The USDA does not recommend rinsing uncooked Salmon fillets because of the potential to splash bacteria onto other surfaces. I get it. Although rinsing doesn’t kill the bacteria, it can eliminate that slightly slimy feeling the fillets can have. So, I rinse the fillets under very low running cold water held deep in the sink, or by dipping them in a bowl of cold water. I then pat them dry with paper towels before placing them in the marinade. While rinsing, I also run my hands all over the fillets to feel for bones. Cleaning and prepping the fill will not necessarily catch all of them. The best way to remove these bones is with tweezers. Determine which way the bones are running and use the tweezers to pull them out in the same direction. That way you will minimize any damage to the flesh that will look bad!