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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.

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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