How to Carve a Whole Salmon

ByIvy Manning June/July 2014 Issue

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Grilled whole salmonmakes an impressive main course, but there’s a catch; you need to know how to carve it properly. Here’s how:

Remove any aromatics from the cavity (and toothpicks holding it shut, if you’ve used them), then follow the steps below.


1.Carefully peel back the skin from one side of the fish and lightly season the flesh with salt.		2.Using a slotted spatula, remove the flesh from the bones in sections.


3.Use the spatula to hold the bottom flesh down and then carefully lift up and discard the spine.		4.Lightly season the bottom flesh and remove it in sections, leaving the skin behind.

Grilled Whole Wild Salmon with Preserved Lemon and Fennel

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