5 Cuts of Salmon and How to Cook Them

Grill master extraordinaire, Chef Eric Gephart, is known worldwide for his creative approach to grilling whole fish - like this Dragon Salmon! But today, he’s getting back to the basics and sharing with every home cook - the five individual cuts you can get from a salmon fillet and the best way to prepare each one [detailed below]. Let’s dive in!

Recommendations for Cooking the:

Belly

Roast briefly at high heat. This delicacy has a high fat to flesh ratio and is best described as salmon butter. It has the highest concentration of Omega-3s on the body which explains why fish mongers, chefs and predators go straight for the belly!

Loin

This cut has a more equal balance of fat to flesh. It is perfect to slice and great for sushi. If you want to make a killer Poke, go for the loin section!

Top Loin

This is the premium cut of the main side, often referred to as the tenderloin. I especially love to grill or sauté this cut. The high fat to flesh ratio in the top loin reacts so well to high heat applications. Salt it, sear it, let it rest, slice and let your troubles melt away!

Second Cut

In my mind this is the most versatile cut. It reacts favorably to both moist and dry heat cooking methods. There is no finer cut to poach in a court bouillon but I also love to cure and smoke the second cut as well.

Tail

The thinnest section of the main fillet, I am a huge fan of this thin cut for minced and ground applications. This is the cut that makes Kvarøy Arctic salmon sausage patty dreams come true. Also great for a quick grill if you have a friend who prefers their salmon a bit more on the done side, it can go on the grill at the same time as the thicker cuts and come off with them as well.