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.
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.
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.
Show your friends, family, and neighbors what you learned in Weber’s Prep School series. Just in time for your next barbecue!
A link to the following lesson will be included in the email:
Preparing a Salmon Fillet