:

• Look for presliced options – Many brands sell ready-sliced smoked salmon that eliminates the work of slicing yourself.

• Seek out sushi-grade salmon – Higher quality sushi-grade fish has more firm, less flaky flesh that slices cleanly.

• Buy thicker fillets – Thinner pieces under 1/4 inch often shred more easily. Aim for 3/4 inch thick or more.

• Avoid “chops” – Smoked salmon chops with an oval shape don’t slice well. Stick to rectangular fillets.

Top brands like Ducktrap River, Acme, Russ & Daughters, and King Oscar offer excellent sliceable smoked salmon. Check reviews to discover which options typically yield the most cohesive fillets.

Step 1: Set the Proper Angle

The first crucial step for clean slicing is to position the fillet at the correct angle:

• Cut in the tail direction – Place the thinner “tail” end facing your cutting board. Start slicing from this end.

• Cut at a 45° angle – Tilt the fillet approximately 45° relative to the board before cutting. This angles the knife to slice along the natural grain.

• Keep the angle consistent – Maintain the same 45° angle for each new slice. This ensures uniformity.

Cutting against the grain causes flaky, shredded slices. The 45° angle lets you slice neatly along the muscle lines for cohesive cuts. Slicing tail-end first also allows greater control.

Step 2: Remove the Belly

Many fillets have a translucent belly portion along the bottom edge. Since the belly has a different texture, it’s best to remove it first for clean slicing:

• Locate the belly – Flip the fillet over to see if there is a thin membrane-like strip of belly attached.

• Slice off the belly – Holding your knife at the set 45° angle, neatly slice off the belly and discard it.

Removing the belly leaves you with a uniformly textured and thick salmon piece ready for perfect slices. Leaving it on can lead to ragged cuts and small pieces breaking away.

Step 3: Start Slicing from the Tail End

You’re ready to start cutting flawless smoked salmon slices. Follow these tips as you work from tail to head:

• Use a sharp, non-serrated knife – Razor-sharp, non-serrated blades make the cleanest cuts without shredding.

• Slice in one smooth stroke – One confident, steady motion ensures even slices. Sawing creates ragged edges.

• Cut thin uniform slices – Shoot for around 1/8 inch thickness. Thinner looks more elegant.

• Overlap slices slightly – Let slices fall over each other for easier serving.

• Serve sliced-side up – The cut side tends to look more appetizing than the skin side.

With a sharp knife, light touch, and proper angle, you’ll achieve flawlessly thin and consistent slices every time.

Advanced Slicing Techniques

Once you’ve mastered the basics, there are a few different slicing methods the pros use:

The Traditional Slice

This is the standard way of slicing smoked salmon into long, thin strips:

• Cut on the diagonal from tail to head
• Overlap slices slightly
• Results in classic oblong slices

The Side Slice

Here you cut perpendicular to traditional slices, making shorter strips:

• Position salmon with skin side facing you
• Make vertical cuts across the fillet
• Produces skinny, square-ish slices

The London Slice

Also called the long slice, this method makes extra wide slices:

• Slice lengthwise down the fillet
• Cut parallel to the longest edge
• Yields elegant broad slices

Tools for Smoked Salmon Slicing Success

Having quality tools helps you achieve perfect smoked salmon slices every time:

• Sharp slicing knife – Look for a razor-sharp blade without visible serration.

• Narrow blade – Thinner 4 to 6 inch blades offer best control.

• Non-slip cutting board – Wood, plastic or bamboo will all work well.

• Kitchen shears (optional) – Helpful for trimming belly and skin portions.

Investing in a high-end slicing knife keeps your blades factory-sharp. Honing steels or sharpeners help maintain edges in between sharpening.

Storing and Serving Leftover Smoked Salmon

Like any perishable ingredient, smoked salmon requires proper storage to maximize shelf life after opening:

• Refrigerate promptly – Leftovers should be refrigerated within 2 hours. Discard if left out longer.

• Use airtight containers – Cover tightly with plastic wrap, bags, or sealed containers to limit air exposure.

• Enjoy within 3-4 days – Smoked salmon keeps 3-4 days in the fridge. Discard if you see any sliminess or smell unpleasant odors.

• Freeze for longer storage – Leftovers can be frozen up to 2-3 months. Use freezer bags or airtight containers.

With proper refrigeration, you can safely enjoy sliced smoked salmon for several days after opening. Freezing buys you ample time to use up leftovers.

Once you have perfect slices, try serving smoked salmon in fun and creative ways:

• Smoked salmon platter with lemon, capers, onions, and crackers
• Smoked salmon dip with cream cheese, dill, and lemon
• Smoked salmon wraps in tortillas or lettuce cups
• Eggs Benedict topped with smoked salmon
• Smoked salmon salad with mixed greens

With your new slicing skills, you can add elegant smoked salmon flavor to everything from appetizers to main courses. Mastering professional techniques for cutting smoked salmon helps you highlight its luxurious texture in recipes and presentations. Next time you buy smoked salmon, impress guests with your expert slices using these easy methods.

Smoked salmon can be served in countless ways, from simple appetizers to more elaborate dishes. A classic approach involves placing thin slices of salmon on crackers, bagels, or bread, often with cream cheese, capers, and fresh herbs.