Skinning Salmon

Use this technique to easily remove the skin from salmon.

While many grilled salmon recipes use skin-on fillets, we sometimes prefer to trim the skin off so that we can achieve a flavorful, glazed crust on both sides of the fish. A good fishmonger should be able to remove the skin for you. If that's not possible, you'll need to do the work yourself. Armed with a sharp knife and a little know-how, skinning salmon is a breeze. (A flexible boning knife works best, but if you don't have one a chef's knife works as well.)