A while back, a reader asked about skinning salmon (thanks Linda!). I explained the process in the comments, but I wanted to find a video of it. It’s hard to describe the process – here, a (moving) picture is worth a thousand words. Unfortunately, it’s not as simple to skin a piece of filet as it is to skin a whole side. Can be done and in the following video, she demonstrates both removing the skin from a whole side and a piece of filet. This technique works for any type of fish; I used it last night to skin a whole side of mahi-mahi (a fish where the skin is definitely inedible).