How to Fillet Salmon Perfectly Every Time

Filleting salmon is a great skill that will save you money and let you enjoy the freshest tastiest fish fillets. With a few simple tools and techniques, you can produce beautiful skinless salmon fillets ready to cook in no time.

Why Fillet Your Own Salmon?

There are many good reasons to fillet your own salmon instead of buying pre-cut fillets:

• Save money – Filleting salmon yourself is much cheaper than buying packaged fillets

• Custom cuts – You can trim and portion the fillets to exactly the size you want.

• Remove pinbones – Take time to carefully remove the small bones for boneless fillets.

• Use the scraps – Make stock or salmon patties from the leftovers like head, tail, bones and skin.

• Learn a useful skill – Mastering fish filleting impresses family and friends.

Tips for Buying Salmon to Fillet

When selecting a whole salmon to cut into fillets yourself, keep these tips in mind:

• Buy fresh – Make sure the salmon looks and smells fresh. The flesh should be glistening and firm.

• Know the species – King, Sockeye and Coho salmon are great for hand filleting. Chum salmon has softer flesh that’s harder to work with.

• Estimate portions – Figure a 30-40% usable fillet yield from a whole salmon. A 4 lb salmon will give you about 1.5 lbs of fillets.

• Better than pre-cut – Buying a whole salmon to fillet yourself results in much fresher fish than pre-cut fillets.

Step-By-Step Guide to Filleting Salmon

With a sharp fillet knife, cutting board, and a bit of practice, filleting salmon is easy. Follow these steps:

Prep the Fish

• Clean out the body cavity and rinse the salmon under cold water. Pat the outside dry with paper towels.

• Place salmon on a cutting board. Identify the collar, dorsal fin, belly flap and tail.

• Make a shallow slice along the dorsal fin to expose the spine and rib bones.

Cut the First Fillet

• Start your cut behind the collar. Cut down diagonally to the spine.

• Cut along the spine towards the tail, keeping the knife blade flush against the bones.

• The fillet will release from the bones when you reach the tail. Transfer to a plate.

Cut the Second Fillet

• Flip the salmon over and repeat the filleting process on the other side.

• Try to cut even sized, matching fillets.

Remove Pinbones and Skin

• Lay fillets skin side down. Run fingers over the meat to feel for pinbones.

• Use needle nose pliers to grab pinbones and pull them out one by one.

• (Optional) Cut behind the collar and slide knife under the skin towards the tail to remove it.

Clean Up the Carcass

• Slice off the salmon cheeks and any other usable meat left on the bones.

• Use the carcass and trimmings to make stock or salmon patties.

• Compost the rest of the remains.

4 Tips for Mastering Salmon Filleting

With practice, you can learn to quickly fillet salmon like a professional. Follow these tips:

• Start behind the gills – Make the initial cut in the right spot behind the collar to maximize useable meat.

• Knife flush to bones – Keep the blade tight to the spine/ribs so fillets release cleanly.

• Smooth gliding motion – Avoid sawing back and forth. Let the sharp knife do the work.

• Sharpen often – A razor sharp knife makes filleting easier. Stop to re-sharpen as needed.

Best Fillet Knives for Salmon

A good flexible fillet knife is the right tool for easy salmon filleting. Here are top options:

• Mercer Culinary Millenia Fillet Knife – Japanese steel under $50. Razor sharp and durable.

• Victorinox Fibrox Pro Flex Knife – Non-slip handle and superior high-carbon stainless steel blade.

• Rapala Heavy Duty Electric Fillet Knife – Makes filleting salmon effortless. Great for high volume fish processing.

• Morakniv Fishing Comfort Fillet Knife – Versatile Swedish stainless steel blade with patterned handle.

What to Do With Leftover Salmon Parts

Don’t let any salmon scraps go to waste after filleting. Use them to make:

• Salmon stock – Simmer the head, bones and fins to make fish stock. Use for chowders and poaching.

• Salmon patties – Blend up scraps and skin into a salmon puree. Form into patties and pan fry.

• Salmon burgers – Pick meat from the carcass to mix into salmon burger patties.

• Salmon salad – Flake leftover meat into chunky salmon salad.

• Smoked salmon – Smoke the carcass, then remove smoky salmon flakes.

Frequently Asked Questions About Salmon Filleting

Here are answers to some common questions about DIY salmon filleting:

Should you scale salmon before filleting?

Most store-bought salmon is pre-scaled. If yours has scales, remove them first.

Can I freeze salmon fillets after cutting them?

Yes. Wrap freshly cut fillets tightly in plastic wrap and freeze up to 3 months. Thaw in the fridge before using.

Should I remove the belly fat?

The belly flap contains a lot of rich fat. You can trim off some excess fat before cooking if desired.

What’s the best way to store leftover fillets?

Place fillets in an airtight container and store in the coldest part of the fridge. Use within 2 days.

How can I tell when the fillet is completely cut off?

When the fillet pulls cleanly off the rib bones all the way to the tail, it’s ready to remove.

Learning to fillet salmon takes practice, but the rewards are great. Follow these techniques for beautiful boneless fillets ready to cook up in your favorite recipes. Filleting salmon yourself results in fresher, better quality fish for less cost. It’s a handy kitchen skill that you can take pride in.