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How to Fillet Salmon |
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1. Place dressed fish with belly toward you. With a very sharp knife, cut through the belly flesh from opening of body cavity back through tail. |
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2. Place knife blade against top of backbone and cut along backbone from head end to tail on one side, severing ribs and whole side from backbone. |
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3. Lay top piece aside. Remove backbone from remaining side. |
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4. Trim away rib and fin bones and shiny inner lining from both sides. pin bones may be pulled as well with needle nose pliers or tweezers. |
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5. If you want skinned filets, place skin-side down on cutting surface. Hold tail end tightly. With sharp knife, cut down through the flesh to, but not through, the skin. Flatten knife against skin and cut flesh away by sliding it toward head end while holding tail end of skin firmly. |
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6. Prepared salmon fillets can be baked, poached or grilled, or cut into serving-sized portions. |
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