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Chef Marcello Marino, Chef Instructor at Le Cordon Bleu, demonstrates how to skin a salmon. You will need a towel, chef's knife and salmon filet. First, take the belly skin and make a small incision. Remove this section from the filet. At the end of the filet, make a small incision without cutting through the skin. Grab the end of the filet with your towel and cut at a 45-degree angle all the way to the end. This will remove the skin. For the finishing touch when skinning a salmon, go against the grain and remove any bones from the fish.
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