Salmon fillet
Used in 2 recipes on RecipeWiki.
Salmon fillet is the boned side of the fish, cut into portions or used as a single piece. This page covers both skin-on fillets and skinless ones. The flesh is rich and oily, with a mild, sweet flavour and a soft flake when cooked through. For Crisp-Skinned Salmon, dry the skin thoroughly with kitchen paper and start it skin-side down in a hot pan without moving it, so it crisps instead of sticking. For Kulebyaka, the Russian fish pie, skinless fillet is layered with rice and mushrooms inside pastry. Fresh fillets should look moist and glossy, with no strong fishy smell. Run your fingertips over the flesh to find pin bones.
Most often cooked with
Butter
Dill
LemonRecipes with salmon fillet
Crisp-Skinned Salmon
Salmon fillets cooked almost entirely on the skin side in one pan, which crisps the skin and leaves the flesh barely set.
15 minutes
30 minutes
Dinner
Kulebyaka
An enriched pastry loaf layered with salmon, rice, egg and dill, baked until the crust sounds hollow.
Main courses
Pescatarian
Russian