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Salmon, Fillets Of

Fillets of salmon differ from salmon cutlets in this: that in the latter the fish is cut into slices through the bone, but in the former the flesh is raised from the bone by means of a knife slipped along the spine. When the separation is effected, the skin is removed, and the fish cut into neat pieces of any shape and thickness that may be desired, though they are not often more than half an inch thick. Almost all the recipes which are given for salmon cutlets apply also to fillets and vice versa. The time required for broiling, etc., must be regulated by the thickness of the fish.