Shopping Cart ×Remove Product?× Are you sure you want to remove the following product from the cart? Cancel Yes Remove Product?× If you delete this item, then the bundle with the grill and the BBQ Kitchen will be deleted. Do you want to proceed? Cancel Yes Complete the Set ×Remove Coupon?× Are you sure you want to remove the following coupon from the cart? Cancel Yes androidapplearrowcart-big-outlinecart-fullcheckchef-hatall-gridbullseyelightbulbcircle-mediumcircle-smallclockdownloaddownloadenlargefacebookinstagrammagnifiermenu-arrow-downpointerprintersharestartwitteruser-simpleweber-logoyoutubescroll-indicator-firescroll-indicator-arrowscroll-indicator-arrowscroll-indicator-arrowPreparing a Salmon Filletcircle-smallGrill SkillsMastering SeafoodPreparing a Salmon FilletreturnMenu Items
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Step 1:
If any part of a fish is much thinner than the rest, such as the belly of this salmon, cut it off. Either grill the thinner part separately or discard it if it is just trim.
Step 2:
Some fillets look completely boneless, but if you run a fingertip over their surface you might feel the ends of tiny bones (called pin bones), which must be removed.
Step 3:
Use needle-nose pliers or a similar tool, like tweezers, to grab the end of each bone and carefully pull it out at an angle (toward the head of the fish) without tearing the flesh.
