Pat the salmon skin dry with paper towels
Place the salmon skin-side down on a cutting board
Grip the tail end of the skin with your fingers or pliers
Insert a sharp knife between the flesh and the skin at a shallow angle
Hold the knife steady and pull the skin taut while sliding the blade forward
Keep the blade close to the skin to minimize flesh loss
Continue separating the skin from the fillet in one smooth motion
Remove any remaining bits of skin with the knife tip or tweezers