Salmon Yield: Fillet from a Whole Salmon and Cooking Loss
A whole (round) Atlantic salmon yields about 65% of its weight as raw, boneless, skinless flesh: entrails, bones and skin take the other 35% (USDA Agriculture Handbook 102, range 60–69%). A gutted (drawn) salmon yields about 76% flesh, a figure USDA bases on limited data, and bone-in salmon steaks give 88% boneless meat. Boneless salmon steaks kept 85% of their weight when baked in USDA tests.
USDA preparation yields for salmon (Handbook 102)
From USDA Agriculture Handbook No. 102, Food Yields Summarized by Different Stages of Preparation (1975): the weight left after each step, as a percentage of the weight before it. Percentages work the same in pounds and kilograms.
| Before preparation (USDA description) | After preparation | Yield | Item, page |
|---|---|---|---|
| Salmon, Atlantic, round | Flesh, raw | 65% | No. 2230, p. 101 |
| Salmon, Atlantic, drawn | Flesh, raw | *76% | No. 2231, p. 101 |
| Salmon steak, frozen, bone in | Thawed, raw | 86% | No. 2233, p. 101 |
| Salmon steak, thawed, raw, bone in | Meat, boneless, raw | 88% | No. 2234, p. 101 |
| Salmon steak, thawed, boneless, raw | Baked | 85% | No. 2239, p. 101 |
| Salmon steak, thawed, bone in, raw | Baked | 89% | No. 2236, p. 101 |
| Salmon steak, thawed, bone in, raw | Broiled | 83% | No. 2237, p. 101 |
* USDA based this figure on limited data.
How much to buy
At 65% (raw flesh from a whole salmon), for 6 oz (170 g) portions:
| Portions | Raw portions | Buy as purchased |
|---|---|---|
| 10 | 3.75 lb (1.70 kg) | 5.77 lb (2.62 kg) |
| 25 | 9.38 lb (4.25 kg) | 14.4 lb (6.54 kg) |
| 50 | 18.8 lb (8.50 kg) | 28.8 lb (13.1 kg) |
| 100 | 37.5 lb (17.0 kg) | 57.7 lb (26.2 kg) |
Cost per usable pound
At 65%, the price as purchased becomes, per pound and per kilogram:
| Price as purchased | Cost per usable pound |
|---|---|
| $5.00/lb ($11.02/kg) | $7.69/lb ($16.96/kg) |
| $6.50/lb ($14.33/kg) | $10.00/lb ($22.05/kg) |
| $8.00/lb ($17.64/kg) | $12.31/lb ($27.13/kg) |
Example prices. Put yours in the food yield calculator.
Run your own numbers
Good to know
- Size, species and whether the fish is farmed or wild change the yield, and the handbook dates from 1975. Weigh your own fish with the butcher’s yield test before you cost a menu on it.
- USDA’s nutrient database treats fish fillets as fully edible, so the losses on this page are about whole fish and steaks, not fillets you buy ready cut.
FAQ
How much fillet do you get from a whole salmon?
About 65% of a whole (round) Atlantic salmon is raw, boneless, skinless flesh, per USDA Agriculture Handbook 102 (range 60–69%). A 10 lb fish gives about 6.5 lb.
How much does a gutted salmon yield?
About 76% of a drawn (gutted) Atlantic salmon is flesh once bones and skin are removed, although USDA marks this figure as based on limited data.
How much does salmon shrink when cooked?
In USDA tests, boneless salmon steaks kept 85% of their weight when baked (80–88%), so they lost about 15%. Bone-in steaks kept 89% baked and 83% broiled.
How much whole salmon should I buy per person?
For a 6 oz portion of raw flesh, about 9.2 oz (0.58 lb) of whole salmon at a 65% yield.
Sources
USDA figures are averages; size, grade, trim, ripeness and cooking change them. Weigh your own main items before you cost a menu on them.
Last reviewed October 11, 2026.