Slippery, slimy and scaly, it’s hard for many to imagine the best way to get rid of the skin of the fish. Although it’s not absolutely necessary to remove it, de-skinning a salmon fillet opens up an endless amount of possibilities for recipes (hello there, feta and spinach stuffed salmon pinwheels) not to mention overall presentation. All you need is a sharp knife and firm grip and you can fabricate a fish like a master chef in your own home. And with this little tidbit of information, you’ll also be cooking salmon like a professional!
In today’s tutorial, watch one of our online cooking school chefs fabricate a salmon fillet and learn how to do a stylish bias cut. Then you’re all set to tackle an amazing salmon burger recipe or learn how to make a succulently seared fillet.