Limited Edition Collector Blades
How to Slice Smoked Salmon Thin
How do you slice smoked salmon? Chill the side, remove any pin bones, then slice it on a very low angle, almost parallel to the board, starting a few inches from the tail and working toward the head, using a long, thin knife in long, gentle strokes. Leave the skin behind on the board. Our pick is the Slicing & Carving Knife 12", Shogun Series, ELITE ($199), a 12" slicer in Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish whose long, thin blade makes wide, translucent slices.
A whole side of cold-smoked salmon or homemade gravlax is a holiday brunch centerpiece. Slicing it thin by hand is easier than it looks.
Slicing styles
| Style | Angle | Best for |
|---|---|---|
| Long, thin slices | Very low, nearly flat | Platters, bagels, canapés |
| Straight-down slices | Vertical | Thicker hot-smoked salmon |
| Strips or dice | Any | Pasta, eggs, salads |
Step by step
1. Chill
Keep the salmon cold until slicing. Cold fish is firmer and slices thinner.
2. Check for pin bones
Run a finger along the center of the fillet. If you feel bones, pull them out with tweezers in the direction they point.
3. Trim the edges
Trim off any dry edges or hard pellicle on the surface. If there's a gray layer along the skin side, leave it for now and trim it off each slice later if you like.
4. Start at the tail end
Place the side skin down with the tail toward your knife hand. Start a few inches from the tail and angle the blade very low.
5. Slice long and thin
Use the full length of the blade in long, gentle strokes, moving toward the head. Stop at the skin and lift each slice off. Let the blade glide rather than pushing down.
6. Arrange
Lay slices on a platter in slightly overlapping rows, or roll them into rosettes. Cover until serving so they don't dry out.
Cold-smoked vs hot-smoked
Cold-smoked salmon (lox-style) has a silky, raw-like texture and is sliced thin. Hot-smoked salmon is cooked and flaky, so it's usually served in chunks or thick slices rather than thin sheets.
Serving ideas
- Bagels with cream cheese, capers and red onion.
- Blinis with crème fraîche and dill.
- Scrambled eggs with strips of salmon folded in.
- Cucumber rounds as gluten-free canapés.
Why a long, thin blade
Thin slices need a blade long enough to make each slice in a single stroke. A short, thick knife drags and tears the delicate flesh. A sharp edge also matters; hone before you start.
Related: the best yanagiba knives and how to fillet a fish.
Wipe the blade with a damp cloth every few slices so fish oils don't make it drag.
Our picks
Slicing & Carving Knife 12", Shogun Series, ELITE ($199). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. Long and thin for smoked salmon.
Slicing & Carving Knife 12", Gladiator Series, NSF Certified ($99). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. A German-steel alternative.
FAQ
What knife do you use to slice smoked salmon?
A long, thin slicing knife. The Dalstrong Shogun Series 12" Slicing & Carving Knife ($199) makes wide, translucent slices in a single stroke.
Which direction do you slice smoked salmon?
From the tail toward the head, on a very low angle.
Do you slice smoked salmon with the skin on?
Leave the side on its skin and slice down to it, lifting each slice off.
How thin should smoked salmon be sliced?
Thin enough to be almost translucent.
Can you slice hot-smoked salmon thin?
It's cooked and flaky, so it's better served in chunks or thicker slices.
