How to Fillet King Salmon and Grill It on a Cedar Plank
How to Fillet King Salmon and Grill It on a Cedar Plank
This guide covers cutting a whole king salmon, removing rib and pin bones, and preparing a fillet for cedar plank grilling. Choose a fresh whole King Salmon and check the selected variant for head-on or head-off preparation.
Step-by-Step: Filleting & Trimming a King Salmon
What you’ll need: a sharp fillet knife, a boning knife (optional), a cutting board, a clean towel, and tweezers or pliers for pin bones.
How to Fillet
- Lay the salmon flat with the belly facing you.
- Make a clean cut behind the gill plate, angling toward the head and stopping at the spine.
- Turn the knife horizontally and glide it along the backbone toward the tail.
- Remove the first fillet, then flip and repeat on the other side.
Trimming
- Trim off the belly fat — or save it. It is the richest part of the fish and is available as salmon belly strips.
- Remove rib bones with a boning knife.
- Use tweezers to pull pin bones along the center line.
- Pat dry with paper towels.
You now have two clean fillets ready for the grill. If you do not have access to a whole fish, order pre-cut King Salmon fillets here.
Cedar Plank Grilling Recipe: King Salmon
Cedar plank grilling is one of the best methods for King salmon. The wood infuses gentle smoke and prevents overcooking, while the high fat content of king salmon keeps everything juicy and self-basting throughout the cook.
Ingredients
- 1 full King Salmon fillet
- 1 untreated cedar plank, soaked in water for 1–2 hours
- 2 tbsp olive oil
- Zest and juice of 1 lemon
- 1 tbsp honey or maple syrup
- Salt and pepper to taste
- Fresh dill or parsley (optional)
Instructions
- Preheat your grill to medium heat (375°F / 190°C).
- Place the soaked cedar plank directly on the grill grates and let it heat for 2–3 minutes.
- Mix olive oil, lemon zest, lemon juice, and honey in a small bowl.
- Brush the marinade over the salmon.
- Place the salmon skin-side down on the cedar plank.
- Cover the grill and cook for 12–15 minutes.
- Fish is done when it flakes easily and reaches an internal temperature of 145°F.
- Serve with lemon wedges and fresh herbs.
This method also works beautifully with Coho Salmon, Chum Salmon, or Silver Salmon for a milder result.
Cooking time varies with fillet thickness and grill temperature. Check for 145°F in the thickest part using a thermometer, following FDA seafood guidance. Use a food-safe grilling plank and follow its manufacturer’s directions.
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