What is a Side of Salmon Called? Exploring Salmon Cuts and Terminology

Salmon, a culinary delight enjoyed worldwide, boasts a rich flavor profile and nutritional benefits. But when you’re at the fishmonger or browsing online, understanding the different cuts and terms used for salmon can be confusing. One common question that arises is: what exactly is a “side” of salmon called, and how does it differ from other cuts? Let’s dive into the fascinating world of salmon terminology.

Understanding Basic Salmon Anatomy

Before we delve into the specifics of a salmon side, let’s briefly review the anatomy of a salmon. This will help us understand where different cuts originate and how they’re prepared.

A whole salmon, as the name suggests, refers to the entire fish. It includes the head, tail, fins, and all the internal organs. This is typically how salmon is caught and sometimes sold, although most consumers prefer to purchase it in smaller, more manageable portions.

The belly of the salmon is the ventral part of the fish, often prized for its high fat content and succulent flavor. Salmon belly is often sold separately and used in various culinary applications, especially in sushi and sashimi.

The fillet is the fleshy part of the salmon, running along the sides of the fish from head to tail. It’s a boneless (or mostly boneless) cut that is very popular due to its convenience and ease of cooking.

The Elusive “Side” of Salmon: Demystifying the Terminology

The term “side of salmon” generally refers to one entire fillet of salmon, removed from the backbone. In essence, it’s half of the whole salmon, filleted and ready for cooking. Think of it as a large, boneless portion that offers versatility in preparation.

The key characteristic of a side of salmon is its size. It’s significantly larger than individual fillets or steaks, making it ideal for feeding a larger group or for meal prepping. When purchasing a side of salmon, you’re essentially getting one whole fillet, either with or without the skin.

Variations of a Salmon Side

While the general definition of a side of salmon remains consistent, there can be slight variations depending on the preparation method and the vendor.

Some sides of salmon may be skin-on, offering a crispy texture when pan-fried or roasted. The skin also helps to retain moisture during cooking.

Other sides of salmon may be skinless, catering to those who prefer a leaner and more delicate eating experience. Skinless sides are often used in poaching or steaming.

Depending on the vendor, a side of salmon might be further trimmed or pin-boned. Pin bones are small, thin bones that run along the fillet and are often removed for easier consumption.

Why Choose a Side of Salmon?

There are several reasons why choosing a side of salmon might be preferable to individual fillets.

A side of salmon is often more economical, especially when feeding a crowd. Buying in bulk can sometimes offer a better price per pound compared to individual portions.

A side of salmon is incredibly versatile. You can roast it whole, cut it into smaller portions, or use it in various recipes, from baked salmon to salmon burgers.

Cooking a whole side of salmon can be a visually impressive centerpiece for a dinner party or special occasion. The presentation alone can elevate the dining experience.

Salmon Cuts: Beyond the Side

Understanding the other common salmon cuts is crucial for making informed choices at the fish market. Each cut offers a unique texture and flavor profile, making it suitable for different culinary applications.

Salmon Fillets: The Everyday Choice

Salmon fillets are smaller, individual portions cut from the side of the salmon. They are typically boneless and skinless, but skin-on options are also available.

Salmon fillets are convenient for single-serving meals or smaller families. They cook quickly and evenly, making them a great choice for weeknight dinners.

They are readily available at most grocery stores and fish markets. You can easily find both fresh and frozen salmon fillets.

Salmon Steaks: A Hearty Option

Salmon steaks are cross-sections cut perpendicular to the spine of the salmon. They include a portion of the bone, which adds flavor during cooking.

Salmon steaks tend to be thicker and heartier than fillets. They are well-suited for grilling or pan-searing.

The bone-in nature of salmon steaks helps to retain moisture and prevent the fish from drying out during cooking.

Salmon Portions: Pre-Cut Convenience

Salmon portions are pre-cut, individually packaged servings of salmon. They are often frozen and offer convenience for busy individuals.

Salmon portions can be a great option for portion control and easy meal planning. Simply thaw and cook as directed.

While convenient, the quality of salmon portions can vary depending on the brand and source.

Salmon Trimmings: Minimizing Waste

Salmon trimmings are the leftover pieces of salmon after the fillets, steaks, and portions have been cut. These trimmings are still perfectly edible and can be used in various dishes.

Salmon trimmings are often used to make salmon burgers, salmon cakes, or salmon pâté.

They are a budget-friendly option for incorporating salmon into your diet.

Cooking with a Side of Salmon: Tips and Techniques

Cooking a side of salmon can seem daunting, but with the right techniques, it’s surprisingly easy. Here are a few tips to help you achieve perfectly cooked salmon every time.

Roasting: A Simple and Flavorful Method

Roasting a side of salmon is a simple and hands-off method that yields tender and flavorful results.

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Place the salmon, skin-side down (if applicable), on the baking sheet. Drizzle with olive oil, lemon juice, and your favorite seasonings.

Roast for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

Pan-Searing: Achieving Crispy Skin

Pan-searing is a great way to achieve crispy skin on your salmon.

Pat the salmon dry with paper towels. This helps to ensure a crispy skin.

Heat a skillet over medium-high heat. Add a tablespoon of oil with a high smoke point, such as avocado oil or grapeseed oil.

Place the salmon, skin-side down, in the hot skillet. Sear for 5-7 minutes, or until the skin is crispy and golden brown.

Flip the salmon and cook for another 2-3 minutes, or until cooked through.

Grilling: Adding Smoky Flavor

Grilling imparts a delicious smoky flavor to salmon.

Preheat your grill to medium heat.

Brush the grill grates with oil to prevent sticking.

Place the salmon, skin-side down (if applicable), on the grill.

Grill for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.

Poaching: A Gentle Cooking Method

Poaching is a gentle cooking method that results in incredibly tender salmon.

Bring a pot of water or broth to a simmer.

Add the salmon to the poaching liquid.

Poach for 8-10 minutes, or until the salmon is cooked through.

Sustainability Considerations: Choosing Wisely

When purchasing salmon, it’s important to consider sustainability. Choosing responsibly sourced salmon helps to protect wild populations and ensure the long-term health of our oceans.

Look for certifications such as the Marine Stewardship Council (MSC) label, which indicates that the salmon has been harvested sustainably.

Consider choosing wild-caught salmon from well-managed fisheries, or farmed salmon from responsibly managed aquaculture operations.

Be aware of the different types of salmon and their sustainability ratings. Some types, such as sockeye and coho, are generally considered more sustainable than others.

Nutritional Benefits of Salmon

Salmon is not only delicious but also incredibly nutritious. It’s a rich source of omega-3 fatty acids, protein, and various vitamins and minerals.

Omega-3 fatty acids are essential for brain health, heart health, and reducing inflammation.

Salmon is a complete protein, meaning it contains all nine essential amino acids.

It’s also a good source of vitamin D, vitamin B12, potassium, and selenium.

Incorporating salmon into your diet can offer numerous health benefits, from improving cardiovascular health to boosting cognitive function.

Conclusion

Understanding the different cuts and terminology associated with salmon, including the definition of a “side,” empowers you to make informed choices when purchasing this delicious and nutritious fish. Whether you opt for a whole side of salmon for a special occasion or individual fillets for a quick weeknight dinner, knowing the options available ensures that you can select the perfect cut for your needs and preferences. Remember to consider sustainability when making your purchase and explore the various cooking methods to unlock the full potential of this culinary gem.

What exactly constitutes a “side” of salmon?

A side of salmon refers to one whole fillet cut lengthwise from the fish, from head to tail. This means you’re getting an entire half of the salmon, typically with the skin on one side. It’s a substantial cut, often weighing several pounds, and provides a significant amount of meat, making it ideal for feeding multiple people or for meal prepping.

Because it represents one entire half of the fish, a side of salmon showcases the natural texture and fat distribution of the fish in its entirety. This allows for a varied cooking experience, with portions near the head potentially being richer in flavor than those closer to the tail. The even skin coverage also makes it suitable for cooking methods like pan-searing or baking, where the skin can be rendered crispy and delicious.

Is a salmon “side” the same as a salmon “fillet”?

While the terms are often used interchangeably, a “side” of salmon is technically a specific type of fillet. A fillet is a boneless cut of fish taken from the side of the fish, and a side of salmon is precisely that – one whole fillet taken from the fish’s side. However, a fillet can also be a smaller portion cut from a larger side.

Therefore, while all sides of salmon are fillets, not all fillets are sides. A butcher or fishmonger may cut a large side of salmon into smaller portions for individual servings. These smaller pieces are still considered fillets but wouldn’t be referred to as “sides.” Thinking of it like pizza – the whole pizza is the “side,” and a single slice is a “fillet.”

What are the different types of salmon cuts you can get from a side?

A side of salmon can be further divided into various cuts, each suitable for different cooking methods and preferences. Some common cuts include portions, steaks, and even smaller fillets tailored to single servings. Understanding these cuts allows you to maximize your use of a whole side of salmon and cater to specific recipes.

You might also encounter terms like “center-cut” which refers to a thicker, more uniform portion from the middle of the side, prized for its consistent cooking. Then there’s “tail-end” which is thinner and cooks more quickly. Breaking down a side gives you flexibility, letting you broil a center-cut for dinner and use the trimmings for salmon cakes.

How should I store a side of salmon to maintain its freshness?

Proper storage is vital to preserving the quality and flavor of a side of salmon. Ideally, you should use it as soon as possible after purchasing it. However, if immediate use isn’t possible, it’s crucial to follow specific guidelines to prevent spoilage and bacterial growth.

The best way to store a side of salmon is in the coldest part of your refrigerator, preferably near the bottom. Wrap it tightly in plastic wrap, then place it in a resealable plastic bag filled with ice. Change the ice daily to maintain a consistently cold temperature. Properly stored, a side of salmon can remain fresh for up to two days.

What are the best cooking methods for a side of salmon?

A side of salmon is versatile and can be prepared using various cooking methods, each yielding a unique texture and flavor. The best method often depends on personal preference and the desired outcome, whether it’s crispy skin, flaky flesh, or a combination of both. Understanding these methods will help you create delicious and memorable salmon dishes.

Popular options include baking, grilling, pan-searing, and poaching. Baking is a simple and hands-off approach, while grilling imparts a smoky flavor. Pan-searing is excellent for achieving crispy skin, and poaching results in a tender and delicate texture. The key is to monitor the internal temperature to avoid overcooking, which can lead to dry and less flavorful salmon.

How do I know if a side of salmon is fresh?

Identifying fresh salmon is crucial for ensuring a high-quality and safe eating experience. Fresh salmon should exhibit certain visual and olfactory characteristics that indicate its quality. Inspecting the color, texture, and smell will help you select the best side of salmon available.

Look for vibrant, bright-colored flesh, preferably a deep pink or reddish-orange, depending on the salmon variety. The flesh should also appear moist and firm to the touch, not slimy or mushy. Fresh salmon should have a mild, ocean-like scent, rather than a strong fishy or ammonia-like odor, which can be a sign of spoilage.

What is the difference between wild-caught and farmed salmon sides?

Wild-caught and farmed salmon differ significantly in terms of their diet, environment, and resulting flavor and nutritional profiles. Understanding these differences can help you make an informed decision based on your preferences and priorities. Both types have their advantages and disadvantages.

Wild-caught salmon typically have a more varied diet, resulting in leaner meat with a stronger, more pronounced flavor and a richer color. Farmed salmon, on the other hand, often have a more consistent flavor and higher fat content due to their controlled diet and environment. Each type offers a unique culinary experience and caters to different taste preferences.