Salmon in Disguise

Preparation info

  • Serves

    10 to 12

    • Difficulty


Appears in

The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook

The Cookbook Library

By Anne Willan

Published 2012

  • About


  • 1 whole salmon (10 to 11 pounds or 4.5 to 5 kg), cleaned and scaled, with head and tail attached


To fillet and divide the fish

Wash the salmon thoroughly and pat dry with paper towels. With a large chef’s knife, cut off the head, including the gills, on a slight diagonal. Cut off the tail. Set the head and tail aside. Next, remove the fillets of salmon from the backbone with a flexible knife by cutting along the upper back of the fish on one side and l