That perfectly grilled salmon doesn't just happen. Chef Andrew Balick says first you have to take the skin off.
Chef Andrew Balick: "The best way is to remove the skin is with a fillet knife. A nice long knife."
Make a cut at the tail.
Chef Andrew Balick: "One cut into the skin backwards towards me to get the desired angle that I want."
Holding the tail, slice toward the opposite end of the fish.
Chef Andrew Balick: "While I keep the knife in contact with the skin and the board at all times."
And the skin comes right off.
Chef Andrew Balick: "It's all about maintaining pressure and have confidence in what you're doing and don't stop."
And finally, there's an easy way to make sure your fish is fresh.
Chef Andrew Balick: "We always say the nose knows. Just give it a smell. It should smell fresh like the ocean, it shouldn't smell fishy."
The fish should also be firm to the touch to make a healthy and delicious meal.