Norwegian Salmon Cutting Guide

Norwegian Salmon Cutting Guide

Norwegian salmon is an extremely versatile protein. Discover the variety of premium cuts you can create from a single fillet of salmon.

  1. Belly

    Belly

    The belly is the narrow lower section of the whole fillet with thick white fat lines. Starting below the thickest part, it tapers up, extending two-thirds of the way across the whole fillet toward the tail section. With the highest concentration of omega-3s, this flavorful area is a delicacy for many. Its meat is best for creating strips and wraps.

    STEP 1: Place your knife at the tapered end of the belly—where the indentation arcs upward toward the thickest part of the whole fillet.
    STEP 2: Slice crosswise down the fillet, parallel to the center fat line.

  2. Loin

    Loin

    Its equal balance of fat to flesh makes the loin a great option for most cooking styles and cuts, including tasting portions, sushi strips, butterflying and dicing.

    STEP 1: Place your knife on the center fat line perpendicular to the point where the bottom edge of the fillet begins to taper up toward the tail.
    STEP 2: Cut lengthwise to the bottom of the fillet.
    STEP 3: Slice crosswise along the center fat line (away from the tapered tail) to create a rectangular loin section.

  3. Top loin

    Top loin

    Considered the “tenderloin,” the top loin is the most-premium piece of a Norwegian salmon. Featuring a high fat-to-flesh ratio, it’s ideal for all cooking styles, especially grilling, poaching, sautéing, smoking, slow roasting and traditional gravlax.
    STEP 1: Place your knife at the top of the fillet, at the point where it begins to taper down toward the tail.
    STEP 2: Cut lengthwise, toward the center fat line.
    STEP 3: Slice crosswise along the center fat line (away from the tapered tail) to create a rectangular top loin section.

  4. Second cut and tail

    Second cut and tail

    You can create two cuts from the tail section, which is the smallest and thinnest of a whole fillet. It is easily identified by its tapered shape and large fat line running through the center.Depending on the size of the fillet, this section can be as small as 2 inches wide, up to 8 inches wide, measuring from the end toward the loins and belly.
    STEP 1: Place your knife at the top of the fillet, on the inside edge of the top loin. 
    STEP 2: Cut lengthwise from end to end.
    STEP 3: Slice lengthwise down the middle of the portion to separate the tail section from the second cut section.