The present invention relates to a method for processing salmon, comprising: a raw salmon entering step (S10) in which raw salmon from which scales and organs are removed enters and are frozen； a first washing step (S20) of discharging and washing the frozen salmon； a head cutting step (S30) of cutting head of the washed salmon, and removing kama therefrom to selectively discharge a body, the head and the kama； a body separation step (S40) of cutting the center of the body where the head is cut, and selectively discharging both filets and vertebrae of the body； a fish bone removal step (S50) of removing residual fish bone remaining in the filets separated from the body； a peeling step (S60) of removing an outer skin of the filets from which the residual fish bone is removed； a first salting step (S70) of inserting the filets of which peeling is completed into salt water to salt the same； a second washing step (S80) of washing the salted fillets with cold water； a first rapid cooling step (S90) of rapidly cooling the fillets which are washed by cold water； a vacuum packaging step (S100) of packaging the rapidly cooled fillets in a packaging container； a metal detection step (S110) of detecting metallic foreign substances inside the vacuum-packaged packaging container； and a sterilization step (S120) of sterilizing the packaging container of which metal detection is completed. According to the present invention, a salmon processing operation is automated to improve efficiency of the salmon processing operation and operation efficiency, thereby improving productivity and reducing manufacturing costs. Also, all byproducts generated in a process of processing salmon can be processed, thereby minimizing generation of waste and maximizing an added value of salmon.COPYRIGHT KIPO 2020본 발명은 연어 가공 방법에 관한 것으로서, 비늘과 내장이 제거된 원물연어가 입고되어 냉동 보관되는 원물입고단계(S10)； 냉동 보관된 연어를 배출하여 세척하는 제1세척단계(S20)； 세척된 연어의 머리를 절단하고 가마살을 절제하여 몸통과 머리 및 가마살을 선별 배출하는 머리절단단계(S30)； 머리가 절단된 몸통 가운데를 절단하여 몸통 양측 필렛
