How to Remove Skin from Sockeye Salmon Fillets
Removing Skin from Sockeye Salmon
This technique is most relevant to Sockeye Salmon Fillets. If you start with whole fresh Sockeye, first break the fish down into fillets.
Method
- Keep the fillet cold and place it skin-side down on a stable cutting board.
- Starting at the tail end, create a small tab between flesh and skin.
- Grip the skin securely and angle a sharp flexible knife almost parallel to the board.
- Use controlled strokes while keeping tension on the skin.
- Trim remaining scales, membrane or dark tissue according to the preparation you plan to use.
Do You Need to Remove It?
No. Sockeye skin can be left on for grilling or pan-searing and can help protect the flesh during cooking.
For cooking methods see our Sockeye Cooking Guide.
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