How to Fillet a Salmon: Tips and Tools for Filleting Salmon

How to fillet a salmon caught on Alaskan rivers isn’t hard if you take the right steps. Once you’ve reeled in your big catch through flossing, or other fishing techniques, it’s time to prepare it for your dinner table. For any fisherman, learning how to fillet a salmon properly is a must-know skill worth the time and effort.

This post will discuss filleting a whole salmon caught on the Kenai River using a fillet knife. We’ll also share some tips on using as much salmon as possible for smoking, making soup, and even correctly disposing of the remains.

WHAT IS A FILLETED SALMON?

Filleted salmon is simply the meat of a salmon cut away from the bones or the spine. The process involves carefully slicing the meat away from the head, tail, and rib bones.

This leaves only the perfect, meaty fillets, which can be prepared in numerous ways, including barbecuing, grilling, baking, and frying.

Step 1: Clean Your Workspace

Before starting, it’s essential to clean your workspace. Make sure the surface you are using is clean and sanitized. Rinse the salmon thoroughly with cold water and pat it dry with a towel.

Step 2: Gather the Right Tools

Before you begin filleting, ensure you have the appropriate equipment. It would be best to have a fillet knife, cutting board, scaling tool, and a pair of pliers. Choose a fillet knife with a sharp, flexible blade, perfect for cutting through the fish’s bones and skin.

I really like Bubba knives, as well as Dexter knives for filleting fish. A sturdy cutting board will prevent the fish from slipping away. A scaling tool will remove the fish’s scales, while a pair of pliers will help remove the bones.

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Step 3: Prepare the Fish to Fillet

To prepare the salmon to fillet:

1. Hold it firmly by the head and turn it upside down before you begin filleting the salmon.
2. If you prefer to scale your fish, using the scaling tool, scrape the scales off, making your way towards the tail. It’s unnecessary to scale a salmon, but I’ve seen some people do it before filleting there salmon.
3. Rinse off any scales or debris before filleting your salmon.
4. Remove the belly of the salmon. Turn the fish on its back and head and use a knife to cut below the gills horizontally to about an inch past the pelvic fin.
5. Next, remove all the entrails from the salmon, including the guts, fish eggs, blood veins, sperm sacs, etc. When filleting salmon, be careful removing these fish parts so they do not contaminate the meat. If any of these fish parts are punctured and the meat is contaminated, quickly rinse the salmon under cold water, then dry off the fish.
6. Afterwards, cut through salmon right behind the gills at an angle towards the top of the head. Be careful not to go through the backbone of the salmon. Once you hit bone, you’ll turn your blade towards the tail, and fillet one side of the meat off the fish.
7. Then, continue to fillet the rest of the salmon by repeating the same procedure on the other side of the fish.
8. To access the collar off the salmon when you fillet the fish, take a butcher knife and cut the meat on the back of the head off. This piece is about 1 to 1-1/2 inches thick and is a substantial amount of meat that most fishermen make the mistake of discarding.
9. Take the remaining head and save for fish head soup.
10. Then, cut the tail off the remaining rib cage and save the ribs for soup.
11. Lastly, if the salmon were female, save the eggs silver salmon bait (where legal). Be sure to discard any salmon carcasses appropriately, and always practice best bear safety techniques.

Step 3: Belly Meat for Smoking

The belly meat of the salmon is the most delicious and highly sought-after. To keep the belly meat intact, cut along the rib cage and remove it entirely from the fish.

Using your fillet knife, cut this section of the salmon into pieces that are around one inch wide. These can be used for smoking salmon and are a great addition to any meal.

Step 4: The Head for Fish Head Soup

The head of the salmon is a delicacy in many cultures, and fish head soup is a traditional preparation. To remove the head, incision behind the gills and cut straight through the fish’s spine. Cook the head in boiling water for around 40 minutes and remove all cooked meat from the bones.

Step 5: Proper Disposal After You Fillet a Salmon

It’s essential to dispose of the salmon remains correctly. Never throw any unwanted parts of the salmon into local water sources or rivers. Instead, bring the carcass back to the lodge or campsite and dispose of it properly. You can also use the remains to make fish head soup; make sure not to waste anything.

HOW TO EAT FILLETED SALMON

Depending on your preferences, there are many ways to prepare and eat fillet salmon. Consider baking or grilling your fillet salmon if you want a healthy meal.

This will ensure the salmon retains the most nutrients and flavor while minimizing added fats and oils. If you like a more indulgent dish, you can try frying your fillet salmon – the crispy outer layer complements the rich flavor of the salmon meat perfectly.

NOW YOU KNOW HOW TO FILLET A SALMON

Learning how to fillet a salmon caught on the Kenai River is crucial for any angler. By following the above steps, you can ensure that you use the whole fish effectively.

The belly meat is perfect for smoking, while the head is a delicacy in many cultures. And remember, properly dispose of the remains to keep the environment clean. With some practice, you will become a pro at how to fillet a salmon.