Cuts of Salmon

A quick reference guide for buying salmon cuts:

Whole Salmon

A whole salmon includes the salmon head and tail, although the organs have been removed for easy preparation. This cut is best for those who wish to serve large groups, as well as for those who wish to try new and innovative ways to prepare salmon. A whole salmon can be stuffed and makes for an impressive presentation.

Salmon Fillet

The fillet cut is a section of the salmon that is separated from the ribs and backbone, producing two long portions of boneless meat. Salmon fillets can also be cut into fillet portions, which are most often smoked and used as lox.

Salmon fillets make for a very refined presentation, as all the skin and bones have been removed. You can buy any size fillets you need, from a single-portion slice to an entire half of a fish. Fillets are good for delicate preparations such as poaching, steaming, pan-frying, curing or smoking.

Salmon Steaks

Salmon (without the head or tail) is cut transversely through the backbone, producing portions about one inch thick. Salmon steaks are best for grilling.

TIP: Portion Size

When buying salmon, it's important to remember that while the cut of the salmon can also determine portion size, it's best to plan on approximately 6 ounces of raw salmon per serving.

Learn more about choosing ocean-farmed salmon -- see Dining Out 

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