Discover the premium quality of Norwegian salmon

Everything you needed to know about how to make the most from this beautifully tasty fish. Learn about the variety of premium cuts you can create from a single fillet of salmon.

How to fillet salmon

Side of whole salmon ready to scrape scales

Step 1

Scrape the scales off the fish, rinse it well and dry it. Use a supported chopping board and a sharp knife. Larger fish will require a larger knife.

 

Cutting head off the salmon

Step 2

Cut diagonally down behind the collar bone towards the head.

Cut off fillet by slicing along backbone

Step 3

Turn the blade away from the head and cut along the backbone right down to the tail.

Cut along backbone other side for second fillet

Step 4

Turn the fish over and do the same on the other side.

Cut belly bones to clean fillet

Step 5

Cut away the belly bones by placing the knife flat beneath the bones. Then cut away the attachments.

Pull out pin bones from fillet

Step 6

Pull out the pin bones using tongs or tweezers. They are located in the thick fillet.

Remove skin from fillet

Step 7

Use a sharp knife, with not too rigid a blade. Start at the tail and cut diagonally down towards the skin. Grip the skin tightly, move the knife forwards between the skin and the fish meat.

Cook showing finished fillet

Step 8

Now you're ready to sell on or serve. See below for prep suggestions and ideas.

Preparing your salmon fillet

A fillet can be cut and enjoyed in plenty of ways, providing great value for money and versatility.

Top loin

Top loin showed on fillet

Top loin

Considered the "tender loin" the top loin is the most-premium piece of a Norwegian salmon. Featuring a high fat-to-flesh ratio, it's ideal for all cooking styles, especially grilling, poaching, sautéing, smoking, slow roasting and traditional gravlaks.

Step 1

Place your knife at the top of the fillet, at the point where it begins to taper down toward the tail.

Step 2

Cut crosswise, towards the center fat line.

Step 3

Slice lengthwise along the center fat line (away from the tapered tail) to create a rectangular top loin section.

What you can cut from the top loin

Sashimi rose

Norwegian salmon sashimi

Salmon fillet

Norwegian salmon for grilling