Salmon is one of the most popular fish eaten around the world. When properly prepared, its pinkish-orange flesh is tender and flakes into delicate pieces. However, salmon has another unique feature that not all fish possess – the flesh side.
The flesh side refers to the layer of lighter-colored denser muscle tissue on the side of the salmon fillet that does not have skin. It has a distinctly different texture and composition compared to the rest of the fillet. This often overlooked part of the fish has some important characteristics that you should know about.
What Causes the Color Difference?
The most noticeable difference between the regular salmon flesh and the flesh side is the color. The typical salmon meat ranges from a pale pink to a vibrant orange-red depending on the salmon’s diet. This color comes from carotenoid pigments in the salmon’s food.
However, the layer of denser muscle along the backbone and ribs receives less blood flow. With less blood circulating through this area, the pigments don’t get deposited as heavily, causing the flesh side to appear lighter, grayish or brownish rather than pink.
Don’t let the dull color fool you though. The flesh side is just as nutritious and delicious as the rest of the fish if cooked properly!
Higher Fat Content Means More Omega-3s
While the flesh side may be less visually appealing research shows that it actually contains more fat than the outer muscle tissue. Salmon store energy reserves in this area in the form of fats.
This is good news because EPA and DHA omega-3 fatty acids are concentrated in salmon fat The flesh side’s higher fat content means it also has the highest amount of these healthy fats that are known to benefit heart and brain health
Preparation Matters for Optimal Texture
The first key to enjoying the flesh side of salmon is proper cooking technique. Because it contains less moisture and denser muscle fibers, the flesh side can become tough and chewy if overcooked.
Quick cooking methods like grilling, broiling, pan searing or sautéing are best to keep the flesh side tender. Cook just until it turns opaque and flakes easily with a fork. Avoid the urge to flip the fish too soon or cook it too long.
Moist cooking techniques like poaching, steaming, or gentle baking also yield fork-tender flesh side pieces. Low and slow is the way to go.
Should You Remove the Flesh Side?
Some recipes call for removing and discarding the flesh side before cooking the rest of the fillet. However, because this part of the fish is highly nutritious, it’s best to leave it intact when possible.
The flesh side’s concentrated fats also self-baste the fillet during cooking. Trimming it off can result in a drier end product.
If the unappealing gray color is a dealbreaker for presentation, simply place the fillet flesh side down before serving. With the prettier outer fillet facing up, no one will notice the difference.
Ideal for Searing, Broiling and Grilling
The slightly firmer texture of the flesh side makes it perfect for searing, broiling and grilling. These quick, high-heat cooking methods will caramelize and brown the exterior while keeping the interior moist.
For grilling, rub the flesh side with oil and place it face down over direct heat. Move it to indirect heat if flare-ups occur. Try a perforated grill pan for gentle steaming.
For pan searing, heat oil in a skillet until very hot. Place the fillet in flesh side down and cook for 2-3 minutes per side.
Under the broiler, position the flesh side about 5 inches from high heat source and broil for 4-5 minutes.
Great for Poaching Too
If you prefer a more delicate preparation, poaching is a great option that keeps the flesh side tender.
Gently simmer salmon fillets in a liquid like broth, wine or vinegar mixture just until opaque throughout. Acidic poaching liquid like wine or vinegar will help the flesh side retain its color contrast.
Check doneness after 3-4 minutes. The flesh should flake easily when poked with a fork.
Should You Cook Skin Side Down?
Some cooks insist that placing salmon fillets flesh-side down in the pan or on the grill prevents drying out and results in the ultimate texture.
This method allows the fat under the skin to baste the rest of the fillet while cooking. The firmer flesh side can also shield the more delicate meat from overcooking.
If cooking flesh-side down, pay close attention to timing the flip. Wait until the bottom is opaque halfway up before turning.
To Skin or Not to Skin?
There is debate over whether salmon fillets should be skinned before cooking. Here are some points to consider:
- Skin on helps hold tender flesh together during cooking.
- Skin crisps up nicely for texture.
- Skinless allows more browning and prevents chewiness.
- Skinless enables seasonings and marinades to penetrate flesh better.
Try salmon both ways and decide your preference. Thinner fillets benefit more from skin removal before cooking.
Storing and Using Leftovers
Cooked salmon keeps 3-4 days refrigerated. The flesh side’s fat content makes it very forgiving and unlikely to dry out.
Flake for salmon salads, tacos, omelets, pizza, rice bowls and more. The texture stands up well to being broken down and combined with other ingredients.
Tips for Maximizing Quality
To get the best flavor and texture from the flesh side:
- Choose wild-caught salmon, which has more fat than farmed
- Cook fresh, never frozen
- Don’t overcook – salmon is best medium rare
- Let rest before serving for even moisture distribution
- Store properly to avoid oxidation
The Takeaway
The flesh side of salmon may not be as visually stunning as the rest of the fillet, but it has its own unique traits. Embrace this underappreciated salmon specialty by cooking it properly to enjoy its concentrated nutrition and velvety texture in every bite. With the right techniques, you can transform the flesh side into a delicious treat.
How to Ensure Salmon Won’t Stick
FAQ
What is the flesh of the salmon?
Salmon flesh is generally orange to red, although there are some examples of white-fleshed wild salmon. The natural color of salmon results from carotenoid pigments, largely astaxanthin and canthaxanthin in the flesh. Wild salmon get these carotenoids from eating krill and other tiny shellfish.
Do you cook salmon skin or flesh side down?
When cooking a salmon steak, it’s generally recommended to start with the skin side down. This helps to crisp the skin and prevents the fish from sticking to the pan. Cooking with the skin side down also allows the fish to cook evenly and retain moisture.
What is the flesh side of the fish?
Fish fillets comprise the flesh of the fish, which is the skeletal muscles and fat as opposed to the bones and organs. Fillets are usually obtained by slicing the fish parallel to the spine, rather than perpendicular to the spine as is the case with steaks.
Is it okay to eat the grey part of salmon?
Yes, it’s perfectly safe to eat the grey part of salmon, also known as the fat line. It’s a layer of subcutaneous fat that sits between the skin and the flesh. This fat is rich in omega-3 fatty acids and can be a source of energy for the fish.
What is the skin side of a salmon filet?
The skin side will have remnants of the skin or silvery markings. If you mean a salmon filet, the side without the skin – where the pink flesh is exposed (the side which would have been next to the bone, when it was still a whole fish.) Want more Food52?
What are the sides of a salmon fillet?
The salmon fillet consists of two main sides: the flesh side and the skin side. Both parts contribute uniquely to the cooking process: Flesh Side: The flesh side is tender, flavorful, and often the star of the dish. It holds delicate flavors and can easily be seasoned or marinated.
How do you tell if a salmon filet has no skin?
If it has no skin on it, you can tell where it used to be. The orange/coral colored side is the flesh side. The skin side will have remnants of the skin or silvery markings. If you mean a salmon filet, the side without the skin – where the pink flesh is exposed (the side which would have been next to the bone, when it was still a whole fish.)
Which side should a salmon fillet be cooked first?
First things first, it’s important to note that there are two sides to a salmon fillet: the skin side and the flesh side. The skin side is typically darker and has a rougher texture, while the flesh side is lighter in color and smoother. So which side should you cook first? The answer is simple: always cook the skin side first. Why?
What is the orange/coral colored side of a salmon filet?
The orange/coral colored side is the flesh side. The skin side will have remnants of the skin or silvery markings. amysarah June 28, 2014. If you mean a salmon filet, the side without the skin – where the pink flesh is exposed (the side which would have been next to the bone, when it was still a whole fish.)
What is the pink side of a salmon filet?
If you mean a salmon filet, the side without the skin – where the pink flesh is exposed (the side which would have been next to the bone, when it was still a whole fish.) Want more Food52? Our best tips for eating thoughtfully and living joyfully, right to your inbox.