Removing the skin from salmon is a useful skill for preparing dishes where the texture of the skin isn’t needed. Whether you’re planning to pan-sear, grill, or bake your salmon, learning how to properly remove the skin will ensure your fish is ready for any recipe. Follow this guide to cut the skin off salmon efficiently and safely.

1. Gather Your Tools

Before you begin, make sure you have:

  • Sharp Fillet Knife: A flexible fillet knife is ideal for this task, as it allows for precise control.
  • Cutting Board: Use a clean, sturdy cutting board to provide a stable surface.
  • Paper Towels: For drying the salmon and maintaining a good grip.

2. Prepare the Salmon

Here’s how to get your salmon ready for skinning:

  • Pat the Salmon Dry: Use paper towels to gently pat the salmon fillet dry. Removing excess moisture makes the fish easier to handle and reduces the risk of slipping.

3. Position the Salmon

Proper positioning is key to safely removing the skin:

  • Place the Salmon Skin-Side Down: Lay the salmon on the cutting board with the skin side down. Position the tail end (if there is one) closest to you. If you’re working with a fillet that doesn’t have a tail end, choose a thinner edge to start with.

4. Begin Cutting

To start removing the skin:

  • Create a Starter Cut: Hold the thinner end of the salmon with your non-dominant hand. Using your fillet knife, make a small cut between the flesh and the skin, just enough to create a flap you can hold onto. Angle the knife slightly downward, toward the skin, to avoid cutting into the flesh.

5. Remove the Skin

Now, it’s time to carefully separate the skin from the flesh:

  • Grip the Skin: Hold onto the flap of skin you created with your non-dominant hand. If the skin is slippery, you can use a paper towel for a better grip.
  • Slide the Knife: With your knife angled slightly downward, slide the blade between the skin and the flesh. Use a gentle sawing motion while pulling the skin taut with your other hand. Let the knife do the work—don’t force it. The goal is to keep the blade as close to the skin as possible to minimize waste.
  • Continue to the End: Work your way down the length of the fillet, keeping the knife flat against the cutting board. Continue until the skin is completely separated from the flesh.

6. Inspect and Trim

After removing the skin, inspect the salmon fillet:

  • Check for Leftover Skin or Scales: If there are any small pieces of skin or scales left on the flesh, use your knife to gently trim them away.
  • Trim Any Fatty Edges (Optional): Some fillets may have a thin layer of fatty tissue along the edges. If desired, you can trim this off for a cleaner presentation.

7. Final Touches

After cutting, consider these additional steps:

  • Portion the Salmon (Optional): If your recipe calls for smaller portions, cut the skinned salmon fillet into the desired sizes.
  • Store or Cook: If you’re not using the salmon immediately, wrap it tightly in plastic wrap or place it in an airtight container and store it in the refrigerator. Fresh salmon should be cooked within 1-2 days.

8. Cooking Suggestions

  • Pan-Seared: Season and pan-sear the salmon fillets in a hot skillet for a crispy exterior.
  • Grilled: Marinate and grill the salmon for a smoky, charred flavor.
  • Baked: Bake the salmon with your favorite herbs and spices for a simple, healthy dish.

By following these steps, you’ll be able to remove the skin from salmon with precision and ease, preparing it perfectly for your next culinary creation. Enjoy your expertly prepped salmon!