I am frequently asked how to filet a salmon.  While there are many methods, some designed for speed and others designed to harvest the most meat possible.  This particular technique is of the later; while not particluarly fast, it is very effective at retaining as much of the edible meat as possible.  I learned this technique from a friend, William, a Alaskan Native.

Of course, it all starts with a fish in the box.  So, this is the before pic of a bright, chrome 25 pounder.

First, take the big, beefy knife and remove the dorsal, anal, and caudal fins (all except for the tail) by cutting from the tail toward the head.

Next, remove the head by following the gill plate, cutting from the dorsum (top) downward through the spine.

Next make an incision down the belly to remove the guts.

Now, take your fine point filet knife, starting at the exposed vertebra at the head, and cut along the lower ribs (gravity will pull the filet away from your work, you should be able to watch your blade through the ribs). Continue this to the anal fin.

Turn the fish over, lift the filet and make a perpendicular cut along the vertebrae and allow the filet knife to follow the spinus processes toward the dorsum (those are the bones on the top of the spine). Continue this all the way to the tail.

 After removing the first filet, while the second filet is still on the bottom, repeat the process starting with the ribs.

And VIOLA!  The finished product.  The seagulls will feel cheated with the carcass after perfecting this technique.