Wondering how to remove the skin from a piece of salmon and prepare it for grilling? The technique is very simple and easy to learn, from large chunks of salmon to small fillets, this method will always come in handy.
After practicing this process a few times, you will feel like a real pro.
Place the cutting board on the counter and the piece of fish on it, skin side down. Remove the backbone and large bones by hand or with tweezers for convenience. If you also want to find the bones that are deeper in the meat, bend the fillet so they can be seen and remove them. No one likes surprises in grilled salmon, but missing a few bones is not at all fatal and should not worry you, it is normal.
Use a sharp knife, preferably a deboning knife that is flexible because it works best when penetrating between the flesh and the skin of the fish.
To ensure a good grip while removing the skin from the salmon, make an incision between the flesh and the skin about 2.5 – 3 cm. Now you can hold this area when cutting.
If the skin feels slippery, wrap a piece of kitchen paper around it for extra security.
Hold the knife at a downward angle so that you get as close to the skin as possible. Use slow motions and slide the knife slowly until you reach the other end of the fillet.
After removing the skin, you can now cut the salmon into pieces of your desired size and cook it in your favorite form - oven baked salmon, pan fried salmon, salmon soup.
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