How to Fillet a Salmon

This Instructable will be a guided step-by-step on how to fillet a fresh-caught salmon. We will go over materials you will need to know how to safely and efficiently how to properly clean the fish and what to do with the leftover bits and pieces. The Salmon used in our demonstration will be caught and processed the same day. We will be leaving the skin on, as is most common for grilling or pan-cooking for crispy skin! We will also be covering what to do if roe (salmon eggs) is found. Our goal at the end of this instructable is to make you feel empowered, confident, and capable of filleting any salmon, no matter how big or small.

DISCLAIMER

We highly recommend doing a thorough read-through before beginning the instruction set and to be sure you have all necessary tools for best results.

Tackle Box

It is important that when filleting your fish, you have all the right tools to make the task as easy and efficient as possible. Below is your list of materials needed and how they will be used.

1. Fillet Knife

Our number one tool! A fillet knife is a flexible, thin blade that makes it easy to make precise cuts and remove skin and bones. Some safety measures: A dull knife is more dangerous than a sharp knife! Be sure your tool is sharpened before you begin.

1. Cutting board

You will need a cutting board and ideally a flat surface to work on. If you are camping on the river, there are filleting stations; otherwise, be sure to find a surface large enough for you to work on with your fish. A flat surface is most desirable as it is the safest and ensures a better end product.

1. Fish mat or tea towel (optional)

A fish mat or tea towel is ideal as it will keep your fish from sliding around as you begin the filleting process. If you don’t have access to these other items, like paper towels, paper bags, or newspapers are also very useful!

1. Kitchen tweezers (regular tweezers work as well) (optional)

Tweezers are completely optional, but something I personally keep in my Tackle box. This technique is used in restaurants, so patrons do not have to worry about bones during their meals. This can be utilized to pull the bones within the fillet that cannot be removed during the fillet process.

1. Cleaning Station

If you are doing this at home, you have a bowl, and your sink will be more than enough to clean your fillets. If you are out on the river, ideally carrying clean water, or as some Alaskans do, just using the water from the river works as well. Ideally, having a way to contain them to make cleaning easier is advised.

When going through the steps, refer to this diagram of the different parts of the Salmon. This will help you stay on track with the guide’s terms.

The most important terms will be as follows:

1: Mouth

2: Gills

3: Anal Fin

4: Tail

As we go on, each term’s importance will be covered and highlighted.

Before starting, it’s important to determine if it’s female or male.

This is important because when you have a female, the eggs can be harvested as well. Knowing this, you want to be sure not to cut the egg sack during Step 3: Make the Cut!. You can tell based on the shapes of their mouths1. Male salmon have more curved, hook looking mouths while females are rounded and flat. Can you tell if the one in the diagram is male or female?

Prepare all your tools to be within your arm's reach for easy access.

Typically recommended is a bowl for parts to keep, a bowl for guts, and a sharpener nearby.

When cutting through bones, especially through the backbone our knifes can become dull.

Regardless of where you are starting, you want your area to be as clean as possible. In the example provided, we have a designated cutting table that is made of wood.

Between steps, your area should be wiped down or sprayed down to prevent contamination of your salmon.

When cleaning your salmon, it is important to get any mud or grime off it first before cutting it. We do not want to introduce any bacteria to the meat intended for eating. Be sure to clean under the gills2 as lots of mud can hide in there.

You will want your salmon horizontally/parallel to your body. The salmon belly should be closest to you. Then you will place your salmon on your now clean surface as we are ready to make the Cut!

This is the fun part! In this technique, you will utilize more of the items you have learned in Step 1: Familiarize Yourself. You will start by the Anal Fin4 and insert the tip of the knife just above it, perpendicular to the belly. Be sure to have a good grip on the salmon when slicing just below the flesh from the Anal Fin to the base of the gills under the chin of the salmon. Be sure to not insert the knife too deep as it may cut up the eggs (if female) or the intestines. (If you do not have gloves, the salmon can be quite slippery, and you can use a spare hand towel for grip.)

Now, this part can seem very intimidating. We promise it is not as hard as it may seem!

Just remember these three things: Listen when you are cutting, take your time, and keep a consistent angle with your knife.

1. Initially, you will make a perpendicular incision on the base of the tail, only going to the top of the backbone.
2. Within the incision you will cut slightly towards the head, making just enough room for your knife.
3. Then turn your knife to an angle of about less than 45°. You will then slice from the tail to the back of the gills.
4. As you do so, listen for the little clicks as you cut above the backbone. You should be hearing them all the way as you want to save as much meat as possible.
5. Once at the top, you will turn your knife to a 90° angle and cut down just behind the gills. This will separate one side of the head.
6. At this time, you can fip the top half that we cut over, and you should have two pieces.
7. Take the separate piece and find the rib bones.
8. Cut along the bottom of the rib bones keeping that 45° angle but do not cut the bones in half as you want to get them all out.

Now we have the stomach exposed. At this point, you should have determined if it is a male or female. If you cannot tell by the nose/mouth, you can tell by what they have inside their bellies. Male salmon will have long white pouches called “Gonads,” (left) while female salmon will have long sacks of eggs. If there are eggs, you can keep those and save them for later. Otherwise, you will want to scoop out all the bellies' contents. Be sure to rinse it with water as well. Once all contents of the belly are taken out, go back to Step 4: Filleting the Salmon and repeat on the other side of the salmon.

Congratulations, you have successfully completed your first fillet! You did an amazing job! Consistency, perseverance, and confidence are key! Now, we want to waste as little fish as possible. Continue further and we will go over packaging, how to use all the left-over scraps and eggs, recipes we found along the way, and frequently asked questions!

Now, you must think of when you are going to eat, sell, or use this salmon. Have you traveled to a new place and had a long trip home? Are you planning to eat it for dinner? Saving it for a special occasion? The way you package your fillet completely depends on your goal.

Vacuum Sealing

This way is very nice when you have loads of salmon to get through, especially worth it since the machine can be expensive. This method is best when your goal is to freeze the fillet. Benefits of vacuum sealing include and is not limited to the following:

1. Prevents Freezer Burn
2. Prevents Flavor Changes
3. Extends Freezer life by 6-18 months
4. Prevents Oxidation

After filleting your salmon, you’ll want to handle the scraps you have left over.

You have 2 options: if you are down by a river and camping, it is best to toss scraps into the river, as you don’t want to attract bears! If you are at home, pull out your pot and let's put these scraps to good use! The head, spine, and ribs can be used to make a flavorful stock for soup, and the Belly is often used for sushi, or you could make a delicious ceviche. If you get any females with roe (eggs), they can be cured to make salmon caviar, or bait for future fishing trips.

Below are some great recipes for how to use these scraps.

Source:

Currie, S. (2023, September 6). 40+ recipes and ways to use leftover salmon trimmings - west coast kitchen garden. sabrinacurrie.com. https://sabrinacurrie.com/40-recipes-and-ways-to-use-leftover-salmon-trimmings/

Teach a man to fish, and you feed him for a lifetime

Now that we have some fillets, the next best thing to do is to eat! There are many ways you can prepare your salmon. The most common ways people cook salmon are grilling, baking, and smoking. The link below demonstrates how to bake a perfect salmon fillet in foil using a simple, beginner-friendly method.

Sources:

Barbara. (2025, October 28). Baked salmon in foil recipe. allrecipes.com. https://www.allrecipes.com/recipe/263217/baked-salmon-in-foil/

Now that we have some fillets, the next best thing to do is to eat! There are many ways you can prepare your salmon. The most common ways people cook salmon are grilling, baking, and smoking. The link below demonstrates how to bake a perfect salmon fillet in foil using a simple, beginner-friendly method.

Sources:

Barbara. (2025, October 28). Baked salmon in foil recipe. allrecipes.com. https://www.allrecipes.com/recipe/263217/baked-salmon-in-foil/

1. Can you use this to fillet other fish?

Yes! There are a select few fish with similar structures; you can refer to this instructable. Similar fish are Rainbow and Steelhead Trout, Arctic Char, and Cod, just to name a few.

1. Can you use this instructable to Fillet a store-bought salmon?

Yes absolutely! If you decide to purchase a salmon from the store, you won’t have to worry about cleaning and can get straight to filleting your fish.