Chill the salmon until firm
Place the salmon skin-side down on a clean cutting board
Use a sharp fillet knife or chef’s knife
Remove any scales if needed
Cut off the head if present
Trim the tail if desired
Remove the belly flap if desired
Slice along the backbone to separate fillets
Cut along the rib bones to free the flesh
Remove pin bones with tweezers or pliers
Peel off the skin if needed
Cut the fillet into portions across the grain
Make even cuts for steaks or cubes as needed
Keep the knife angled slightly for clean slices