At the corner end of the salmon fillet, place a sharp knife between the skin and the flesh. Angle the knife down toward the skin, and slowly slide the knife between the skin and the flesh.

Now, you should be able to easily run your knife (or a fork and ... (Prefer a plainer grilled salmon? We have a recipe for that too.) For a whole fillet of this magnitude, you’ll season both ...

Arrange the salmon fillets with a little space between each ... three minutes or until tender when pierced with the tip of a knife. Plunge into ice cold water to stop them cooking any further ...