Salmon is one of the most popular fish for home cooks Rich in protein and omega-3 fatty acids, salmon can be prepared in endless delicious ways. But before you can cook your salmon, you first need to know how to properly cut it Learning how to cut salmon fillets correctly makes a big difference in how evenly it cooks.
In this comprehensive guide you’ll discover the best techniques for cutting salmon to suit different cooking methods. Whether you are baking, pan-searing, grilling or poaching salmon follow these tips to portion salmon fillets perfectly every time.
Buying Salmon Fillets
When purchasing fresh salmon, you can either buy a whole side or individual fillets. A full side is more economical, but requires you to break it down into portions yourself.
Pre-cut fillets are convenient and ready to use right away. Look for fillets that are glistening, firm to the touch, and deep pink or orange-red in color. This bright hue indicates a high omega-3 content.
If preparing a whole side of salmon, first remove the head, tail, fins and pinbones. This leaves you with two large fillets ready for cutting.
How to Remove the Skin
Before slicing the fillets, you’ll want to remove the skin. There are two approaches:
Removing Skin from Individual Fillets
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Place fillet skin-side down on a cutting board and hold firmly.
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Start on the narrow belly side and slide a sharp knife between the skin and flesh.
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Keep the blade flat and gently work from one end to the other until all skin is removed.
Removing Skin from a Whole Side
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Start on the narrow tail end and cut a slit in the skin. Make a hole to grip with your finger.
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Position the knife parallel to the board and gently slice along, removing the skin in one large piece.
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Discard skin and dark fat, or reserve for another use like salmon skin chips.
Cutting Salmon Fillets into Portions
Once you have skinned fillets, you can slice them into individual portions:
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Place fillet skin-side down on a cutting board. Use a sharp, non-serrated knife.
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Decide on your desired size. A typical salmon portion is around 5-6 oz or 170-200g.
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For long, narrow portions, cut strips across the width. Slice perpendicular to the board.
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For shorter, wider pieces, cut the fillet in half lengthwise first. Then cut halves into segments.
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Pieces should be equal thickness to cook evenly. Remove any bones with tweezers.
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For ground salmon, dice into 1/4 to 1/2 inch pieces.
Cutting Tips for Specific Cooking Methods
You may want to cut your salmon differently based on how you plan to cook it:
Baking: Leave skin on during baking for easy removal after. Cut into 6-8 oz portions.
Pan-searing: Cut into 4 oz skinless medallions. Skin prevents browning.
Grilling: Cut thicker steaks to prevent sticking. Skin helps hold fish together.
Poaching: Skin off. 4-6 oz portions. Size not as crucial.
Broiling: Skin on or off. Evenly slice fillets into 6-8 oz portions.
Sushi: Thin slices with all bones removed and skin off.
Should You Leave the Skin On?
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Skin protects fish and keeps it moist when grilling, broiling or baking.
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Remove skin for pan frying or sautéing to allow browning.
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Skin can turn rubbery when poaching or braising. Remove before cooking.
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Skin must be removed for raw preparations like sashimi, ceviche and crudo.
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Score skin before marinating to allow flavors to penetrate meat.
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Crispy salmon skin can be enjoyed as a snack when cooked separately.
Storing and Handling Cut Salmon
It’s important to store salmon properly after cutting to maintain freshness:
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Keep raw salmon as cold as possible, around 38°F or below. Use ice if transporting.
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To freeze, wrap tightly in freezer bags or plastic wrap. Exclude air to prevent freezer burn.
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Thaw frozen fish overnight in the refrigerator, never at room temp.
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Cook or freeze fresh salmon within 1-2 days of purchasing for best quality.
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Eat cooked salmon within 3-4 days and don’t refreeze previously frozen salmon.
Cooking Your Salmon Fillets
Now that your salmon is perfectly portioned, it’s time to cook it into delicious meals.
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Cook until opaque throughout but still moist, around 145°F internal temperature.
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Grill, bake or broil 8-12 minutes per side at 400-500°F. Baste with oil or marinade.
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Pan-sear for 4-5 minutes per side in butter or oil over medium-high heat.
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Poach gently just until cooked through, about 8-10 minutes.
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Salmon patties, cakes and burgers need to reach 165°F for food safety.
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Glaze or sauce salmon at the end of cooking to keep crust intact.
Serving Suggestions
Here are some tasty ways to serve your freshly prepared salmon:
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Cedar plank grilled salmon with pineapple salsa and coconut rice
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Pan seared salmon with wilted greens and dill cream sauce
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Broiled miso glazed salmon with stir fried noodles and bok choy
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Baked salmon cakes with poached eggs and hollandaise sauce
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Blackened salmon tacos with cabbage slaw and avocado crema
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Salmon nori rolls with sushi rice, pickled ginger and wasabi
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Herb crusted salmon with lemon quinoa salad and vinaigrette
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Salmon burgers with oven-dried tomatoes, arugula and garlic aioli
With the proper cutting techniques, you can take fresh salmon fillets and transform them into beautiful, evenly-cooked entrees. Follow these tips on the best way to cut salmon to suit your preferred cooking method. Your salmon will cook perfectly whether baking, pan searing, grilling or more.
Cuts of Salmon to grill
- Whole Salmon Filets- are a whole side of salmon, deboned, typically with the skin left on. The best way to grill these is to oil, salt and pepper the skin side really well, and grill on a greased grill with the skin side down so it crisps up. The skin can be eaten and is actually one of my favorite parts, if crispy. The flesh can be treated with a dry rub or marinade. Do not marinate the skin side, or your skin will get soggy. Typically, when grilling a whole filet, only grill the skin side, unless you are very adept at flipping and have two extra large metal spatulas. Try adding wood chips to infuse the salmon for even more flavor.
- Cut Salmon Filets- are smaller cuts of one side of the salmon. These can be grilled with the skin removed or left on. Both sides of the salmon can be grilled, unless very thin, then I usually just grill the skin side.
- Salmon Steaks – are slices of the salmon straight through both sides of the salmon, right through the backbone, typically an inch thick, with the skin on and bone in. Both sides of the salmon can be grilled.
What type of Salmon to Buy?
Some of you may be wondering which salmon you should buy. Here are some general guidelines to help you make an informed decision.
- Pacific Wild Salmon- Pacific salmon are found in the Pacific ocean and there are 5 main varieties: King Salmon, Coho Salmon, Sockeye Salmon, Pink Salmon, and Chum. Pacific Salmon is mostly caught in the wild, either in the ocean or in freshwater rivers, although there are a few farmed salmon enterprises.
- Atlantic Salmon- Atlantic Salmon, originally from the Atlantic ocean, is now endangered in the wild, so all Atlantic Salmon are now farmed. Farmed Salmon that is not sustainably raised (raised in high-density net pens) can have damaging effects on nearby coastlines and waterways, and the salmon itself is often treated with antibiotics, pesticides, and dyes.
- Sustainably-Farmed Atlantic Salmon are raised in closed tank aquaculture or in low-density net pens- which do less damage to the environment and create healthier fish. There are several sustainably-farmed Atlantic salmon varieties available. Skuna, out of Vancouver Island offers up sustainably farmed salmon as well as Nordic Blu Salmon, which you can often find at Whole foods.
- Salmon substitutes: Other fish like Arctic Char, Ocean Trout and Steelhead are close substitutes to salmon if salmon is not an option.
- TIP: If new to cooking salmon- fattier, oilier salmon like king salmon or Atlantic salmon is much more forgiving, as it is harder to overcook it and dry it out. If suing salmon for sushi, look for “sushi-grade” salmon.
- Frozen Salmon: If buying frozen salmon, opt for those that are flash-frozen and vacuum-sealed.
- Smell: Whichever salmon you choose, it should smell clean and fresh like the ocean. If it smells “fishy”, I would reconsider.
- Sustainability – learn more here: Monterey Bay Aquarium’s Seafood Watch Program.
I opt for wild salmon in the summer when it is in season, and in the winter go for a sustainably raised variety.
Serve this grilled salmon over top of our Nicoise Salad!
How to Fillet a Whole Salmon : Techniques for Cleaning, Butchering & Cutting a Whole Salmon
FAQ
Should you cut salmon with or against the grain?
Slice against the grain of the fish. This is sushi 101. Slicing with the grain can make the fish tougher, and in certain fish like salmon there can be small bones that you can miss when slicing with the grain. When slicing against the grain you’ll feel those bones and be able to remove them.