Several raw salmon fillets with silver skin and bright orange flesh are neatly arranged in a row on a dark surface, showcasing how to cut salmon into Javanese style fillets.

Recipe Highlights

My family eats salmon at least once a week, and this is one of my most-used kitchen techniques. Once you learn it, you’ll always have authentic Japanese-style salmon fillets on hand—no specialty store needed.

  • Authentic cut, easy technique – A 30-degree diagonal slice maximizes surface area for faster, more even cooking
  • Budget-friendly – Costs significantly less than pre-cut Japanese-style fillets
  • Perfect portion control – The traditional Japanese fillet size is about 2–3 oz, perfect for even cooking and easy plating

In this tutorial, you’ll learn exactly how to break down a side of salmon into authentic Japanese-style fillets—ready for Teriyaki Salmon, Hokkaido Salmon Hot Pot, or popular Japanese breakfast champion, Salted Salmon recipe next!

A Japanese meal consisting of small dishes or bowls, each plating Teriyaki Salmon, steamed rice, miso soup, pickles, tamagoyaki, and green bean gomaae.

What Kind of Salmon to Use

There are several kinds of salmon and each comes in different thicknesses, flavors and textures:

  • King Salmon (Chinook) – Richest flavor, highest fat content; the most luxurious choice
  • Coho Salmon – Milder flavor, medium fat; a versatile everyday option
  • Sockeye Salmon – Deep red flesh, bold flavor, leaner than king; ideal for Japanese-style fillets
  • Atlantic Salmon – Mild, widely available, and consistently fatty; the easiest to find year-round
  • Arctic Char – Similar to salmon in texture, slightly milder; a good substitute when salmon is unavailable

Any of these works for Japanese-style fillets, though sockeye and king salmon are the most common choices at Japanese grocery stores.

For today’s tutorial, I bought a side of wild sockeye salmon (1.3 lb, 600 g) from Costco.

A white plate containing Japanese salted salmon (Shiozake), tamagoyaki, and spinach salad.
Slices of raw salmon, expertly prepared following how to cut salmon into Javanese style fillets, showcase vibrant orange flesh and silvery skin, neatly arranged in a row on a dark slate surface.

How to Cut Japanese-Style Salmon Fillets

  1. Prepare your salmon. Place the side of salmon skin side down on a clean cutting board, narrow tail end to your left. Check that the salmon skin does not have scales. 
  1. Trim the tail. Remove the very tip of the tail end. It’s too thin to make a proper fillet and will overcook.
  1. Slice the fillets. Tilt your knife back at a 30-degree and slice toward the tail. This diagonal position is what gives Japanese-style fillets their signature wide, flat shape. Each fillet should be 1 inch (2.5 cm) thick and weigh 60–80 grams (2.1–2.8 oz).
Two hands pat a raw salmon fillet dry with a paper towel on a dark surface. The salmon is partially covered by the towel as it is being prepared.
A hand uses a large knife to slice a raw salmon fillet on a dark cutting board. The fishs vibrant orange flesh and the texture of the fillet are clearly visible.
A hand holding a raw salmon fillet on a dark cutting board while slicing it with a large knife; several cut pieces are arranged to the left.
Namiko Hirasawa Chen

Nami’s Recipe Tips

These simple tips will help you cut Japanese-style salmon fillets perfectly every time.

  • Use a sharp knife – A long thin blade gives you clean cuts with minimal pressure. Avoid serrated knives, which tear flesh and ragged edges.
  • Choose the left side fillet if possible – A side of salmon comes in left and right sides. Since you’re buying a whole side, I recommend the left side — when plating, the dark skin naturally falls on the left and the lighter belly skin on the right (see below). It’s helpful to remember that the belly side has less flesh since the gut has been removed.
Salted salmon served along with Japanese style breakfast.
  • Don’t skip trimming the tail – Even a small uneven tip will overcook before the rest of the fillet is done.
  • Weigh your fillets – 60–80 grams (2.1–2.8 oz) is the traditional Japanese portion. Much smaller than a typical Western portion.
  • Keep the skin on – It protects the flesh during cooking and crisp up beautifully in a hot pan.
Sliced raw salmon with silver skin and vibrant orange flesh, arranged neatly in a row on a dark slate board, showcasing how to cut salmon into Javanese style fillets.
A Japanese donabe clay pot containing salmon, potato, daikon, corn, cabbage simmered in miso-based soup.

Storage Tips

To Store: I am not a big fan of plastic usage; however, to preserve the salmon and its fresh quality for a longer time, you would need to tightly wrap each fillet in plastic, remove the air, and put it in the bag/container before storing in the freezer. It will last for a month, or a bit longer in a well-maintained freezer.

Several pieces of fish, cut using the how to cut salmon into Javanese style fillets method, are wrapped in plastic wrap and placed into a large resealable plastic freezer bag on a wooden surface.

I’d love to hear how yours turned out! 💛 Please leave a star rating and comment below to share your experience. Your feedback not only supports Just One Cookbook but also helps other home cooks discover recipes they can trust.

Slices of raw salmon with silver skin and bright orange flesh are neatly arranged in a row on a dark slate surface, showcasing how to cut salmon into Javanese style fillets.
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5 from 6 votes

How to Cut Salmon into Japanese-Style Fillets

by Namiko Hirasawa Chen
Follow these detailed step-by-step instructions on how to cut a side of salmon into thin Japanese-style fillets and make delicious salmon recipes like Teriyaki Salmon, Miso Salmon, and Salted Salmon (Shiozake)!
Prep: 10 minutes
Total: 10 minutes
Servings: 8 Japanese-style fillets (plus 3 additional odd-sized pieces)

Ingredients  

  • 1 side of salmon (1.3 lb, 600 g; you can use any type of salmon; I used the left side of wild sockeye salmon from Costco; read the blog post for why I used the left side)

Instructions

  • Pat dry 1 side of salmon with paper towels. Check that the salmon skin does not have scales. Run your fingers along the skin to feel for any remaining scales. Use the flat side of a knife to scrape them off.
    Two images side by side show hands patting a raw salmon fillet dry on a dark surface, an essential first step in how to cut salmon into Javanese style fillets. The left image shows the left side; the right image shows the right side.
  • Place the salmon skin side down with the narrow tail end to your left (the head end is wider). Cut off the tail‘s narrowest part, which is too small for Japanese-style fillets. Tilt your knife back about 30 degrees and diagonally slice the salmon toward the tail end.
    Two side-by-side images demonstrate how to cut salmon into Javanese style fillets: the left shows an angled cut, while the right displays a horizontal slicing motion on a large raw salmon fillet atop a dark cutting board.
  • Cut the Japanese-style fillets, tilting your knife at a 30-degree angle to make diagonal slices. Slice the fillets to a uniform 1-inch (2.5 cm) thickness so they cook evenly. My one side of salmon yields 8 Japanese-style fillets and 3 additional odd-sized fillets. For sockeye salmon, I recommend making Salted Salmon (Shiozake). For other types of salmon, check out my salmon recipes.
    Left: A hand demonstrates how to cut salmon into Javanese style fillets with a chef’s knife on a dark cutting board. Right: Neatly arranged salmon slices and the knife rest on the same board.

To Store

  • Wrap each fillet individually in plastic wrap, removing as much air as possible, then place in a freezer-safe bag or container. Freeze for up to 1 month.
    Individually plastic-wrapped fish fillets are laid out on a wooden surface; on the right, some fillets—prepared using how to cut salmon into Javanese style fillets—are being placed into a labeled resealable plastic bag for storage.

Nutrition

Calories: 107kcal, Protein: 15g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Cholesterol: 41mg, Sodium: 33mg, Potassium: 368mg, Vitamin A: 30IU, Calcium: 9mg, Iron: 1mg

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Editor’s Note: This post was originally published on March 28, 2022, and updated with more helpful information on March 15, 2026.