Salmon is a versatile and healthy fish that can be enjoyed in many forms One popular way to prepare salmon is by flaking it into bite-sized pieces. Salmon flakes make an easy protein addition to meals like rice bowls, pasta, sandwiches, salads and more.
With a few simple techniques, you can learn how to flake salmon perfectly at home. In this comprehensive guide, we’ll cover everything you need to know including:
- Benefits of Flaking Salmon
- How to Choose Salmon for Flaking
- Cook Salmon Properly for Flaking
- Step-by-Step Flaking Instructions
- Flaking Tips from the Pros
- Serving Ideas for Salmon Flakes
- FAQs About Preparing Salmon Flakes
After reading this guide, you’ll feel confident flaking salmon and incorporating it into all kinds of delicious recipes. Let’s get started!
Why Flake Salmon?
There are several advantages to flaking salmon rather than cooking it in fillet or steak form
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Flakes incorporate more easily into other dishes like fried rice, pasta, salad etc.
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The delicate flakes absorb flavors from sauces and seasonings better.
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Flaking removes any small bones or skin that might still be on the fillet.
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Flaked salmon goes further as a topping or filling compared to fillets.
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Kids often find flakes easier to eat than a whole salmon fillet.
So if you want to add protein-rich salmon to meals in a conveniently versatile form, flaking is the way to go.
Choosing Salmon for Flaking
To end up with the best salmon flakes, start by choosing high-quality fresh fillets. Here’s what to look for:
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Bright, glistening color without any dull or murky patches
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Firm, elastic flesh that springs back when pressed gently
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Clean, fresh smell without any “fishy” or ammonia odors
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Thicker fillets at least 1 1⁄2 inches thick are easier to flake than thin tails or ends
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Skinless fillets are ideal, otherwise remove skin before flaking
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Remove any pinbones ahead of cooking with tweezers or pliers
Examine fillets closely and use your fingers to detect tiny bones before cooking. This ensures you get smooth, bone-free salmon flakes.
How to Cook Salmon for Flaking
Salmon can be prepared in several ways before flaking:
Baking
This hands-off method works well. Preheat oven to 400°F. Place fillet on a parchment-lined baking sheet and bake 10-15 minutes until opaque and flakes easily with a fork.
Sautéing
Searing adds nice browning on the outside of the fillet. Heat oil in a skillet over medium-high heat. Cook 4-5 minutes per side.
Grilling
Imparts a delicious smoky flavor. Oil the grill grates and cook over direct medium heat for 5-6 minutes per side.
Poaching
Very gentle moist cooking method. Simmer fillets in broth, wine or water for 4-6 minutes until opaque throughout.
Cook until the thickest part of the fillet reaches 145°F internally. Salmon flakes best while still warm.
Step-by-Step Guide to Flaking Salmon
Once your salmon is cooked through, follow these simple steps:
1. Transfer cooked fillets to a sheet pan or cutting board. If needed, use a sharp knife to remove the skin first.
2. Use a fork to gently break salmon into medium flakes, working across the fillet. Apply light pressure lifting the fork straight up.
3. For larger flakes, use your fingers to break apart bigger chunks.
4. Check for any bones and discard any you find. Easier to do once flaked.
5. Season the flakes at this point so they absorb maximum flavor.
6. Use the salmon flakes right away or refrigerate up to 4 days.
That’s all there is to it! With a fork and your fingers, you can quickly break a salmon fillet into tender, bite-size flakes.
Flaking Salmon Like a Pro: Tips and Tricks
Follow these expert tips for professional-quality salmon flakes every time:
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Chill flakes before adding to cold dishes to prevent wilting.
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Fold flakes into hot foods at the end to preserve moisture.
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Fold rather than stir flakes when combining to keep pieces intact.
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For extra flavor, flake smoked salmon. Adds delicious smoky notes.
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Store cooled flakes up to 4 days refrigerated or freeze up to 3 months.
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Gently reheat leftovers in the microwave or sauce to prevent drying.
Inspiring Ways to Use Salmon Flakes
Now that you know how to flake salmon perfectly, here are some delicious ways to enjoy it:
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Salmon Fried Rice – Flaky, savory salmon mixed into rice and veggies.
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Sandwiches – Tender flakes make the ultimate salad sandwich filling.
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Salmon Cakes – Bind with herbs, spices and pan fry into crispy salmon cakes.
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Pasta – Toss hot pasta with garlic, spinach and parmesan with salmon.
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Bagel topping – A classic combo made even better with homemade flakes.
Flaking your own salmon is convenient, economical and lets you control the quality. With the simple tips in this guide, you’ll be able to flake salmon like a professional. Enjoy incorporating these versatile salmon flakes into all kinds of recipes!
Frequently Asked Questions About Flaking Salmon
How small should I flake the salmon?
A rough guideline is flakes 1⁄2 to 1 inch in size. Adjust larger or smaller as desired.
Can I use frozen salmon to flake?
Yes, ensure frozen fillets are completely thawed first. Frozen salmon may flake more easily.
Is baking or pan-frying better before flaking?
Baking cooks more evenly while frying adds nice caramelization. Both work well.
Should I remove pinbones before or after cooking?
It’s easier to locate and remove small bones prior to cooking. Check again after flaking.
How long does flaked salmon last in the fridge?
Properly stored in an airtight container, flaked salmon keeps 3-4 days refrigerated.
Can I freeze leftover flaked salmon?
Absolutely! Flaked salmon freezes beautifully for up to 3 months. Thaw overnight before using.
With the techniques in this guide, you can flake salmon like a pro for any recipe. Let us know if you have any other questions!
Getting fish temperature right ahead of the holidays no matter the species
I’ve cooked every species of WAC fish, in practically every possible shape and size I can imagine. Perfectly uniform center cuts of Pacific halibut. Slim tail cuts of salmon, gleaming with a generous swatch of ready-to-be-crisped skin. Chunky cuts of Pacific cod that serve as optimal vessels for seasoning and sauce. So, I can safely say that no matter the cooking method, the shape and size of these fillets is a key factor in their cook time.
With this kind of experience under my belt, I feel pretty comfortable knowing when a particular fillet will be done. A quick flake check — that moment where you sacrifice a corner of a cooked portion to the downward stroke of a fork — is enough for me to determine whether the fish needs another minute of cook time or if it’s ready to eat.
Of course, developing this sixth sense for seafood doneness required some trial and error in the kitchen, but it is helped along by an instant-read thermometer. An instant-read thermometer is one of our team’s top tools for cooking fish because, in literally an instant, it can give you an accurate temperature read. This read is something that can help you really dial in the doneness of your fish.
Although I don’t use an instant-read thermometer every time I cook fish anymore, it’s always close at hand. Some of my favorite ways to use an instant-read thermometer:
- To reliably measure the internal temperature of fish when using a cooking method that I’m less comfortable with, or that is new to me.
- When deep-frying something battered or breaded, to see if the oil is at the right temperature for a crispy, golden crust.
- In the winter, just to amuse myself, to see how cold it is right outside our back door in Homer.
For a deeper dive into the efficacy of instant read thermometers, we’ve put together a cheat sheet on our blog for internal cook temperatures that correspond to each species of fish that we regularly offer. This blog post contains our subjective cook temp recommendations, per species, and a little context as to why we think it’s the optimal temperature.
It’s important to mention that the FDA has determined that cooking any species to a well-done 145F significantly reduces your risk of food-borne illness and certain at-risk populations should be especially careful. Like other proteins, everyone has their own comfort level of doneness with fish ranging from rare to well-done. And while you’re getting a feel for the flake, the instant read thermometer is a great way to make sure you don’t commit the ultimate fish-mishap: overcooking.
I hope this resource is something that will help you to refine the doneness of your next fillet, whether you’re throwing together a casual weeknight meal for one, or preparing a special holiday feast.
Pictured above: A pan-fried sockeye fillet in a moment of flaky glory.