You’ve just landed a king salmon. Now what?
Filleting a king salmon is a skill that every angler should know, and it’s easier than most people expect. With the right technique and a sharp knife, you can break down a whole fish quickly and cleanly without losing any of that premium meat.
This guide walks you through the entire process, from the moment the fish comes out of the water to the point where it’s ready for the pan or the cooler.
What You’ll Need
Before you start, gather your equipment. Having the right tools makes a big difference.
- A sharp fillet knife (an 8- to 10-inch blade works well for king salmon)
- A long flexible boning knife or backup blade for pin bones
- A large, stable cutting board
- Needle-nose pliers or fish tweezers for pin bone removal
- Paper towels or a clean cloth
- A cooler with ice or a container for the fillets
A sharp knife is the single most important factor. A dull blade makes the job harder, wastes meat, and creates uneven cuts. If your knife needs sharpening, do it before you start.
Step 1: Rinse the Fish
Before anything else, rinse the fish thoroughly under cold water and pat it dry with paper towels or a cloth.
This removes surface slime and keeps the fish from sliding around on the cutting board. A secure fish is easier and safer to work with.
Lay the fish flat on your cutting board with the belly facing you.
Step 2: Score Behind the Gills
Position your knife just behind the pectoral fin at a slight downward angle. Cut down until you feel the backbone, but do not cut through it.
This cut establishes the entry point for your fillet and separates the fillet from the head.
Step 3: Run the Blade Along the Backbone
From the cut you just made, turn your knife so the blade runs parallel to the cutting board and pointed toward the tail.
Using long, smooth strokes, run the blade along the top of the backbone from head to tail. Let the bones guide the knife and keep the blade flat against the spine. You want to stay as close to the bone as possible to avoid leaving meat behind.
As you work toward the tail, use your free hand to fold the fillet back gently so you can see where the knife is traveling.
Once you’ve run the blade fully to the tail end, the fillet will come away cleanly from one side.
Step 4: Flip and Repeat
Flip the fish over and repeat the same process on the other side.
Score behind the gills, turn the knife parallel to the board, and work the blade along the backbone from head to tail. The second fillet comes off the same way as the first.
Set both fillets aside with the skin side down.
Step 5: Remove the Rib Cage
Each fillet will still have the rib cage attached along one edge. You can feel it with your fingers — it’s the curved section of bones near the belly.
Slide your knife just under the ribs at a slight upward angle and cut them away from the fillet. Use short, careful strokes and follow the curve of the bones. Try to take as little meat as possible.
This step takes a little practice, but it becomes faster and cleaner with experience.
Step 6: Pull the Pin Bones
Pin bones are thin, flexible bones that run along the center of the fillet. They’re easy to miss but important to remove, especially if you’re cooking the fish whole or serving it to guests.
Run your fingertips down the center of the fillet in the direction of the tail. You’ll feel the pin bones just beneath the surface, spaced about a quarter inch apart.
Use needle-nose pliers or fish tweezers to pull each one out. Grip the bone firmly at the base and pull in the direction it’s angled, which is usually toward the head. Don’t yank straight up or you risk tearing the flesh.
For a large king salmon, this can take a few minutes. It’s worth doing right.
Step 7: Decide on Skin On or Skin Off
Whether you leave the skin on depends on how you plan to cook the fish.
Leaving the skin on is a good choice if you’re pan-searing or grilling. The skin crisps up nicely and helps hold the fillet together during cooking. It also adds flavor.
To remove the skin, place the fillet skin-side down on the cutting board. Hold the tail end firmly and angle your knife between the flesh and the skin at a slight downward tilt. Use a sawing motion while pulling the skin toward you. Done correctly, the skin peels away cleanly with minimal meat loss.
Step 8: Portion and Rinse
Once the fillets are cleaned and the pin bones are out, portion them into the sizes you need.
Rinse each piece under cold water and pat dry. If you’re cooking soon, they’re ready to go. If you’re storing them, see the next section.
Storing Your King Salmon Fillets
King salmon is best eaten fresh, but it stores well when handled properly.
For short-term storage (1 to 2 days), wrap the fillets tightly in plastic wrap or place them in a sealed container on top of ice in the refrigerator.
For longer storage, vacuum sealing is the best option. Vacuum-sealed king salmon keeps well in the freezer for up to 12 months without significant loss of quality. Make sure the fish is completely dry before sealing to prevent ice crystals from forming.
Label your packages with the date and species so you can track what you have.
Now Cook It
Once your fillets are cleaned and portioned, the next step is getting them from the cutting board to the table.
King salmon has a rich, high-fat flesh that stands up well to a variety of cooking methods. Whether you prefer a simple lemon and herb preparation or something more involved, the meat does the work for you.
For ideas on how to cook king salmon, check out our guide on how to cook king salmon.
And if you want to know what sets king salmon apart from other species before your next fishing trip, the king salmon vs sockeye breakdown is worth a read.
Catch Your Own King Salmon in Alaska
The best king salmon you’ll ever fillet is one you caught yourself.
At King Salmon Lodge, we put you on the water with expert guides who know the Naknek River and the surrounding Bristol Bay region better than anyone. When you land a fish here, it doesn’t get any fresher.
If you want to understand the seasons and what to expect on the water before you arrive, our post on when is the salmon run in Alaska is a good starting point. And when you’re ready to plan your trip, explore our fishing adventures or reach out to our team.
The fish are waiting.