Scrape the scales of the fish, using a fish scaler. Rince and dry it well with paper towels. Place the fish on the chopping board. Make sure you have a sharp filleting knife to get the best result. Make the first cut next to the collar bone of the fish.
Make sure your first cut goes down to the back bone. Let the knife follow the back bone down to the tail.
Flip the salmon and repeat the process of cutting down the back bone on the other side.
Place the knife flat against the salmon and cut the belly bones out. Make sure to also remove the bones where the finns are.
Remove the pin bones with tweezers or small pliers. They are located in the middle of the fillet. Run your fingers along the fillet against the grain of the meat to make sure you have gotten them all out.
Use a sharp knife, preferrably a filleting knife where the blade is not too stiff. Start at the tail of the fish and angle the blade slightly downwards toward the skin. Grab a good hold of the skin that now is loose. Guide the knife along the fish at the same time as you gently pull the skinn towards you.
You are now done with filleting the salmon. Enjoy a good meal or portion it to freeze for later.