How to Take Skin Off Salmon Easily

TL;DR:Removing salmon skin is a simple kitchen skill that can be mastered with three distinct methods depending on your tools and recipe requirements. Whether prepping raw fillets or handling cooked fish, you can easily separate the skin to achieve the perfect texture for your dish. Here are the most effective ways to remove skin from salmon:

• The Knife Method: Best for keeping raw fillets intact. Grip the tail end and slide a sharp knife flat between the skin and flesh while wiggling the skin back and forth.
• Post-Cooking Removal: The easiest method for flaked dishes. Bake or pan-fry the fish first, then use tongs to effortlessly peel the skin off the rendered fat.
• The Shortcut: Ask your local fish monger to remove it or buy fresh skinless out of the fish case.

While crispy salmon skin can be delicious when pan-seared, many recipes call for a skinless fillet. If you’re staring down at your cutting board, wondering how to take the skin off salmon without mangling the fish (or your fingers), this guide will help. With the right technique, you can remove the skin from salmon safely and easily and get right back to cooking.

Method 1: The Traditional Knife Technique (Best for Raw Fish)

The knife technique is the standard culinary method used by chefs to remove salmon skin. This method keeps your fillet intact, and you only need a cutting board and a sharp chef’s knife or flexible filleting knife.

1. Prep the Board: Place the salmon fillet skin-side down on a cutting board. Ensure the fish is dry.
2. Create a Handle: At the tail end (the narrower end), make a small cut between the flesh and the skin to separate a small flap of skin.
3. Get a Grip: Hold that small flap of skin firmly.
4. Slice Away: Insert your knife blade between the skin and the meat, angling the blade slightly downward toward the skin.
5. The Motion: Rather than sawing with the knife, wiggle the skin back and forth while holding the knife steady. Slide the knife down the length of the fillet until the skin comes free.

This is generally the most effective way to remove skin from salmon while keeping the fish raw.

Method 2: The Boiling Water Trick (The Easy Hack)

If you don’t have the right knife (or the confidence to wield one without hurting yourself), you’re not out of luck! It’s possible to get the skin off of salmon without cutting. Instead, you can remove salmon skin using this blanching method.

1. Set Up: Place your salmon fillets skin-side up on a wire rack over the sink or a large bowl.
2. Pour: Slowly pour boiling water directly onto the salmon skin. You will see the skin shrink and pull back slightly.
3. Peel: Once the water drains, the skin will be loose. Wait a moment for it to cool enough to touch, then peel it off.

Be aware that this may begin to cook the outer layer of your fish. We recommend cooking your salmon immediately after removing the skin using this method. It’s not suitable for raw preparations, like salmon poke bowls.

Method 3: Removing Skin After Cooking

To remove the skin of salmon with the least amount of effort, just wait until after it’s cooked. If you bake, grill, or pan-fry the salmon with the skin on, the layer of fat between the skin and the meat will render down. The skin will peel off effortlessly with a fork or tongs. It may not come off cleanly, so this is ideal if your recipe calls for cutting or flaking the cooked salmon, like in our salmon tacos.

Method 4: The Ultimate Shortcut

The easiest method of all is to buy salmon with the skin already removed. High-quality frozen options often come skin-on for flavor retention. However, some premium cuts are available skinless for convenience.

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