Gordon explains how to skin your side of salmon and double check for any wayward bones
For the Cookalong recipe we need a whole side (or half) of salmon. Normally, it won’t come skinned, but if you ask your fishmonger they could do it for you.
To skin a salmon you need a sharp knife with a flat blade - the length of which is larger than or equal to the width of the salmon.
Place your half of salmon on a clean cutting board, skin-side down. Starting at the tail end, with your knife at 90 degrees to the fish, carefully slip the blade of the knife between the fish flesh and the skin.
Once the knife is in, create tension between the skin and the fillet by holding the skin down on the board and using your knife start to pull the fish away from the skin.
Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.
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