How to Fillet Salmon

Here is our guide on How to Fillet Salmon with Chef Hiro.

Follow these steps and enjoy the results:

1. Remove the scales and give the fish a good rinse.
2. Cut off the head just under the gill on both sides.
3. Cut all the way along the belly towards the tail until you see the centre bone inside.
4. Cut the back side from the tail upwards, repeat one more time and cut deeper to reach the centre bone.
5. Cut along the centre bone and separate the fillets.
6. Remove the centre bone and the tail by cutting it from underneath. Use a thick kitchen towel to protect your supporting hand.
7. Remove the dorsal fin with a simple cut.
8. Gently slice off the remaining guts only using the tip of the knife.
9. (Optional) Slice off the remaining belly fat with a straight line.
10. Slice off the top skin with a straight line.
11. Remove bones along the centre with tweezers.
12. Cut to portions of your preference.

Can be packed airtight in kitchen foil (double wrapped) and put in the freezer.

Watch Chef Hiro's video here!