For another seafood how-to, check out my post about how to cook mussels (hint: it’s surprisingly easy!) You’ll be known as the seafood expert in no time.
A cutting board: If yours is prone to sliding, place a damp tea towel under it to keep it steady. A sharp knife: The blade should be longer than the width of the salmon, even better if it’s a thin and flexible blade, like a fillet knife. Plenty of space: No matter which method below you decide to go with, the first step will be setting up and making sure you have a clear station. A towel or paper towel: To dry off your salmon. Kitchen pliers: To remove any pin bones.
Have a look: Stop and take a moment to identify where the cut is, and where the skin is still intact. You’re going to go again, just starting from a centimeter or so away from the original cut, so assess where you’d like to cut from next. Reposition: Move the fillet around, or move yourself around, as needed to get yourself in the best position to go again! Round two: Start from a new spot where the skin is still intact, making another small cut. Follow the same method, angling your knife and gently sawing it back and forth while pulling the skin taut. You’ve got this! Try from the other side: If you accidentally cut through the skin in the center of the salmon, it may be easier to start cutting the skin off from the other side.
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal!
