Seen you do it before, but it was worth another look. Next request: show me how to get that annoying membrane off the belly sections. I like my salmon seasoned (with salt and pepper), and that membrane prevents seasoning from penetrating the flesh beneath, and while the flesh still tastes good without it, some salt in there really gets the taste buds hopping.

I usually just slowly, painstakingly use my fillet knife to get just under the surface and peel it away. This works, but it's a pain in the arse. Any solutions to offer (besides cooking it, peeling it, and adding salt later, which does NOT deliver the same, bacon-like results)?