A pale pink piece of salmon, roasted crispy on the skin, seasoned only with salt and pepper - oh yeah, there laughs the connoisseur heart.  But these pre-portioned and shrink-wrapped- pieces from the freezer shelf - does not work at all.  Impress yourself and your gourmet friends and take one of these silvery shining magnificents apart.  Yes, yourself with your own hands.  You will be richly rewarded with a stunningly fresh taste.  The cutting technique is tried and tested and simple.  With our step-by-step instructions and the matching sharp kitchen knives from WÜSTHOF, you'll be able to do it easily.  An odourless plastic cutting mat is also an advantage.  Are you ready?  Let's go.

Preparation
The right fish

Ideally, you buy your salmon from your trusted fishmonger.  Farmed or wild salmon, it's your choice.  Unfortunately it is difficult to make general statements here, but the origin is important.  Let us advise you best.

Step 1
Fins up
With a sharp, stable knife, for example the WÜSTHOF Ikon ham knife, you start below the ventral fin and cut with a round cut past the gills to the spine.

Step 2
Cut out the fillet

Once you reach the spine, you carefully cut along the spine to the tail fin.  Gradually you will separate the fillet from the bones.  Remove the dull belly flap.

Step 3
Away with the train oil
Even the Tran still has to be removed.  To do this, cut the fillet with the ham knife in the middle in a v-shape.  The fish oil can then be easily removed.
Step 4
Boning

With the back of the knife you run over the meat once, so that the bones stand up.  Now take a pair of fishbone tongs and pluck the remaining bones.  If you plan to grill the salmon, for example on the plank, or fry it, you are already done with the preparatory work.  In this case the skin should stay on.  For pickled, raw or smoked salmon, however, there is still some work to be done.

Step 5
Detaching from the skin
With a long and flexible knife, such as the WÜSTHOF Ikon Classic salmon knife, you separate skin and meat in one go.  You hold the fish by its tail end, make a slight cut, press the knife onto the cutting surface and loosen the skin.
Step 6
Portioning

With a santoku or chef's knife you can now cut the salmon into portions and turn them into fine tartar or sashimi with light weighing cuts.  If you want to watch the whole process again as a video, you can find it at the address below.

Knife recommendations
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Classic Ikon
Utility knife 16 cm / 6"
The Ham Slicer has earned its name: its shape and sharpness are designed to cut very thin slices of hard ingredients, especially from hams. These qualities make this knife ideally suited to fruit and vegetables and other meats too, as well as for carving roasts.
Classic Ikon
Salmon slicer 32 cm / 12"
The ideal tool for preparing and carving a salmon: this Salmon Knife, with its flexible and extremely sharp blade, slides easily through fish and is particularly suitable for salmon as it allows for the cutting of wafer-thin slices. The dimples - slight depressions near the edge of the blade - create small air cushions that prevent the fish from sticking to the knife.
Classic Ikon
Santoku 17 cm / 7"
What a cook's knife is for European kitchens, the Santoku is for Japan and the whole of Asia: so versatile in shape, weight and edge that it can be used for mincing and chopping herbs, vegetables and fruit as well as for preparing fish and meat. The sharp blade of a Santoku allows anything from regular to wafer-thin cuts - it is therefore now indispensable in kitchens all around the world.
Cutting Academy Live - Reviews
Live format - Watch - get better

The recordings of our interactive live shows, you can learn new cutting techniques - whether cradle cut, Julien cut, or Paysenne cut, from the claw handle to the tunnel handle and the different ways of holding the knife, you will learn many useful tips and tricks in the workshops - and each episode will be better in the precise and safe handling of chef's knife, paring knife or santoku.

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Episode 1
Hummus-Bowl - finely chopped vegetables with Epicure
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Episode 2
Aubergine salad - precise cuts with the Classic knife series
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Episode 3
Gnocchi pan - perfectly prepared with Classic Ikon
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Episode 4
Chicken skewers - real craft with Crafter knives
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Episode 5
Fine curry - harvested and cut with Urban Farmer
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Episode 6
Handmade fish fingers - every cut fits with the Classic Series
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Episode 7
Red cabbage salad - precisely prepared with the exclusive Aeon series
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Episode 8
Wok vegetables - with finely portioned fillet thanks to the Butcher Knife
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Episode 9
Salmon on baked potato - prepared with Classic Ikon Crème
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Episode 10
Spicy lamb chops - precisely cut with Classic knives
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Episode 11
Grilled fruit salad - slicing with Crafter knives
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Episode 12
Fresh monkfish - precisely filleted with Epicure knives
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