5 from 14 votes
How to Cut Salmon into Japanese-Style Fillets
This guide shows how to cut a whole salmon into Japanese-style fillets by slicing diagonally into uniform 1-inch cuts. It focuses on preparing the salmon side, removing tail portions that are too small, and ensuring fillets are evenly thick for consistent cooking. Sockeye salmon is used as an example, with a note on different salmon types for specific dishes like Salted Salmon (Shiozake).
Prep Time
10 mins
Total Time
10 mins
Servings:
8
Japanese-style fillets (plus 3 additional odd-sized pieces)
Calories:
107 kcal
Course:
Others
Cuisine:
Japanese
Ingredients
- 1 salmon 1.3 lb, 600 g; you can use any type of salmon; I used the left side of wild sockeye salmon from Costco; read the blog post for why I used the left side, side
Instructions
- Pat dry 1 side of salmon with paper towels. Make sure that the salmon skin does not have scales. Run your fingers back and forth across the skin to see if any scales are left. To remove them, use the flat side of a knife and scrape against the scales.
- Place the salmon skin side down with the narrow tail end to your left (the head end is wider). Next, cut off the tail‘s narrowest part, which is too small for Japanese-style fillets. Tilt your knife back about 30 degrees and diagonally slice the salmon toward the tail end.
- Then, cut your Japanese-style fillets, again tilting your knife at a 30-degree angle to make your diagonal slices. I determine where to cut by thickness and slice the fillets 1 inch (2.5 cm) thick. Try to cut your fillets a uniform thickness so they cook at the same rate.
- My one side of salmon yields 8 Japanese-style fillets and 3 additional odd-sized fillets. For sockeye salmon, I recommend making Salted Salmon (Shiozake). For other types of salmon, check out my salmon recipes.
Cup of Yum
To Store
- I am not a big fan of plastic usage; however, to preserve the salmon and its fresh quality for a longer time, you would need to tightly wrap each fillet in plastic, remove the air, and put it in a bag/container before storing in the freezer. It will last for a month, or maybe a little longer if your freezer keeps the temperature well.
Nutrition Information
Calories
107kcal
(5%)
Protein
15g
(30%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
2g
(10%)
Cholesterol
41mg
(14%)
Sodium
33mg
(1%)
Potassium
368mg
(8%)
Vitamin A
30IU
(1%)
Calcium
9mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8 Japanese-style fillets (plus 3 additional odd-sized pieces)
Amount Per Serving
Calories 107
% Daily Value*
| Calories | 107kcal | 5% |
| Protein | 15g | 30% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 41mg | 14% |
| Sodium | 33mg | 1% |
| Potassium | 368mg | 8% |
| Vitamin A | 30IU | 1% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.