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After filleting the salmon, we move on to the next step.
Lay the fillet flat, skin side down on the board.
Make a cut in the flesh at the tail end and slide the knife blade between the flesh and the skin.
Hold the fillet firmly in place at the tail with one hand. Separate the flesh from the skin with a gentle back and forth motion of the knife. Work gently, because the fish flesh is fragile.
As you move with the knife, keep a good hold on the fish so that the skin is taut.
The skin is completely removed.
Remove the fat by taking off the grayish part along the fillet. Use a knife or scissors as necessary.
Repeat the process with the second fillet.
But before that, we’re going to set aside a 200 g (7 oz.) portion to prepare our recipe for salmon cooked on one side – that is, cooked on its skin.
It is important to always start at the narrow end. Slide the knife blade between the flesh and the skin, then separate the flesh, always holding the skin taut.
Always maintain a good hold.
Remove the fat – it’s done!