How to Fillet a Coho Salmon: A Step-by-Step Guide for Perfect Fillets

Filleting a fresh coho salmon may seem intimidating, but with the right tools and techniques, you can master this handy kitchen skill. Learning how to properly fillet a coho salmon allows you to enjoy delicious, boneless fish cooked just how you like it. Follow this comprehensive guide to prepare salmon fillets ready for your favorite recipes.

Why Bother Filleting Your Own Coho Salmon?

There are many good reasons to take the time to fillet salmon yourself

• Save money compared to buying pre-cut fillets
• Get thicker, more uniform fillets than store-bought
• Remove small bones and skin yourself
• Salvage extra meat for salmon patties or salad
• Make stock with the bones and carcass
• Learn a useful technique to build your skills
• Teach your kids where their food comes from

With a sharp fillet knife and a little practice you’ll be an expert at filleting coho salmon in no time. It’s a satisfying skill that allows you full control over the finished fillets.

Essential Tools Needed for Filleting

You only need a couple of specialized tools to get professional-looking fillets:

• Fillet knife – A flexible, razor-sharp 6 to 8 inch blade works best.
• Cutting board – Choose a large wooden or poly board that won’t slip.
• Fish scaler (optional) – Helps remove scales if skinning salmon.
• Pliers (optional) – For pulling out pin bones after filleting.

A good fillet knife is key, as its thin blade allows precise, efficient cuts along the bones. Look for knives designed specifically for fish with a curved tip.

Step-by-Step Guide to Filleting a Whole Coho Salmon

Follow these steps for clean fillets ready to cook:

1. Scale and Gut the Fish

• Place salmon on its side.
• Using a scaler or knife, scrape scales off in downward strokes.
• Slice open belly and remove guts and gills. Rinse well.

2. Prep the Fish for Filleting

• Remove pectoral fins by slicing where they meet body.
• Cut off dorsal fin along the back using kitchen shears.
• Rinse salmon and pat dry with paper towels.

3. Make the First Fillet Cut

• Place fish flat on cutting board, belly down and head facing left.
• Make a cut behind the head until you hit bone.
• Angle knife and slice toward head without cutting through backbone.

4. Cut Along the Backbone

• Turn knife flat and begin long strokes along backbone to top of tail.
• Apply firm pressure to keep knife right against bones.

5. Lift Fillet Off Ribcage

• Carefully lift and peel fillet meat away from ribs and spine.
• Trim red flesh near bones as you work from head to tail.

6. Separate Fillet at Tail

• Flip fish, with tail still attached to fillet.
• Cut straight across tail bones to free entire fillet.

7. Repeat Steps for Second Fillet

• Flip salmon over and fillet other side the same way.
• Try to cut evenly sized and shaped fillets.

8. Clean Up Fillets

• Trim bellies and scrape bloodline if desired.
• Pull out pin bones with pliers.
• Square off ragged edges.

And that’s it – you now have two skin-on salmon fillets ready for the fridge or freezer. Master this process and you’ll never have to buy pre-cut fillets again.

Storing Your Freshly Cut Salmon Fillets

Proper storage keeps your homemade fillets fresh:

• Rinse fillets and pat dry before covering.
• Lay individually on a tray or pan in a single layer.
• Chill in ice bath for 15 minutes before refrigerating.
• Wrap tightly in plastic wrap or store in airtight containers.
• Use within 2 days or freeze up to 3 months.

Freezing fillets wrapped separately helps prevent freezer burn. Date packages so you know when they were prepped.

Cooking Your Coho Salmon Fillets

The mild flavor and medium-firm texture of coho salmon allows it to shine in many cooking methods:

• Baked – Brush with oil or butter and bake at 400°F for 15-20 minutes.
• Grilled – Great on a hot grill; baste with teriyaki or brush with olive oil.
• Pan-seared – Cook skin-side down first in an oiled non-stick pan.
• Poached – Gently simmer in broth, wine or court bouillon until opaque.
• En papillote – Bake wrapped in parchment with veggies and white wine.
• Cedar planked – Intense smoky flavor when cooked indirectly on a soaked cedar plank.

However you choose to prepare your coho fillets, they make for a quick, healthy, and delicious seafood meal.

Mastering the Skill of Salmon Filleting

With a sharp fillet knife and cutting board, you have all the tools needed to start filleting salmon like a pro. Follow the steps outlined here for clean, bone-free fillets ready to use any way you wish.

It may take a little practice, but soon you’ll be able to break down a whole salmon in just minutes. Filleting your own fish means you control the portions plus make use of extra scraps.

Once you’ve mastered this indispensable kitchen skill, you may never buy pre-cut fillets again! Enjoy the fresh flavors and total convenience of cooking with coho salmon you filleted yourself.