Chill the salmon briefly so the skin firms up
Place the fillet skin-side down on a cutting board
Pat the skin dry with paper towels
Grip the tail end of the skin with your fingers or pliers
Insert a sharp knife between the skin and flesh at the tail end
Angle the blade slightly downward toward the skin
Hold the skin taut while sliding the knife forward
Use a gentle sawing motion to separate the skin from the flesh
Keep the blade close to the skin to avoid wasting meat
Continue until the skin is fully removed
Trim any remaining skin pieces if needed