Food & Drink

How To Cook Fillet Salmon

How To Cook Fillet Salmon
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Richard and Paul from Fin and Flounder take you through how to prepare fresh salmon, from cutting and filleting it to cooking it. Enlarge Richard and Paul from Fin and Flounder take you through how to prepare fresh salmon, from cutting and filleting it to cooking it.

At a glance

Preparation Time:
30 minutes
Cooking Time:
14 minutes
Total Time:
44 minutes


Ingredients

  • salmon fillets
  • teriyaki sauce

Method

To fillet the salmon, use a long, serrated knife. Starting from the top of the fish, cut off the head and cut down along the backbone. Lift it up halfway and then gently push through with the knife using a firm grip, pulling towards you. Pull the fillet off and remove the fat line and any fins or small bones that have been missed. Repeat on the other side of the fish.

For smoking, leave the fin on and hang in a smoker. For cooking, cut portions across the width of the fish and check for any small bones.

For salmon teryiaki, the salmon can be cooked with or without the skin. If cooking with the skin, run a knife along the skin to remove any loose scales. To remove the skin, run a knife along under the skin, gently pulling towards you while pushing away with the knife. Place the fillet in a bowl of teriyaki sauce for around 15 minutes on each side. Heat in a griddle pan on a low heat for around 7 minutes on each side.