Norwegian Salmon Portion Cuts

FROZEN and VACUUM SEALED
May be slightly thawed once delivered.
Subject to applicable delivery surcharge
NO MINIMUM ORDER

Salmon can be portioned in several ways depending on desired size and cooking method. Common methods include cutting into fillets, steaks, or sides, each with different applications.

Salmon portion cuts refer to the way the fish is sliced for cooking and serving. Here are the most common types:

Fillet – A boneless, skin-on or skinless cut taken from the side of the salmon. Great for grilling, baking, or pan-searing.
Steak – A cross-section cut, usually including the backbone. This thick, hearty cut is perfect for grilling or poaching.
Loin – The thickest part of the fillet, cut into smaller portions. Ideal for high-heat cooking methods like roasting.
Tail – A thinner cut from the rear end of the salmon. Often used for quick-cooking dishes.
Sushi Cut – Thin slices of salmon used for sushi and sashimi.