Cleaning a salmon at home is a straightforward process once you know the steps. You need a sharp fillet knife, a clean cutting board, and about fifteen minutes. The goal is to remove the guts, the gills, the bloodline, and the scales so you are left with clean, ready-to-cook fish.
What You Need Before You Start
Gather your tools before you touch the fish. A sharp knife is the most important tool. A flexible fillet knife works best for cutting along the backbone and removing the rib bones. A dull knife slips, and a slip can mean a trip to the emergency room.
You also need a large cutting board. Wood or plastic both work, but make sure it is big enough for the whole fish. Have paper towels nearby. Keep a bowl or bag for the discarded parts. A pair of kitchen shears helps with the fins and the tail. You may want a fish scaler, though a butter knife works in a pinch.
How to Scale a Salmon
Start with scaling. Salmon have scales, though they are smaller and softer than the scales on some other fish. Lay the fish flat on the board. Hold the tail firmly with one hand. Use your scaler or the back of a knife to scrape from the tail toward the head.
Work in short strokes. The scales come off in a spray, so do this over a sink or a trash bag. Rinse the fish under cold running water to wash away the loose scales. Run your hand over the skin from head to tail. If it feels smooth, you are done. If it feels rough, scrape again.
How to Gut a Salmon
Gutting is the messiest step. Place the fish on its side. Insert the tip of your knife into the vent, which is the small opening near the tail on the belly side. Cut upward toward the head. Keep the blade shallow, just deep enough to slice through the belly wall without cutting into the organs.
Stop the cut at the base of the head. Open the belly with your fingers. Reach inside and pull out the guts. They should come out in one connected mass. If they tear, use your fingers or a spoon to scoop out the rest.
Scrape along the backbone with your thumbnail or the back of the knife. This removes the kidney tissue, which is a dark red strip that runs along the spine. It has a strong, unpleasant flavor. Rinse the cavity thoroughly with cold water.
How to Remove the Gills
The gills are the red feathery structures behind the head. They are not edible and can add a bitter taste if left in. Cut them out with kitchen shears or your knife.
Open the gill flap and cut through the attachment points at the top and bottom of the gill arch. Pull the gills out in one piece. Rinse the area again. If you plan to cook the whole fish, such as a baked salmon, removing the gills is essential. If you plan to fillet the fish, you can skip this step since the gills will be removed with the head.
How to Fillet a Salmon
Filleting gives you boneless pieces of meat. Place the scaled and gutted fish on the board. Make a cut behind the head, angling down toward the backbone. This is the starting point for the fillet.
Run your knife along the backbone from head to tail. Keep the blade flat against the bones. Use long, smooth strokes. Lift the fillet as you go so you can see where the bones are. When you reach the tail, cut through the skin to free the fillet. Repeat on the other side.
You will now have two fillets with rib bones attached. Run your knife flat along the rib bones to slice them away. You can feel the bones with your fingers. Cut just under them to remove the whole strip. Pull out any remaining pin bones with tweezers or needle-nose pliers. These are the thin, flexible bones that run down the center of the fillet.
How to Remove the Bloodline
The bloodline is the dark brown or reddish strip that runs along the center of the fillet. It is not harmful to eat, but it has a stronger, fishier taste. Some people find it unappealing.
To remove it, make a shallow V-shaped cut along both sides of the bloodline. Lift the strip out with the tip of your knife. This removes the darkest part of the flesh. The result is a cleaner-looking fillet with a milder flavor. This step is optional but recommended if you are serving the salmon to guests or if you prefer a milder taste.
How to Skin a Salmon Fillet
Some recipes call for skinless salmon. Place the fillet skin-side down on the board. Start at the tail end. Hold the skin firmly with your fingers or a paper towel. Insert the knife between the skin and the flesh, angling the blade slightly downward toward the skin.
Use a sawing motion while pulling the skin toward you. Keep the knife at a shallow angle so you do not cut into the flesh. The skin should come off in one long strip. If it tears, reposition and continue. The skin is edible and crisps up nicely when pan-seared, so only remove it if the recipe requires it.
How to Store Cleaned Salmon
Fresh salmon should be cooked within one to two days. Keep it in the coldest part of your refrigerator, ideally on ice. Wrap it in plastic wrap or place it in a sealed container to prevent it from drying out and to stop the smell from spreading.
For longer storage, freeze the salmon. Wrap each fillet tightly in plastic wrap, then place it in a freezer bag. Squeeze out as much air as possible. Properly wrapped salmon can be frozen for up to three months. Thaw it in the refrigerator overnight, never at room temperature.
Is It Safe to Clean Salmon at Home?
Yes, cleaning salmon at home is safe if you follow basic food safety rules. Wash your hands before and after handling raw fish. Wash all surfaces and tools that touched the raw fish with hot, soapy water. Keep the fish cold until you are ready to clean it.
Raw salmon can carry parasites, though farmed salmon is generally considered lower risk. Cooking the fish to an internal temperature of 145°F kills parasites and harmful bacteria. If you plan to eat raw salmon, such as in sushi or ceviche, buy fish that has been previously frozen to a temperature that kills parasites. Check with your fishmonger about how the fish was handled.
Can You Eat the Skin and Bones?
Salmon skin is safe to eat and becomes crispy when cooked properly. It contains healthy fats, including omega-3 fatty acids. Many chefs leave the skin on for pan-searing because it protects the flesh and adds texture.
The pin bones are not safe to eat because they are a choking hazard. You can remove them with tweezers, or you can ask your fishmonger to do it for you. The large backbone and rib bones are typically discarded, though some cultures use them to make fish stock. If you are making stock, simmer the bones with vegetables and water for about thirty minutes, then strain.
Frequently Asked Questions
Do you wash salmon before cooking?
No, you should not wash raw salmon before cooking. Washing can spread bacteria around your kitchen.
Rinse the fish only during the cleaning process to remove scales and blood, then pat it dry with paper towels.
Can you eat salmon scales?
Salmon scales are not toxic, but they are unpleasant to eat. They are tough and have a gritty texture.
Scaling the fish before cooking is recommended for the best eating experience.
How long does cleaned salmon last in the fridge?
Cleaned raw salmon lasts one to two days in the refrigerator. Store it on ice in the coldest part of the fridge for maximum freshness.
If you will not cook it within two days, freeze it instead.
Do you need to remove the bloodline from salmon?
No, the bloodline is safe to eat. It has a stronger flavor and darker color than the rest of the flesh.
Removing it gives you a milder-tasting fillet, but it is not required for safety.
