Rinse the salmon under cold running water
Pat the fish dry with paper towels
Place the salmon on a clean cutting board
Use a sharp knife to remove the scales if needed
Cut open the belly from the vent to the head
Remove the internal organs
Scrape out any bloodline or dark membrane inside the cavity
Rinse the cavity with cold water
Remove the head if desired
Trim the fins with kitchen scissors or a knife
Remove the tail if desired
Check for and remove any pin bones with tweezers
Cut the salmon into fillets or portions if needed
Rinse the cleaned fish lightly and pat dry again