Salmon filets on ice
Pouring Boiling Water On Top Of Salmon Filets Is A Game Changer
Many eaters dislike skin-on salmon filets. They're a bit harder to cook and can wind up with a strong "fishy" taste and an unappealing layer of fatty gray matter under the skin.
Removing the skin from the fish can be a pain, unless you use a boiling water method that lets you peel the skin right off. Start by placing the filet skin-side-up on a tray.
Bring a kettle of water to a rolling boil, then slowly pour a single level of the water over the fish and let it sit for about three minutes.
You can also place the filet on a grated surface and let the water fall onto a pan beneath for easy draining. Pull the skin starting at the top and gently peel it off.
The boiling water won’t cook the salmon or affect its taste and texture. You’ll be left with a pristine, skinless piece of fish that's ready to cook.
However, you may still end up with some grayish fat after removing the skin. Sometimes called the "fat line," this gray stuff is found between the salmon skin and flesh.
The fat line is entirely edible, but it may taste a bit fishy. To remove it, cook the salmon, and once the fat turns gray, gently remove it with a thin-tipped sharp knife.
Be aware that removing the fat line may be aesthetically damaging and difficult to perform on a piece of hot fish, so it's okay just to leave it be. It won't taste bad or hurt you.