Remove the Skin
With the salmon flesh-side up and starting at the tail end, insert knife between skin and flesh, keeping the blade of the knife angled down. Wiggle the fillet back and forth as you slide the knife along the skin until it's fully removed.
Check for Bones
Even fillets from the store might still have pesky pinbones. First feel with your fingers, then gently remove any you find with a pair of tweezers or small needle-nose pliers.
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