Pat the salmon skin dry with paper towels
Place the salmon skin-side down on a cutting board
Hold the tail end of the skin firmly with one hand
Insert a thin, sharp knife between the flesh and the skin at the tail end
Angle the knife slightly downward toward the skin
Keep the blade close to the skin while gently sawing forward
Pull the skin taut as you slide the knife along the fillet
Continue until the skin is fully separated
Trim any remaining bits of skin if needed