How to Skin a Salmon Fillet Easily

If you’ve never skinned a salmon fillet before, it can seem like a daunting task. But with a little bit of know-how, it can be dealt with in no time. Follow our foolproof, step-by-step guide, and you’ll soon be handling fish like a pro.

Step-by-step guide

Place the fish skin-side down on a cutting board, close to the edge of the counter, and with the tail (or a corner, if you’ve already cut the fish into fillets) closest to the edge.
Take a long, thin knife with a sharp edge, and slide it between the skin and the meat, starting at the tail end (or corner) by the edge of the counter.
Once you’ve separated about an inch of skin, grip the skin firmly between your finger and thumb, using a paper towel to stop your fingers from slipping. Keep your hand over the end of the counter to avoid scraping your knuckles.
Pull gently but firmly on the freed skin, and move the knife in the opposite direction. If the skin is a little stubborn, you can make a slight sawing motion with the knife.
Turn the fillet over and check that all the skin is removed. If there are any scraps still remaining, trim them off.

How to remove pin bones

Run your fingertips back and forth over the salmon flesh to feel for the bones, which can usually be found towards the middle of the fillet. Pluck them out with tweezers or pliers.

The best knife for filleting salmon

It goes without saying that you need a sharp knife and it is sensible to use one with a blade longer than the width of the salmon. You may prefer a more flexible boning knife, but a thicker chef’s knife is more rigid and will be quicker due to its wider blade.

How to store a salmon fillet

Salmon fillets can be stored in the refrigerator for up to two days. Make sure the whole fillets are tightly wrapped well in plastic and foil. Salmon can be frozen for up to a month if carefully wrapped, but needs to be thoroughly defrosted before use.

Recipes with salmon (with and without the skin)

Without the skin:

Now you know how to remove the skin, making your favourite salmon dishes couldn’t be easier. Try out your new knife skills on these succulent skinless salmon recipes.

Gorgonzola and salmon lasagna

Easy to make but elegant enough for entertaining, this luscious lasagne is an irresistible blend of meaty salmon, tender asparagus and salty Gorgonzola.

Salmon and quinoa burgers with salmon

These gourmet salmon burgers are finished with a creamy avocado sauce and peppery rocket salad for a healthy but satisfying brunch.

With the skin:

If you think the skin is the best part, we’ve got you covered too. These recipes, complete with that deliciously crispy skin, are just for you.

Beetroot cured salmon

Cured for 3 days in a mixture of beetroot, horseradish and dill, these richly-flavoured salmon slices are the ideal appetiser, and also make great finger food at buffets and parties.