How to Portion Salmon Fillets (Even Pieces for Perfect Cooking)
Step-by-step guide for portioning salmon fillets into even pieces so they cook at the same rate and stay moist and tender.
Equipment
- Sharp chef's knife or boning knife
- cutting board
- Paper towels
Instructions
Pat the salmon dry
- Blot the salmon fillet on all sides with paper towels. Dry fish is easier to handle and gives you cleaner cuts.
- Square off the tapered tailTrim the thin tail portion and set it aside for tartare, curry, or salmon cakes. This keeps the remaining fillet closer to one thickness.
Slice across the fillet
- With the fillet lengthwise in front of you, cut straight down across the width of the fish to create individual portions, aiming for equal thickness pieces.
Adjust for cooking method
- Cut slightly thicker portions for pan-searing and grilling, and keep pieces similar in thickness for baking or roasting.
Check for pin bones
- Run your fingers along the flesh and remove any pin bones with fish tweezers, pulling them in the direction they’re pointing.
