Salmon fillet break down

You asked for it so here it is.

First step is to cut a small slit about 3 inches long near the end of the tail as shown. This will make it easier to transport salmon fillet and wash as you now have a handle for one finger.

Next cover the fillet in a thin layer of salt on both sides. This can be kosher salt or regular table salt. This draws out some moisture and reduces the trimethylamine content in the salmon.
Let sit for 15 minutes then rinse off with cold water and submerge in a 4 part water 1 part distilled White vinegar solution.
Pat dry with paper towels or kitchen cloth and transfer to a cutting board.

Now is the time to take the pin bones out if they are in and if they are not in just do a quick double check the manufacturer got them all out.

After deboning, the next step is to quarter the fillet. First cut the collar area so it is square with the rest of the fillet and cut about a hand length off from the tail end. From there cut the salmon in half along the spine line then in half vertically. This should give you 4 nice pieces of salmon with 2 pieces of scrap for spicy salmon or whatever you want. Go throw them on the grill or something.
If you want to freeze the salmon now is the time. Just plastic wrap each piece in about 3 layers.
If you plan on using them or have now thawed your salmon lets continue.

Next step is to trim up the saku and take off the skin. To trim cut the spine touching piece away and cut the other side so it’s square. Now keeping the saku skin side down cut just above the brown layer of meat until it is separated. If you still have undesirable meat or skin on the saku just trimm off as needed with that side facing up now. (You can also skin the salmon before trimming. It’s up to you)

Next once you have your saku wash it off in a bowl of ice water and a pinch of salt, pat dry, and plastic wrap. You can keep in the fridge for 3 max 4 days and wash off every morning with salted ice water and pat dry.

by ReddTheSailor