Slicing is the trickiest part of this recipe by far. It takes a little bit of practice, but you'll be ahead of the game if you start with u003cstrongu003eu003ca href=u0022https://amzn.to/3ZfobNwu0022 target=u0022_blanku0022 rel=u0022noreferrer noopener sponsored nofollowu0022u003ethe right knifeu003c/au003eu003c/strongu003e. A blade like this one is very thin, extremely sharp, and a little bit flexible. You'll use it to cut the salmon on the bias. Once you make the initial cut for each slice, the key to achieving thinness is to feel like you're applying more upward than downward pressure (even if this isn't strictly accurate). You can see this step in action in the video clip above.u003cbr/u003e