Can You Eat the Belly of Salmon? A Delicious and Nutritious Delicacy

December 10, 2025 •

4 min read

In many culinary traditions, salmon belly is a highly sought-after delicacy, often favored over the leaner fillet. This rich, buttery cut is not only edible but is celebrated for its melt-in-your-mouth texture and intense flavor, proving that the often-discarded underbelly can be the most flavorful part of the fish. So, can you eat the belly of salmon? The answer is a resounding yes.

Quick Summary

The salmon belly is a fatty and flavorful cut, rich in omega-3s, and is safe and nutritious to eat. It is prized in many cuisines, including Japanese, for its buttery texture and intense taste, which surpass leaner fillet portions. A versatile and affordable option, it can be enjoyed both raw and cooked in numerous dishes.

Key Points

Edible and Prized: The belly of the salmon is not only safe to eat but is a delicacy in many cuisines, celebrated for its high fat content and exceptional flavor.
Rich in Omega-3s: This cut contains the highest concentration of beneficial omega-3 fatty acids, which support heart health, brain function, and reduce inflammation.
Buttery and Tender Texture: The high fat content gives salmon belly a luxurious, melt-in-your-mouth texture that is distinct from the flakier fillet.
Versatile Cooking Options: It can be cooked in various ways, including pan-searing, grilling, baking, and is a top choice for raw preparations like sashimi.
Often More Affordable: Due to its lower demand in some Western markets, salmon belly can be a cost-effective alternative to prime salmon fillets.
Contributes to Sustainability: By eating the belly, consumers can reduce food waste and support the use of the entire fish.
More Flavorful than Fillet: The richer, more concentrated flavor profile of the belly often surpasses that of a standard salmon fillet.

What is Salmon Belly?

Salmon belly is the fatty, thin strip of meat located on the underside of the fish. In Western markets, this portion is often trimmed away during filleting to create a more uniformly shaped and leaner cut for consumers. However, in many parts of the world, particularly in Japan where it is known as 'harasu,' the belly is considered a luxurious and premium cut. The belly's higher fat-to-flesh ratio gives it a richer flavor and a succulent, tender texture that chefs and home cooks covet.

Nutritional Benefits of Salmon Belly

Far from being an unhealthy cut, the high fat content in salmon belly is predominantly composed of beneficial omega-3 fatty acids, namely eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). These healthy fats offer a range of significant health benefits, making the belly a smart and flavorful choice for a healthy diet.

Cardiovascular Health: Omega-3s help reduce inflammation, lower blood pressure, and decrease the risk of heart disease.
Brain Function: The fats found in salmon belly support cognitive function, brain development, and can help improve memory.
Anti-inflammatory Properties: The anti-inflammatory effects of omega-3s can aid in managing inflammatory conditions like arthritis.
Satiety and Weight Management: The high protein and healthy fat content can help you feel full longer, which may assist with weight management.

How to Prepare Salmon Belly

Preparing salmon belly is a straightforward process, and its rich flavor stands up well to a variety of cooking methods. The key is to avoid overcooking to preserve its tender, buttery texture.

Pan-Searing: Pat the belly strips dry and season with salt and pepper. Sear skin-side down in a hot, oiled pan for several minutes until the skin is crispy, then briefly cook the other side.
Grilling or Broiling: The high fat content makes the belly perfect for grilling, as it stays moist and develops a fantastic char. Brush with a simple marinade like teriyaki sauce before cooking.
Baking: For a hands-off approach, bake the salmon belly in the oven. This renders the fat beautifully, leaving a moist and tender result.
Sashimi and Sushi: When sourced from a reputable and fresh supplier, salmon belly is a top choice for raw preparations. Its soft, buttery texture melts in your mouth and is highly prized for nigiri and sashimi.
Soups and Stews: The rich flavor of the belly adds incredible depth to broths and soups. It's a key ingredient in many Japanese and Filipino fish soups.

Comparison: Salmon Belly vs. Salmon Fillet


Feature	Salmon Belly	Salmon Fillet
Taste Profile	Richer, more intense, and distinctly buttery.	Milder, more delicate, and cleaner salmon flavor.
Texture	Melt-in-your-mouth soft and succulent due to high fat.	Firmer and flakier, with a more classic fish texture.
Nutritional Content	Higher in fat, especially beneficial omega-3 fatty acids.	Moderate fat content, though still a very healthy source of protein and omega-3s.
Cost	Often more affordable than center-cut fillets, as it's sometimes considered a byproduct in Western markets.	Typically more expensive due to its uniform size and higher demand in many regions.
Ideal Cooking	Grilling, pan-searing, baking, and raw preparations like sashimi.	Very versatile; excellent for grilling, roasting, pan-searing, and poaching.

Sustainability and Waste Reduction

Choosing to eat salmon belly is not only a culinary treat but also a step toward reducing food waste. By utilizing this often-discarded part of the fish, consumers can help support a more responsible and sustainable seafood industry. It encourages fishmongers and suppliers to value the entire catch, ensuring less of the animal goes to waste. It's a budget-friendly option that champions the nose-to-tail philosophy, offering a delicious alternative to more traditional, expensive cuts.

Conclusion: Savor the Salmon Belly

Yes, you can and should eat the belly of salmon. It's a delicious, nutritious, and often more affordable cut than the standard fillet. With its rich, buttery flavor and high concentration of heart-healthy omega-3s, it is a versatile ingredient that can be enjoyed in a variety of dishes, from raw sashimi to crispy-skinned pan-seared strips. Exploring this overlooked delicacy is a rewarding experience for any seafood lover and a great way to enjoy more of the salmon while promoting sustainability.

Recipes for Salmon Belly

Crispy Pan-Seared Salmon Belly: Season strips with salt and pepper, lightly dust with cornstarch, and pan-sear skin-side down until golden and crisp.
Japanese Baked Salmon Belly: Bake with a simple soy sauce and yuzu dressing for a quick and flavorful meal.
Salmon Belly Teriyaki: Marinate belly strips in a homemade teriyaki sauce, then fry and reduce the sauce to a thick glaze.
Salmon Belly Miso Soup: Add pieces of salmon belly to a traditional Japanese miso broth with vegetables like radish and cabbage for a hearty soup.
Salmon Belly Salpicao: Sauté belly cubes with garlic, chili, lemon juice, and soy sauce for a quick and savory Filipino-inspired dish.

Frequently Asked Questions

The salmon belly contains a higher concentration of fat because it is located in the underbelly region of the fish. This is a natural storage area for fat, which contributes to its rich, buttery flavor and tender texture.

While both cuts are healthy, salmon belly contains a higher amount of heart-healthy omega-3 fatty acids. This makes it an especially potent source of these essential nutrients, though it is also higher in calories.

Yes, salmon belly is a popular choice for raw consumption in dishes like sashimi and sushi, especially in Japanese cuisine. It offers a soft, buttery texture that is highly prized for these preparations, but it's crucial to ensure the fish is fresh and has been frozen properly to eliminate parasites.

Due to its high fat content, salmon belly is excellent for quick-cooking methods that crisp the skin and preserve its moist interior. Pan-searing and grilling are popular choices, but it also works well in soups and is delicious when baked or broiled.

You can often find salmon belly at specialty fish markets or Asian grocery stores. Some fishmongers might trim it away from fillets, so it's a good idea to ask if they have any available, as it is often a more affordable cut.

Yes, salmon belly has a significantly richer and more robust flavor than leaner cuts. The high fat content gives it a more intense, melt-in-your-mouth taste, which many people prefer over the milder flavor of a standard fillet.

Yes, salmon is generally considered safe for pregnant women to eat in moderation, provided it is fully cooked and from a reputable, low-mercury source. Due to its higher fat content and concentration of omega-3s, it's a nutritious choice, but moderation is key.