You’ll want to read on if your recipe calls for salmon with the skin removed. Learn how to remove salmon skin in less than one minute. All you need is a cutting board, a sharp knife and a fresh salmon fillet.
I learned how to take off fish skin when I was 17 years old. My first job in a restaurant kitchen was as a prep cook. We ate a lot of fish because the menu called for a walleye sandwich. Once I learned how to take off the skin, I did it every day. Long story short: I spent the summer skinning fish after fish after fish!.
I’m sharing this basic cooking skill of salmon skin removal as part of our In The Kitchen Series. It is a technique that can be used for any fish. However today we’ll be focusing on salmon for our step-by-step tutorial. We love salmon here at Healthy Seasonal Recipes, after all. Try our favorite recipe for crispy pan seared salmon!
Salmon is a delicious and healthy fish that is enjoyed around the world However, preparing whole salmon at home can be intimidating for beginner cooks One of the main hurdles is learning how to properly descale the fish. Descaling removes the thin, papery scales from the skin, leaving it smooth for cooking. Follow this simple step-by-step guide to learn how to easily descale a whole salmon.
Why Descale Salmon?
Salmon get small, overlapping scales to protect themselves and help them move quickly through the water. These scales cling tightly to the skin, even after the fish is caught. While the scales are edible, they give the skin a gritty, unpleasant texture. When you descal the fish, you can eat salmon with skin that is crispy and tasty without having to pick scales out of your teeth.
What You Need to Descale Salmon
Descaling salmon is a quick and simple process that requires minimal equipment:
- A whole salmon or large fillet with skin on
- A blunt knife or spoon
- Kitchen shears or sharp knife
- Paper towels
- Large bowl of cold water
Avoid using a sharp knife during descaling to prevent accidentally slicing the skin. A butter knife, spoon or plastic fish scaler all work well.
Step-by-Step Guide to Descaling Salmon
Follow these simple steps to easily remove scales from a whole salmon or large fillet
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Rinse the salmon under cold running water. This helps loosen the scales.
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Using kitchen shears or a sharp knife, remove the salmon head, tail and fins. Cut off any remaining gills near the head.
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Run your hand across the skin in the opposite direction the scales lay flat to “rough up” the scales. This lifts the edges.
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Place salmon skin side up. Position a blunt knife at a 45° angle near the tail. In short strokes, scrape scales off moving from tail to head. Rinse knife frequently.
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Flip and repeat descaling on the bottom side, scraping from tail to head. Rinse after each pass.
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Use your finger to check for any remaining rough patches. Scrape again as needed to remove all scales.
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Rinse the descaled salmon well. Pat dry with paper towels before cooking or storing.
Tips for Descaling Salmon
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Work over a large bowl of water to catch falling scales. This prevents them from sticking to surfaces.
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Begin descaling under a gentle stream of cold water to help dislodge scales.
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Apply light pressure as you scrape. Too much force can tear the delicate skin.
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Use short, quick stokes about 1-2 inches long. Avoid long scrapes that can damage skin.
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Check sides and belly for any stray scales and scrape again if needed.
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For fillets, run a spoon across the skin to lift scale edges before scraping off.
Descaling salmon takes a little time and effort but is extremely worthwhile. Removing the thin, papery scales gives you beautiful fish with smooth skin ready to crispy up deliciously when cooked. With the proper technique and a little practice, descaling salmon soon becomes quick and easy.
Frequently Asked Questions About Descaling Salmon
What is the easiest way to descale a salmon?
Using a blunt knife or spoon, scrape scales off in short strokes moving from tail to head. Work under cold running water to help dislodge the scales. Repeated light scrapes are more effective than heavy pressure.
Can I cook salmon with scales on?
Technically yes, but the scales become rubbery when cooked. Removing them provides better texture and prevents scales from getting stuck in your teeth or scratching your mouth.
Do I have to descale salmon skin before cooking?
Descaling is necessary for skin-on salmon recipes where crisp skin is desirable. For skinless preparations, you can cook salmon without descaling first.
Should you descale salmon before freezing?
It’s best to freeze salmon immediately after catching without descaling to preserve freshness. Thaw and descale salmon before cooking or eating.
Can I use a fish scaler to descale salmon?
Yes, a handheld fish scaler with blunt edges is an easy tool for descaling. It offers more control than a knife or spoon. Scalers can be purchased at fishing and kitchen stores.
Descaling a whole salmon or fillet is easier than you think with the right technique. Always work from tail to head, lifting scales as you scrape. Take your time to remove all scales for clean, smooth skin ready to crisp up deliciously when cooked. Enjoy the fruits of your descaling labor with tender salmon and crispy skin.
What happens if I cut through the skin by mistake?
As you learn how to skin salmon fillet for the first time, you might cut through the skin by accident. In this case, it’s best to keep cutting and fix the part you missed later.
Flip the salmon skin-side up once you’ve done the first sweep and seen that there is still some skin on it. Use a sharp thin boning knife. Hold it horizontally and shave away any skin that you missed. Try not to cut downwards too much.
How To Skin Salmon Step-By-Step
Most of the time, your butcher or fishmonger will take the pin bones out of your salmon, but sometimes they won’t. It is important to remove them first before removing the skin and portioning the fish.
If the pin bones are still in your fish, pull them out with your pliers right now. Pull in the direction they are running or they will break.
Start with the salmon filet, skin-side-down, running crosswise on the cutting board. If you have a tailpiece (shown) you’ll want it pointing toward your non-dominant side.
Cut between the fish and the skin to “get it started. This first cut is meant to show just enough skin for you to be able to grab it with your weaker hand. For this first cut, you might have to cut through the fish’s flesh to get to the skin.
Take hold of the salmon skin with your less-used hand, preferably your left, and pull hard away from the knife. If it is too slippery, use your kitchen towel to help.
It helps if your knife is a little dull, because the blade should be at a slight angle downward. Carefully move the knife back and forth as you press down and to the right and pull the skin hard to the left. You are pulling it through your knife, not really moving it forward. That’s how I like to think of it.
Once you know how to remove the skin from salmon, you can either bake it whole like in Baked Salmon in Foil or cut it into pieces. Make sure to check out our favorite Dill Sauce For Salmon too!.