Glossary

Centre-Cut

Centre-cut is the thick, even middle section of a salmon fillet, taken from between the head end and the tail. Because its thickness is consistent from end to end, the whole piece finishes at the same moment, which makes it the favoured cut for glazes, crusts and presentation dishes. It usually needs a few minutes longer than thinner pieces, or a slightly lower oven. If you buy only one cut for baking, make it this one. See also: Fillet, Tail Piece, Thickness, and the guide How to Choose Salmon Types and Fillet Cuts for Baking.