A single side of salmon holds incredible variety, with different textures, fat contents, and cooking possibilities from end to end. Shun Culinary Ambassador Chef Eric Gephart walks through each section of a salmon fillet, explaining how to recognize every cut and how to use it best.

Using the Shun Narukami 10" Chef’s Knife, Eric demonstrates how one expertly designed knife can glide through the entire side of fish with precision and confidence.

Below, explore each cut and learn how to identify and use every part of your salmon to its fullest potential.

The Prep: Portioning and Pin Bone Check

Before diving into each section, Eric inspects the salmon for pin bones using his fingertips. Any remaining bones are gently pulled toward the head using the Shun Fish Bone Tweezers, ensuring the fillet is smooth and ready to cut.

Once the surface is clean, he uses the long, slightly curved edge of the Shun Narukami 10" Chef’s Knife to portion the side of salmon into distinct cuts, from the tenderloin to the tail. The blade’s length and balance allow clean, confident strokes that reveal the unique texture and marbling of each piece.

1. The Tenderloin (Top Loin)

Running along the upper edge of the fillet, the tenderloin is the leanest and firmest section. With the lowest fat-to-flesh ratio, it is ideal for raw preparations such as tataki or sashimi, where texture and purity of flavor shine.

The top of the bell pepper is removed, exposing the inner seeds; the knife is poised to slice down the side.

2. The Center Cut

A single broccoli floret is being separated by cutting into the branching stem with the knife tip.

The center cut offers the perfect balance of richness and structure. Its consistent marbling makes it the top choice for sushi, sashimi, or elegant pan-seared portions that stay juicy and flavorful.

3. The Belly

The belly is the richest part of the salmon and is packed with omega-3s. Its silky fat content makes it perfect for quick searing or grilling, giving you crisp edges and a buttery texture.

4. The Second Cut and Tail Piece

The lower half of the fillet holds two distinct sections that each offer something special. The Second Cut is even in thickness and cooks beautifully, making it perfect for grilling, sandwiches, or poaching. The Tail Piece is thinner with a line of connective fat through the center. It’s ideal for dicing into poke, tartare, or salmon burgers. And don't forget the skin! It provides both flavor and nutrients when cooked properly. Crisp it up for texture or fry it separately as a garnish. Eric notes that even the skin offers something special if treated with care.

5. The Whole Picture

Every section of the salmon brings something unique to the table. From lean to rich, firm to silky, understanding each cut helps you decide how to use every part of the fish so that nothing is wasted and everything is appreciated.