How to remove the salmon's skin beofre cooking??

Question

How to remove the salmon's skin beofre cooking??

Answer 1

I also remove the skin before cooking if I have time. Its easier for portion control to skin it and cut it before its cooked. When I cook salmon at work, I cook about 220lbs. If I cut and portion it after it is cooked, it looks like crap. Also my salmon is never dry, no matter if I remove the skin or cook it with the skin. So if the skin makes that much of a difference in how moist the fish is, then it has been overcooked.

Three ways to skin a salmon fillet.
1. Skin-side down, take a knife (I prefer a slicer because of its thin and long blade) and gently slide it back and forth between the skin and the meat, with a slight downward angle, while holding onto the tail section of the skin.
2. Skin-side down, take any knife and separate about an 2 inches of the flesh from the skin starting at the tail again. Then hold onto the skin and gently run your palm between the skin and the flesh.
3. If its frozen, wet the tail-end of the salmon with a little warm water, separate the skin from the flesh a little like you did in option 2, with the skin side up, simply peel the skin off the salmon.

Answer 2

Well...I've never removed it before cooking. It comes off very easily after it has been cooked and helps the salmon not to dry out while cooking. If you need to remove it first, then just use a sharp filet knife and slide it as close to the skin a possible. It shouldn't be hard to remove. Good luck.

Answer 3

Before I continue...I STRONGLY suggest that you NEVER remove the skin. If you do, your result WILL BE: Dry Salmon.

If you MUST remove the skin before cooking, use a very flexible and SHARP filet knife. A filet knife is the type you see on the infomercials where the chef skins the tomato with it and then skins the tomato skin again. Usually a filet knife is slightly curved and the blade itself is thin, unlike a butcher's knife. To skin before cooking, start at the tail of the salmon filet, with the scales/skin-side against the cutting board (flesh of salmon facing up toward the ceiling). Place the cutting edge of the filet knife at the tail-end of the filet (short end), bury the tip of the knife into the cutting board, and "bend" the blade so that is is flat against the cutting board. Be very careful that you don't cut yourself. Then, simply cut lengthwise through the salmon filet, getting as close to the skin as possible, in other words, getting as much meat as possible off the skin. This takes a bit of practice, so if you've never done it before, don't be discouraged if you mangle the filet, it happens.

Back to what I said earlier, you should NEVER skin a filet before cooking unless your recipe calls for you to. The reason for this is that skinning a filet before you cook it gives you dry fish because the fat(oil) of the fish leaks away from the filet as it cooks when it has been skinned. If the filet is cooked while the skin is still attached, the skin keeps the fat from leaking out and results in MUCH better tasting fish that will not be dry at all, unless you overcook it. The only exception to this would be if you were going to fry the fish in a batter, but you normally wouldn't do that with salmon.

If you are concerned about the brownish stuff on the bottom of the salmon filet after you cook it with the skin on, just scrape that brownish stuff off with a butter knife, it won't hurt. One major benefit to cooking salmon with the skin on, as previously mentioned by other answerers, is that once the salmon has cooked, the skin literally "falls off".

Hope this helped.

Answer 4

1) sharpen knife
2) cut a straight line across the middle portion of the fillet--the knife shouldn't go throught the skin.
3) angle the knife and in a sawing motion scrape the flesh off the skin. motion to the right means right portion of the flesh comes off clean and vice versa.

hope i gave the instructions simply enough...

Answer 5

We don't. I never heard of the skin from any trout type fish being removed, you just bake or fry them.
The meat comes off the skin very easily.

Answer 6

Don't do that.....cook it with the skin side down....it keeps it moist and holds it together...when it is done it slides right off of the skin

Answer 7

Much easier after it's cooked.