How To Remove The Skin From Salmon
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If you’ve ever skipped a salmon recipe because you didn’t want to deal with removing the skin, you’re not alone! While salmon skin is perfectly edible (and delicious when crispy), there are plenty of recipes where skinless salmon works best. The good news? Removing it is much easier than you might think.
In this guide, I’ll show you two foolproof ways to remove salmon skin at home. The first is the boiling water method (my favorite!), which loosens the skin so it peels away with almost no effort. The second is the traditional knife method, perfect if you prefer not to use hot water or you’re working with a larger fillet. Both techniques are simple, require minimal tools, and only take a few minutes.
Try these simple methods with some of my favorite salmon recipes, like my Mediterranean Salmon, Chili Crisp Salmon, Teriyaki Glazed Salmon, Salmon with Strawberry Salsa, Brown Sugar Glazed Salmon, Sheet Pan Pesto Salmon or Salmon Nuggets with Bang Bang Sauce.
Table Talk with Tawnie
One of the most stubborn things about salmon is removing the skin, but with this method you’ll have no issues! Works like a charm every time. When I started my how-to series, this question came up a lot in my DM’s so I am happy I’m able to bring you this post so you can now reference and send to friends/family!
How-To Guides & Tutorials
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What You’ll Need
- Skin-on salmon: Either a whole side of salmon or individual fillets will work. For the easiest results, use salmon that’s cold straight from the refrigerator, especially if you’re using the knife method.
- Boiling water: Just a small amount of freshly boiled water is all you need to loosen the skin, making it easy to peel away without cooking the salmon.
- Flexible fillet knife (for the knife method): A sharp, flexible fillet knife glides between the flesh and the skin with minimal waste. If you don’t have a fillet knife, any very sharp, thin-bladed knife will work, though a flexible blade makes the process much easier.
Method 1: My Favorite Method
- Place the salmon skin-side up: Place the salmon skin side up on a cooling rack and then place something underneath it, like a baking dish or something to catch the water.
- Pour boiling water over the skin: Carefully pour boiling water directly over the salmon skin. You only need enough to cover the surface of the skin. You’ll see the skin tighten a little bit, color change slightly, and the edges lift naturally. Let the salmon sit for 1-2 minutes.
- Peel off the skin: Time to peel! Starting at one corner, gently pull the skin back. It should peel off much more easily now. Use a knife if needed to help lift stubborn areas.
Method 2: Knife Method
- Place salmon skin-side down: Place the fillet on a cutting board with the skin side down.
- Start at the tail end: Using a sharp knife, cut a small section between the flesh and skin to create a grip.
- Grip the skin: Hold onto the skin using paper towels or a clean kitchen towel to prevent slipping.
- Slide the knife: Keeping the knife angled slightly downward, gently slide it between the flesh and skin while pulling the skin in the opposite direction. Take your time with it, making sure you’re not cutting away too much of the salmon. And voila!
Expert Tips
- Keep the salmon cold: Chilled salmon is firmer and much easier to handle, especially when using the knife method.
- Pat the salmon dry: If the surface is wet, it can be slippery and harder to grip. Use paper towels to remove any excess moisture before you begin.
- Use a very sharp knife: A dull knife is more likely to tear the fish and remove too much flesh along with the skin.
- Hold the skin firmly: Grip the end of the skin with a paper towel for better traction while sliding the knife between the skin and the flesh.
- Angle the knife slightly downward: Let the blade ride against the skin rather than cutting into the salmon to minimize waste.
- Don’t pour boiling water over the entire fillet: For the boiling water method, only pour the water over the skin side. This loosens the skin without noticeably cooking the salmon.
- Work slowly: There’s no need to rush. Slow, steady movements will help keep the fillet intact and give you the cleanest results.
- Leave the skin on until you’re ready to prep: If you’re storing fresh salmon, keeping the skin attached helps protect the flesh and can help it stay fresher until you’re ready to remove it.
Some of My Favorite Salmon Recipes
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How To Remove The Skin From Salmon
Ingredients
- Skin on salmon
- Boiling water
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
My favorite method (easiest and BEST!)
- Place the salmon skin-side up: Place the salmon skin side up on a cooling rack and then place something underneath it, like a baking dish or something to catch the water.Skin on salmon
- Pour boiling water over the skin: Carefully pour boiling water directly over the salmon skin. You only need enough to cover the surface of the skin. You’ll see the skin tighten a little bit, color change slightly, and the edges lift naturally. Let the salmon sit for 1-2 minutes. Start TimerBoiling water
- Peel off the skin: Time to peel! Starting at one corner, gently pull the skin back. It should peel off much more easily now. Use a knife if needed to help lift stubborn areas.
Knife method:
- Place salmon skin-side down: Place the fillet on a cutting board with the skin side down.
- Start at the tail end: Using a sharp knife, cut a small section between the flesh and skin to create a grip.
- Grip the skin: Hold onto the skin using paper towels or a clean kitchen towel to prevent slipping.
- Slide the knife: Keeping the knife angled slightly downward, gently slide it between the flesh and skin while pulling the skin in the opposite direction. Take your time with it, making sure you’re not cutting away too much of the salmon. And voila!
Equipment
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Creating Kaitlin
