How to fillet Salmon
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.
Cut diagonally down behind the collar bone towards the head.
Turn the blade away from the head and cut along the backbone right down to the tail.
Turn the fish over and do the same on the other side.
Cut away the belly bones by placing the knife flat beneath the bones. Then cut away the attachments.
Pull out the pin bones using tongs or tweezers. They are located in the thick fillet.
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.
Now you're ready to sell on or serve. See below for prep suggestions and ideas.
Preparing your salmon fillet
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.
Place your knife at the top of the fillet, at the point where it begins to taper down toward the tail.
Cut crosswise, towards the center fat line.
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
Norwegian salmon sashimi Norwegian salmon for grilling
Second cut & tail
You can create two cuts from the tail section, which is the smallest and thinnest of a whole fillet. It is easily identified by its tapered shape and large fat line runnig through the centre. Depending on the size of the fillet, this section can be as small as 2 inches wide, up to 8 inches wide, measuring from the tailend toward the loin and belly.
Place your knife at the top of the fillet, on the inside edge of the top loin.
Cut crosswise from end to end.
Cut crosswise to seperate the tail section from the second cut section.
What you can cut from a tail and second cut
Minced Norwegian salmon Norwegian Salmon cubes
It's equal balance of fat to flesh makes the loin a great option for most cooking styles and cuts, including tasting portions, sushi strips, butterflying and dicing.
Place your knife on the centre fat line vertical to the point where the bottom edge of the fillet begins to taper up towards the tail.
Cut crosswise to the bottom of the fillet.
Slice lengthwise along the centre fat line (away from the tapered tail) to creat a rectangular loin section.
The belly is the narrow lower section of the whole fillet with thick white fat lines. Starting below the thickest part, it tapers up, extending two-thirds of the way across the whole fillet towards the tail section. With the highest concentration of omega-3 fatty acids, this tasty area is a delicacy for many. Its meat is best for creating strips and wraps.
Place your knife at the tapered end of the belly - where the indentation arcs upward toward the thickest part of the whole fillet.
Slice lengthwise down the fillet, parallel to the centre fat line.