Things You'll Need:
- A large towel
- A large cutting board
- A sharp fillet knife
- A bowl to hold fillets
- Pair of tweezers
- A plastic bag for the carcass
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Step 1
Spread the towel over your work surface to catch scales and make clean up easier. Set the cutting board on top of the towel. Set the salmon on the cutting board.
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Step 2
Slice the fish into roast sections no longer than the length of your fillet knife. Begin by cutting as close to the head as possible, at a slight angle slicing toward the front of the fish as you cut just behind the front-most set of fins, then make additional vertical slices working your way to the tail end of the fish.
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Step 3
Slide your fillet knife into a roast, beginning at the tail end, making a deep lateral cut right along the backbone until the point sticks out the other end of the roast. Angle the knife blade down against the bones in the salmon and press down on the roast with your other hand. Saw with the knife all the way through the skin on the top of the salmon.
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Step 4
Slice the meat gently away from the backbone until the knife is against the bones below the backbone. Slide the knife against the bones to cut the meat away from the bones below the backbone, the same as the top half. You should now have a near perfect fillet.
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Step 5
Remove any pin bones from the fillet with tweezers. Place the de-boned fillet in the bowl.
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Step 6
Repeat the steps above for each roast section. Place the carcass in the plastic bag for easy cleanup.
