Glossary

Fillet

A fillet is a boneless side or portion of fish cut lengthwise from the body. Salmon fillets are sold skin-on or skinless, and a whole side can be cut into several portions. The fillet's thickness at its thickest point is the best guide to oven time, so buyers who want even results should choose portions of similar size. A typical portion for a weeknight bake is a moderate-thickness piece that is done in roughly 12 to 18 minutes at 200 C (400 F). See also: Centre-Cut, Tail Piece, Thickness, and the guide How to Choose Salmon Types and Fillet Cuts for Baking.