Recipes with salmon will often call for the skin to be removed. Here’s how! First things first, a great thing to invest in is a knife sharpener. Sharp knives make your job SO much easier (and also more dangerous, so take care as you slice the skin away!)
You will want to get your knife on the right edge of the piece of salmon, and carefully work on a diagonal all the way through the fillet.
As you continue to work the knife to remove the skin, it really helps to hold the skin taut in one hand , while you work your knife with the other. This is a very precise, slow process, but you will be able to intuitively feel the difference between the skin and the salmon flesh.
A good grip on already cut skin helps the knife along.
Once the skin is removed, you just have a bit more to do. You may notice some discolored flesh remains on the salmon. Not only does it have a funkier taste, they say this where the greatest concentrations of mercury reside, so best to get rid if it!
Now you are ready to poach, sear , bake, or serve as sashimi! Exquisite!
(Just a a side note if you are of the “waste not want not “mentality. Asian cultures will often fry the salmon skin, which is a wonderful and quite delicious way to avoid wasting any part of the fish. Click here for a recipe we found for Crispy Fried Salmon Skin.)
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