Today, Chef Bri demystifies the knife work that makes for the perfect fillet. She walks us through skinning and deboning a cut of salmon that will have you self-identifying as a fishmonger🐟 1. Starting at the base of your cutting board, use a sharp knife to create an incision in the fillet’s thinner side. 2. Grab the skin, slightly angling your knife towards the board, and let the knife work its way to the fillet’s opposite end. 3. The skin should separate with ease. Butt instead of tossing, pat the skin dry and fry it to a crisp in a hot oiled skillet. Bonus tip: If your fillet has some stray bones, use a paring knife to pin the bone against your thumb and wiggle that sucker out.