Take versatile and flavorful wild salmon far beyond the fillet.
Photo by Victor Protasio / Food Styling by Robin Bashinsky / Prop Styling by Missie Crawford
Whether grilled, baked, broiled, or served as tartare, salmon fillets have long been the favorite fish in America. They’re rich-tasting, easy to prepare, and packed with omega-3s. As much as I love salmon fillets, on a recent trip to Alaska I learned about additional cuts of salmon that offer unique flavor and texture. When you start with a whole fish, smart butchering gives you not just those fillets, but succulent collars, meaty steaks, tartare-like spoon meat, and a juicy tail. These parts, although unknown to most grocery store–shopping home cooks, are well-known to the folks who break down the fish, as I learned from fisherman and wild salmon expert Marsh Skeele.
Use the guide below to butcher a whole fish, or ask your fishmonger to make these cuts for you. And while I’ve designed the recipes that follow with specific cuts in mind , each can be prepared with fillets in a pinch. For more information on the benefits of wild salmon, visit
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