What You'll Need
- Fish tweezers, small pliers, or fingers.
Directions
Standard salmon fillets are removed from the spine bilaterally with only the pin bones remaining. These king salmon tails are split lengthwise through the spine. They contain the vertebrae and occasional spine bones which keep the fish especially moist during cooking. These bones are easily removed after cooking salmon to medium doneness.
Grill king salmon tails on cedar planks or directly on the grill grates, roast or broil in the oven, or pan-fry in a skillet until the internal temperature reaches 125°F on an instant-read thermometer. Let sit for 5 to 7 minutes or until cool enough to handle, then using pliers or your fingers, carefully remove the bone starting from the tail end. It should be released in one continuous piece.
Grace Parisi
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
