How to Remove Salmon Skin (Clean, No-Slip Method)
Step-by-step method for removing salmon skin cleanly with a sharp knife and paper towel so you don't tear the flesh or waste meat.
Servings 1 fillet
Equipment
- Boning knife or flexible fillet knife
- Paper towels
- cutting board
Instructions
Start at the tail end
- If your fillet has a tapered tail, use that as your anchor point. Pinch the narrow end firmly with a paper towel so it doesn’t slip on the board.
Slide the knife between flesh and skin
- Angle the blade 5–10 degrees downward toward the skin. Make a small cut to create a flap of flesh you can grip, then work the knife between the skin and the flesh.
Hold the knife steady and pull the skin
- Keep the knife mostly still and pull the skin back in short strokes, letting the blade ride along the skin instead of sawing through the flesh.
Use long strokes to finish
- Once you have a good section separated, use long, smooth strokes to free the rest of the fillet, keeping the knife angle shallow so you don’t leave silver skin behind.
Trim the bloodline if needed
- Trim away any dark bloodline or ragged edges, especially if you’re using the salmon for tartare or other raw preparations.
