To skin the salmon fillet, lay the fish skin-side down with the tail end closest to you. Insert your knife at an angle at the tail end and cut through the flesh to the skin. Turn the blade (away from you) so it’s almost flat against the skin, then take hold of the skin with the other hand. Pull and wiggle the skin towards you, as push the knife away from you, cutting the fillet away. Use kitchen paper to grab the skin for a better grip. Discard the skin.