How to Fillet a Salmon

There are many ways to approach filleting a fish, depending on whether it is a flatfish or round fish. For a typical round fish, like salmon or trout: 1. With a sharp fillet knife, cut close to the head at an angle to prevent losing too much flesh. To leave the head intact, do not cut all the way through. 2. With the knife held flat, cut along the backbone as a guide, using long sweeping cuts to the tail—this reveals the fillet. Turn the fish over and do the same thing on the other side. You now will have two fillets.