How to Cut Whole Coho Salmon: Fillets, Portions & Head for Soup
Breaking Down a Whole Silver Salmon
This guide supports our Fresh Silver Salmon (Coho), 6–10 lb whole fish. It shows how a whole fish can be turned into fillets and meal-size portions while reserving useful trim.
Before Cutting
Keep the fish cold, use a sharp knife and a stable board, and clean the fish first. See How to Clean and Gut Whole Coho.
Fillet the Fish
Cut behind the gill plate to the backbone, turn the knife toward the tail, and follow the backbone with controlled strokes. Repeat on the second side.
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Portion the Fillets
Trim as needed and cut across each fillet into portions of similar thickness so they cook at similar rates. Check for pin bones before cooking.
Use the Head and Trim
The head and clean frame can be reserved for fish stock or soup rather than discarded.
Prefer Ready-Cut Portions?
If you do not want to butcher a whole fish, choose our Premium Coho Salmon Fillet Portions.
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