How to skin a salmon fillet by pulling the skin while slicing underneath
Start at the tail, nick the skin, then hold the skin and slice horizontally while pulling the skin away so the knife does the work.
Use a broad, flexible sharp knife. Lift the tail end, nick the skin to create a tab, then keep the blade almost horizontal under the flesh while you pull the skin and slice the salmon away from it. Check you’re not leaving too much flesh on the skin as you go.
The short version
- Create tension by pulling the skin
- Keep the blade nearly horizontal
- Check waste: don’t leave too much flesh on the skin
What you need
- flexible fillet knifeDescribed as broad and flexible; keep it sharp.
How to do it
- 1
Use a sharp, broad, flexible knife; lift the tail end of the fillet.
A flexible blade helps stay tight to the skin.
Watch this step - 2
Nick the skin at the tail to create a small flap you can hold.
This gives you something to pull against.
Watch this step - 3
Angle the knife almost horizontally under the salmon; pull the skin while slicing the salmon underneath, letting the knife do the work.
Use steady tension by pulling the skin away from the blade.
Watch this step - 4
Flip/check as you go to ensure you’re not leaving too much salmon on the skin, then continue until fully removed.
Adjust to reduce waste.
Watch this step - 5
Wrap the skin around your fingers for grip and pull the salmon toward you as you finish the cut.
Go slowly for control.
Watch this step
What goes wrong
Using a dull or stiff knife
Use a sharp, flexible knife so it can glide under the flesh.
Sawing aggressively through the fillet
Pull the skin to create tension and let the knife slide with minimal pressure.
Why it works
Pulling the skin creates tension, letting a shallow, horizontal blade glide between skin and flesh with minimal waste.
Put it to use
Learn next
Cook fish to 145°F and use opacity as a visual doneness cue
Fish is done around 145°F and should turn from translucent to opaque.
How to remove salmon pin bones with tweezers (and why it’s easier after skinning)
Run your fingers to find pin bones, then pull them out with tweezers; removing the skin first makes them come out easier.
Turn shrimp as they turn pink to avoid overcooking
Use the color change as a cue: flip shrimp as they begin turning pink and remove promptly to prevent toughness.
Flip salmon when it’s about one-third cooked through
Turn salmon when the doneness has climbed about one-third up the side for better timing and results.