Calculate Salmon Fillet Cost Per Portion
| Ingredient | Qty / portion | Unit | Price / unit (€) | Cost (€) |
|---|---|---|---|---|
| Salmon Side (whole, skin-on) | kg | — | ||
| Lemon | kg | — | ||
| Fresh Dill | kg | — | ||
| Olive Oil | liter | — | ||
| Capers | kg | — | ||
| Baby Spinach (garnish) | kg | — |
Cost per Portion
€0.00
Total Batch Cost
€0.00
Professional Tips for Accurate Costing
- Buy whole sides rather than pre-portioned — saves up to €4–6/kg and gives you trim for fish cakes or staff meals.
- Apply a yield factor of 82–87% when calculating usable cost from whole-side salmon.
- Pin-bone removal adds 5–8 minutes of labour per side — factor this into your prep time.
- Skin-on fillets hold better during transport and can be seared skin-down for a superior texture.
- Salmon belly trim can be used for tartare or blinis, reducing effective food waste to near zero.
Frequently Asked Questions
Plan for 160–180g raw boneless fillet per person for a plated main. For buffets, 120–140g is standard. Account for cooking shrinkage of approximately 15–20%.
Whole salmon sides yield approximately 82–88% usable fillet after skin and pin-bone removal. Always calculate your cost per kg of usable product, not purchase weight.
Salmon as a main course should sit at 28–35% food cost for restaurants, and up to 38% for catering events where operational costs are lower per head.
Chafing dishes work well for salmon. Cook to 60°C internal temperature and hold at 55–58°C. Overcooking salmon for buffet holding is a common mistake that drives up waste costs.