Filleting a whole salmon at home is a rewarding skill that saves money and gives you the freshest possible fish, plus the bones and head for stock. This step-by-step guide walks you through the entire process with a sharp knife and a steady hand, from scaling to pin-boning, so you end up with clean, skin-on fillets ready for any recipe. It works because it breaks the job into small, manageable stages that anyone can follow with a little patience.
Ingredients
- 1 whole salmon, about 4–5 lb (1.8–2.3 kg), scaled and gutted
- 1 sharp flexible filleting knife (or a chef’s knife)
- 1 cutting board (large enough to hold the fish)
- Paper towels for gripping
- Kitchen shears (optional, for trimming fins)
- Needle-nose pliers or tweezers for pin bones
Instructions
- Prep your workstation. Place the scaled, gutted salmon on a large cutting board. Pat it dry with paper towels to prevent slipping. If the fish still has fins, trim them off with kitchen shears.
- Make the first cut behind the gills. With the fish lying on its side, head to your left (if you’re right-handed), insert the knife just behind the pectoral fin and gill plate. Cut straight down to the backbone, but do not cut through the bone.
- Cut along the backbone. Turn the knife so the blade is parallel to the backbone and point it toward the tail. Using long, smooth strokes, slice along the top of the backbone, keeping the knife as close to the bones as possible. Work your way from the head to the tail, lifting the fillet gently with your free hand as you go.
- Remove the fillet. When you reach the tail, cut through the skin to free the fillet. You now have the top fillet. Repeat steps 2–4 on the other side of the fish, this time with the head to your right (if right-handed), to remove the second fillet.
- Trim the belly and rib bones. Lay each fillet skin-side down. Use the tip of your knife to slice away the thin belly flap (the strip of flesh along the bottom edge) if it has any bones. Then, run your fingers along the center of the fillet to feel the rib bones. Make a V-shaped cut to remove the strip of bones, or carefully slice them out with the tip of your knife.
- Remove the pin bones. Run your fingers along the thickest part of the fillet from head to tail. You’ll feel small, thin bones (pin bones) running perpendicular to the fillet. Grasp each one with pliers or tweezers and pull it out at a slight angle (toward the head) to avoid tearing the flesh.
- Skin the fillet (optional). If you prefer skinless fillets, place the fillet skin-side down. Starting at the tail end, insert the knife between the skin and flesh, angling the blade slightly downward. Hold the skin taut with your free hand and slide the knife forward in a sawing motion, keeping the blade against the skin. Repeat with the second fillet.
- Rinse and pat dry. Rinse the fillets under cold water and pat them dry. Use immediately or refrigerate.
Tips
- Use a sharp knife. A dull knife is more dangerous than a sharp one because it requires more pressure and can slip. Sharpen your knife before starting.
- Keep the fish cold. Work quickly and return the fillets to the fridge if you’re not cooking them right away. Cold fish is firmer and easier to slice cleanly.
- Don’t waste the carcass. The head, bones, and trimmings are perfect for making fish stock. Freeze them in a zip-top bag for up to 3 months.
- Practice on a smaller fish. If you’re new to filleting, try a trout or small salmon first—they have the same anatomy but are easier to handle.
Serving Suggestions
Use your fresh fillets for grilling, baking, pan-searing, or poaching. Serve with lemon wedges, fresh dill, and a side of roasted asparagus or a crisp green salad. For a classic pairing, try a honey-soy glaze or a simple butter and caper sauce.
Variations
- Smoked salmon: Cure the fillets with a mixture of salt, sugar, and dill for 24 hours, then cold-smoke or hot-smoke according to your smoker’s instructions.
- Gravlax: Rub the fillets with a 1:1 mixture of salt and sugar, add fresh dill and a splash of aquavit or vodka, and refrigerate under a weight for 48–72 hours. Slice thinly and serve on rye bread.
- Fish cakes: Use the trimmings and belly flaps (poached and flaked) to make salmon cakes or patties.
- Citrus-marinated salmon: Marinate the fillets in orange or lemon juice, olive oil, and herbs for 30 minutes before cooking—this adds brightness without overpowering the fish.
Storage and Reheating
Fresh salmon fillets can be stored in the refrigerator for up to 2 days. Wrap them tightly in plastic wrap or place in an airtight container. For longer storage, freeze the fillets in a freezer-safe bag with all the air removed—they’ll keep for up to 3 months. Thaw overnight in the refrigerator before cooking. Cooked salmon leftovers can be refrigerated for up to 3 days. Reheat gently in a 275°F (135°C) oven for 10–15 minutes, or flake cold into salads and sandwiches.
Frequently Asked Questions
Do I need to scale the salmon before filleting? Yes, it’s much easier to scale before filleting. Use a fish scaler or the back of a knife, working from tail to head under cold running water. Most fishmongers will do this for you if you ask.
Can I use a regular chef’s knife instead of a filleting knife? Absolutely. A flexible filleting knife makes it easier to follow the bones, but a sharp, narrow chef’s knife works well too. Just make sure it’s long enough to reach the backbone.
What do I do with the pin bones I removed? Discard them—they’re small and not worth saving. If you miss a few, you can remove them after cooking; they’ll be easier to spot and pull out.
Is it safe to eat the skin? Yes, salmon skin is safe to eat and becomes crispy when pan-seared or grilled. Just make sure to scale the fish thoroughly before cooking.
How do I know if my salmon is fresh? Fresh salmon should smell like the sea, not fishy. The flesh should be bright pink-orange, firm to the touch, and the eyes (if whole) should be clear and bulging. Avoid any fish with dull, sunken eyes or a strong odor.
Can I fillet a frozen salmon? It’s not recommended. Frozen fish is brittle and difficult to cut cleanly. Thaw it completely in the refrigerator (overnight) before filleting.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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