The skin of a salmon fillet really only needs to be removed for pan searing and certain types of grilling. If you are baking the salmon, here’s a useful tip that allows you to skip this process: just place the salmon skin-side down on a
sheet of aluminum foil (no oil), then bake/broil on a cooking tray. After cooking, the skin will stick to the foil, and the fillet can be easily peeled off. Just slip a spatula under the salmon and it will come right off the skin.
If you do need to remove the skin before cooking, it is surprisingly simple once you get the hang of it. You will need a cutting board and a long, very sharp knife. Place the salmon skin-side down on the cutting board, then slide the knife between the flesh and skin somewhere on a corner near the tail-end (the thinner side). Grab the skin between your left thumb and forefinger, then slide the knife at a 45-degree angle in a back and forth motion along the skin-meat boundary. Sometimes it’s hard to hold on to the skin with your fingers, as it can get slippery. This is when an old pair
of pliers comes in handy. Who says the toolbox doesn’t belong in the kitchen?
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