How to Clean & Fillet a Whole King Salmon (Chinook)
Preparing a Whole King Salmon
This guide supports our Fresh Whole King Salmon. Check the selected product variant first: current whole-fish options may be head-on or head-off and are sold gutted.
Tools
Use a clean, sharp fillet knife, a stable cutting board and clean towels. Keep the fish cold until preparation.
Filleting
- Place the gutted fish securely on its side.
- Cut behind the gill plate or collar area toward the backbone.
- Turn the blade along the backbone and use long controlled strokes toward the tail.
- Remove the first side, turn the fish and repeat.
- Trim rib bones and pin bones as appropriate for your intended cut.
Use More of the Fish
Whole King Salmon provides more than fillets. The collar can be grilled or broiled, belly can be cooked or cured, and suitable clean bones and trimmings can be used for stock.
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Want a Ready-Cut Product?
If you do not want to fillet a whole fish, choose Fresh King Salmon Fillets, Frozen King Salmon Fillets, or King Salmon Steaks.
For a visual demonstration, see our King Salmon Filleting Video.
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