If using Diamond Kosher salt you can use up to 1 teaspoon to season the fish. For Morton use only ½ to ¾ teaspoon as it is higher in sodium.
To Remove Skin
To remove the salmon skin, place the salmon filet skin side down on the cutting board. Slide a Chef’s knife between the flesh and the skin but not through the skin. You’ll have to hold your knife almost perpendicular to the cutting board. With gentle sawing motion and downward pressure, grasp the skin with your non-dominant hand and pull firmly against the pressure of the knife. Work your way to the far end of the filet.