Step 1

Place a cutting board near the edge of the counter. Place the salmon, skin-side down near the edge of the board. This makes it easier to run the knife down the length of the board without hitting your knuckles.

Step 2

Gently run fingers up and down the middle of the flesh to feel for any white pin bones. Use pliers or tweezers to remove, pulling out in the same direction it is pointing.

Step 3

Use a long boning knife, utility knife, or chef’s knife. If the fillet is wider than the knife, trim off some of the thinner side of the flesh to make it easier to cut. Start at the tail end or corner of the fillet, cut between the flesh and skin about 1-inch. This gives a piece of skin to hold on and pull taught when slicing. For smaller fillets, start with the shorter side facing you.

Step 4

Hold the knife at a slight downward angle to prevent cutting into the flesh. With your other hand, tightly hold the tip of the skin as you use slow sawing motions to work your way down the fillet and completely separate the skin from the flesh.

Step 5

Pull off the skin and discard, unless using for another recipe.

Step 6

Leave salmon whole or cut in fillets, about 2 to 3-inches wide.