Limited Edition Collector Blades
How to Fillet a Salmon (and Remove Pin Bones)
How do you fillet a salmon? Cut behind the head down to the backbone, then run a flexible fillet knife along the backbone from head to tail, keeping the blade flat against the bones. Flip and repeat, then trim out the rib bones and pull pin bones with tweezers. Our pick is the Dalstrong Gladiator Series 7" Flexible Fillet Knife ($79), German X50CrMoV15 at 54–56 HRC, with a 16–18° edge. For pin bones, Dalstrong 10" Plating Tweezers ($69) have micro-serrated tips that grip.
What you need
| Tool | Job |
|---|---|
| Gladiator 7" Flex Fillet ($79) | Following the backbone |
| Shogun 6" Fillet ($139) | A sharper, finer option |
| 10" Plating Tweezers ($69) | Pulling pin bones |
| Professional Fish Spatula ($69) | Cooking and flipping the fillets |
Step by step
- Scale and rinse if the fish isn't scaled, then pat it dry.
- Cut behind the gills on an angle, down to the backbone. Don't cut through it.
- Turn the knife flat toward the tail and run it along the backbone in long, smooth strokes, letting the flexible blade ride on the bones.
- Lift off the fillet as you go and cut it free at the tail.
- Flip and repeat on the other side.
- Remove the rib bones by sliding the knife under them at a shallow angle and trimming the belly.
- Pull the pin bones. Run your finger along the center of the fillet to find them, grip each with tweezers, and pull toward the head.
- Skin it, if you like. See how to take the skin off salmon.
Our picks
Flexible Fillet Knife 7", Gladiator Series, NSF Certified ($79). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. A flexible blade that bends along the backbone.
Fillet Knife 6", Shogun Series, ELITE ($139). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. Very sharp for clean cuts through delicate flesh.
Fillet Knife 6", Shadow Black Series, NSF Certified ($109). Spec sheet: 7CR17MOV-X stainless steel, 58+ HRC, 8–12° edge, black titanium nitride coating, G10 handle. The black titanium nitride coating has non-stick properties and superior corrosion resistance, per Dalstrong, useful around wet fish.
Plating Tweezers 10", Dual Color, Professional Use ($69). 10" high-tension tweezers with a micro-serrated tip, 304 corrosion-resistant steel and a leather travel sheath.
After filleting
Wash and dry your fillet knife right away. Cook salmon to 145°F or until it flakes; see salmon cooking temperature. More fillet knives: best fillet knife.
FAQ
How do you fillet a salmon?
Cut behind the gills to the backbone, then run a flexible fillet knife along the backbone to the tail. Flip and repeat, trim the rib bones and pull the pin bones. The Dalstrong Gladiator Series 7" Flexible Fillet Knife ($79) is made for this.
What is the best knife to fillet salmon?
A flexible fillet knife, 6 to 9 inches, which bends along the backbone. Large salmon may need a longer blade.
How do you remove pin bones from salmon?
Run your finger along the center of the fillet to find them, then grip each with tweezers and pull toward the head.
Should you fillet salmon with the skin on?
Yes. Fillet first with the skin on, then remove the skin afterward if you want.
