How Many Salmon Fillets in a Pound? A Guide to Getting the Most from Your Fish

Salmon is one of the most popular and nutritious fish on the market. Rich in heart-healthy omega-3 fatty acids, protein, vitamins and minerals, salmon makes for a delicious and healthy meal. When shopping for salmon at the grocery store or fish market, it is often sold in whole fish or fillet form But how much meat can you expect to get from a salmon fillet? How many fillets make up a pound? Read on for a guide to salmon fillet sizes and yields to help you get the most for your money when buying this superstar fish.

What is a Salmon Fillet?

A salmon fillet is a side of meat from a salmon with the bones head tail and fins removed. Salmon have two fillets per fish, one on each side of the backbone. When you buy a salmon fillet at the store, you are purchasing one of these boneless sides of meat.

Fillets may be sold with or without the skin still attached. Skin-on fillets are less processed but contain more usable meat per pound. Skinless fillets are more convenient but have a lower yield since the skin is removed. Fillets are typically sold in 1 to 2 pound packages.

Average Fillet Size and Yield

The number of fillets you will get per pound depends on the size and thickness of each fillet. Here are some general guidelines on salmon fillet sizes and yield

• A 1 pound salmon fillet will feed 2-3 people.

• Thinner tail-end fillets may weigh around 0.5 pounds each. Thicker belly-end fillets can weigh up to 1 pound or more per piece.

• You can expect about 4 to 5 ounces of cooked, boneless salmon per 6 ounces of raw fillet with the skin on. This equals a yield of around 67%.

• For skinless fillets, expect a yield of about 4 ounces cooked per 7 ounces raw, or around 57%.

So if perfectly uniform, you could expect around 2 skin-on or 3 skinless fillets per pound. However fillet size can vary greatly. The number of people a single pound of fillets will feed also depends on the recipe and if any other ingredients are added.

Fillet Size and Shape Varies by Salmon Species

The most common commercially fished salmon species include:

• Sockeye (red)
• Coho (silver)
• King (Chinook)
• Pink

Each species has a slightly different fillet shape and average size:

• Sockeye fillets are medium in thickness and size. They tend to be uniform in shape with an even thickness throughout.

• Coho have elongated, tapered fillets that are thicker towards the head and thinner at the tail.

• King salmon have the largest fillets of any salmon. The thick fillets are also evenly sized from head to tail.

• Pink salmon have the smallest, thinnest uniform fillets of the commercial salmon species.

So King salmon will produce thicker, heavier fillets compared to Pinks. And Coho tails will be thinner than the belly section. These differences in fillet shape and thickness impact fillet weight.

Farmed vs Wild Salmon Fillets

Farmed Atlantic salmon typically have thinner, more delicate fillets compared to wild Pacific salmon. The muscle structure of farmed salmon is much softer. So you may get slightly more farmed salmon fillets per pound compared to wild. However, the fillets contain less usable meat because they are thinner.

In terms of nutrients, wild salmon fillets contain higher levels of healthy omega-3s and antioxidants compared to farmed. They have a brighter orange-red flesh. Wild salmon get their color from eating krill and other natural foods high in astaxanthin. Farmed salmon are fed grain pellets and their flesh is dyed to achieve a similar color.

Portioning Tips to Get the Most from a Fillet

• Purchase thicker fillets whenever possible. They will yield more cooked meat per pound compared to thin tails.

• Cook the belly portion (typically the thickest section) separate from the thinner tail if the fillet is uneven. This prevents overcooking.

• For skin-on fillets, slice off the thinner belly flap before cooking. Cook this portion separately.

• Cut thicker sections in half prior to cooking for more even cooking.

• Resist overcooking. Salmon is best medium rare to medium to prevent moisture loss.

• Chill the cooked salmon then remove any bones/skin before flaking for salads or portioning for meals. This yields more usable meat.

• Use the bones/trimmings to make fish stock. Add leftover cooked salmon scraps to seafood dishes and salads rather than wasting any meat.

Getting the Most Value from Salmon Fillets

To maximize the value you get from salmon fillets:

• Check prices and don’t assume thicker fillets are always more economical. Do the math to determine the cost per pound and overall yield.

• For steaks, look for uniform thickness. Fillet shape can increase waste when cutting.

• For boneless, skinless fillets, opt for thicker cuts where possible for higher yield.

• For skin-on fillets with more variability in thickness, plan to cook portions separately.

• Cook conservatively and avoid overcooking to maximize moisture and flavor. Chill before flaking or portioning.

• Use the bones, skin and any leftovers to make stock or add to other dishes rather than wasting.

So while 2-3 salmon fillets per pound is typical, the actual number varies quite a bit based on thickness. To get the best value, select the right option for your recipe, budget and number of people you are serving. Cook carefully and use the entire fillet to maximize nutrition and minimize waste. With sound shopping and cooking techniques, you can get the most from your salmon fillet poundage.