Chill the salmon and place it on a clean cutting board
Rinse and pat the salmon dry
Use a sharp fillet knife
Remove the scales if needed
Cut behind the gills and pectoral fin down to the backbone
Turn the knife and cut along the backbone toward the tail
Keep the blade angled slightly toward the bones
Lift the fillet as you cut to follow the rib cage
Separate the fillet from the body at the tail
Remove the skin by sliding the knife between skin and flesh
Repeat on the other side
Remove any pin bones with tweezers or pliers
Trim away belly fat, fins, and any remaining bones
Rinse the fillets lightly and pat dry
Store the fillets on ice or refrigerate immediately