How to Cut a Salmon Fillet to Stuff It
- 1). Lay the whole salmon fillet on your cutting board. Locate the spot where the fillet begins to taper toward the tail, and cut off the tail portion. What is left will typically be a piece of salmon 10 to 14 inches wide.
- 2). Trim away the thin belly portion of the fillet, leaving a rectangular center cut of salmon fillet that is three to four inches wide; 10 to 14 inches long, and 1 1/2 to 2 inches thick at its highest.
- 3). Slice into the salmon fillet from the belly side, holding your knife horizontally. Make the cut slightly below its vertical mid-point, because the top of the fillet will cook more quickly than the bottom, and should be slightly thicker.
- 4). Draw your knife the length of the fillet in one long, smooth stroke, to minimize any tearing or ragged edges. Leave an uncut portion about 3/4-inch wide at the back of the fillet, to act as a hinge.
- 5). Stuff the salmon as a whole fillet, or cut into four to six individual portions. Individual portions are harder to cook without losing the stuffing, unless they are wrapped in pastry or parchment paper for cooking.
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