How To Prepare Salmon

My last film was showing you how to fillet the salmon, but here, I'm going to show you now, how to prepare it. I've got a chef cheat here, really; I've got a potato peeler which I'm going to take out the pin bones. You can use pliers, but we use this in our kitchen.

So, very, very gently, if you just pull back some of the bones there with your little peeler there, you're just trying (some have come out, actually) to move them across. So, what I'm trying to do here is actually, along the back bone here, we have pin bones, which we don't want to eat, basically. They're not digestible, full-stop.

We just need to make sure that every bone is completely, so you see what I'm doing here guys, I'm literally putting in my peeler, I'm trapping it, and I'm pulling it out. If I had some pliers, it'd be the same; you know, just literally picking them out. But this is just as good.

So I'm just running my hand along there, along the salmon, and just making sure there's no bone there at all. And that's it! We're completely bone-free now. What we're going to do now is cut our portions of salmon up.

And if we were to get an even-sized portion, it'd be nice to literally just use three of your fingers as a guide there. So, cut nice little pieces, rough about three to four-ounce portions. So again, using three fingers as a guide there, you get a nice even-sized portion.

Your salmon fillets - perfect size there, all three to four ounces. Again, use it as your guide. If you want to go bigger, use four, but three will suffice.

Again, nice fillet size there. Perfect! Now, what I'm going to do with this skin as well, to get all of the juices running out of it, I literally just score the fish, on the back of the skin there. A lot of chefs will do that - it looks nice.

We cook it with butter and oil, and it goes through the flesh quicker and it looks nice as well. So, a perfect size there - a nice, three to four ounce size salmon fillet. Perfect.

All good. We'll just finish off the last piece there. Again, if I want to go bigger, we'll use the four.

Again, we're coming to the tail bit, so what we'll do, because in a restaurant, we'll just clean it up, make it a bit tidier. Take off the fin, clean it up, just square it off, again, scouring the skin. A lot of chefs will take off the skin, but I think it looks pretty when it's cooked.

Just scour it; it looks really nice in a hot pan. Really good! And that's it, that's how to prepare salmon. .