Fish tweezers or small pliers
1. Arrange the salmon fillet skin side down.
2. Gently feel the surface to find the ends of the pin bones.
3. With a pair of kitchen or pin-bone tweezers, take a firm grasp of the pin bone and pull in the direction it’s pointing.
4. Continue along the salmon until all pin bones are removed.
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
