Serving a salmon

Boning and skinning a salmon makes it easy to serve while keeping it looking good.

Using a sharp knife, cut the skin just above the tail, then through the skin along the back and in front of the gills. Using the knife to help you, work from head to tail to peel off and discard the skin.

Place a serving plate under one side of the greaseproof paper and flip the salmon over onto the plate, using the paper to help you. Remove the rest of the skin. Remove the head if preferred.

Scrape away any dark flesh with a knife. Split down the centre of the top fillet, carefully remove and lay the two quarter fillets each side of the salmon.