Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Safely and properly thaw salmon in refrigeration.
Place thawed salmon fillets into a hotel pan over ice.
Dry salmon gently with paper towel, if needed, to remove excess moisture.
Carefully remove skin. Trim filet as minimally as possible, ideally no more than 1/4" from the belly, to maintain a consistently sized portion.
Weigh the cleaned salmon fillet to determine the most efficient yield of 4 oz or 6 oz portions.
Begin cutting portions straight down from the head of the fillet to the tail end. Whenever possible, cut thicker 6 oz portions from the head, leaving thinner 4 oz portions from the tail.
Each cut portion should be within (-) .1 oz to (+) .4 oz of desired spec weight.
Return cut portions to the hotel pan over ice, keeping salmon as cold as possible during the entire process.
Once portioning is complete, transfer salmon to clean food storage containers. Do not stack salmon more than 3 layers.
Cover, label, date and store refrigerated.
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