Salmon Fillet

Salmon fillet is a boneless cut from the side of the fish, sold skin-on or skinless with firm orange to deep red flesh. It cooks quickly and stays moist, with a rich, buttery flavor and large flakes, and suits pan searing, roasting, grilling, poaching, or curing. Sold fresh or frozen as portions, center-cut pieces, or whole sides.\n\nWild salmon fisheries span the North Pacific and North Atlantic, while aquaculture supplies much of the global market. The fillet cut features in Nordic, Japanese, and Pacific Northwest cuisines, and is standard output from commercial processing lines.