HOW TO REMOVE SKIN FROM SALMON

Prepare to be amazed.

One cut is all you'll need using the filleting knife.

There’s something effortlessly elegant about a perfectly skinned piece of salmon. Whether you're prepping for a light mid-week dinner or plating up for guests, mastering the art of skinning salmon is a culinary flex that makes all the difference. And with the right knife in hand — say hello to the Filleting Knife 17cm / 7in — you can turn this precision task into a seamless, satisfying ritual.

Why It Matters: Flavour, Texture, and Presentation

Removing the skin from salmon isn’t just about appearances — although let’s face it, a skinless salmon fillet does look clean, professional and ready to impress. It’s about delivering even cooking, crisp edges if you choose to pan-fry, and a velvety texture without resistance. Plus, without the skin curling up or getting in the way, your flavours can shine through and your plating stays picture-perfect.

The Tool That Does the Hard Work — So You Don’t Have To

When it comes to filleting and skinning fish, not just any blade will do. You need flexibility. You need finesse. You need the Filleting Knife 17cm / 7in — engineered for fluid, intuitive handling, and razor-sharp precision. Its long, slim blade glides effortlessly between skin and flesh, delivering clean cuts without tearing or waste.

The Smart, Slick Way to Skin Salmon

Ready to do this like a pro? Follow these steps:

1. Skin Side Down:

Place your salmon fillet skin-side down on a non-slip chopping board. This gives you both stability and visibility, two things you want on your side.

2. Get a Grip:

Hold the tail end firmly — a dry paper towel or cloth can help avoid slipping.

3. Make the Move:

Starting at the tail end, gently angle your knife slightly down toward the skin. With your blade at around a 15-20° angle, begin slicing between the flesh and the skin.

4. Slide with Confidence:

Here’s where the Filleting Knife does its thing. With a smooth, confident stroke, run the knife down the length of the fillet, using the skin as your guide. Let the blade flex and follow the natural curve. No sawing, no stress.

5. Pro Tip:

Keep the knife almost horizontal, and don’t lift — let it do the work for you. Want every last drop of flavour? Don’t forget to squeeze the remaining skin gently to collect those last bits of juicy salmon goodness.

Why It Works

Unlike stiffer, chunkier knives that require brute force (and often butcher your fish in the process),this precision-engineered blade does more with less. It’s slick, smart, and brave enough to go where other knives don’t. That’s why it’s your go-to for skinning salmon, and a must-have in any modern kitchen toolkit.

Final Slice

If you’re searching “how to skin salmon” or “best knife to fillet fish,” this one’s for you. A well-designed filleting knife doesn’t just cut fish — it elevates your entire prep game. So whether you're a weeknight cook or weekend entertainer, it's time to embrace the clean-cut confidence of a blade that’s designed to deliver.

Stay sharp. Slice smarter. Cook brave.