Cooking salmon with the skin on is absolutely possible and often recommended by chefs and home cooks alike The skin provides added flavor and nutrition, as well as helps keep the salmon moist during cooking. However, proper preparation of the skin is essential for achieving the best results.
Why Cook Salmon with the Skin On?
Here are some of the biggest benefits of cooking salmon with the skin on:
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Flavor – Salmon skin contains natural oils that provide a richness and depth of flavor. When the skin is crispy and browned, it adds savory notes.
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Nutrition – The skin contains healthy omega-3 fatty acids like EPA and DHA. Leaving it on adds these beneficial fats to your meal.
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Moisture – The fatty layer under the skin bastes the salmon as it cooks, keeping it tender and juicy.
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Texture – Properly cooked salmon skin becomes crispy and crunchy, contrasting deliciously with the soft flaky flesh.
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Presentation – Salmon cooked with the skin intact and browned looks elegant and appetizing when served.
How to Prepare Salmon Skin for Cooking
To cook salmon skin so it’s deliciously crispy, follow these tips:
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Remove scales – Use a fish scaler tool or dull knife to scrape off any remaining scales on the skin.
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Dry thoroughly – Pat the skin very dry with paper towels. All moisture must be removed for it to crisp up.
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Avoid seasonings – Don’t use pepper or spices on the skin, which can burn. Lightly salt right before cooking.
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Use high heat – Preheat skillet over medium-high to crisp the skin. Lower heat may make it rubbery.
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Cook skin-side down first – Sear it skin-side down for 5-6 minutes until browned and crispy.
Popular Ways to Cook Salmon with the Skin On
There are several excellent cooking methods that work well for salmon skin:
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Pan searing – The high heat of a skillet produces crispy salmon skin. Cook skin-side down first.
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Broiling – Position the salmon skin-side up under the broiler. Watch it closely.
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Grilling – Grill the salmon skin-side down. Move it carefully with a spatula to prevent sticking.
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Baking – Bake salmon on a wire rack skin-side up at 400°F until browned.
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Air frying – Air fryers make salmon skin very crispy without added oil. Cook at 390°F for 10-15 minutes.
Serving Suggestions with Crispy Salmon Skin
Salmon skin pairs deliciously with many flavors and ingredients:
- Fresh lemon, lime, or orange wedges
- Chopped fresh herbs like dill, parsley, chives
- Tangy sauces like chimichurri, romesco, or salsa verde
- Tartar sauce, remoulade, or creamy horseradish sauce
- Soy sauce, teriyaki, or a drizzle of sesame oil
- Grains like rice, quinoa, or couscous
- Veggie sides like asparagus, green beans, or roasted broccoli
So go ahead and cook your salmon with the skin on next time! With proper preparation and cooking, you can achieve restaurant-quality crispy salmon skin at home.
What If You Like To Bake Your Salmon?
If you prefer to bake your salmon, the same tip applies. The skin helps protect the salmon from sticking to the pan during the slow cooking process. The only downside of this method in the oven is the skin will not crisp up, but I usually just serve it without the skin in this case. Sometimes it pays off to be a rule breaker in the kitchen.
Cook Your Salmon Skin-Side Down
For many years, I worked as a private chef in Manhattan and my clients requested seared salmon at least once per week. Like the rule follower I am, I used the ‘presentation-side’ down method many, many times, but found very little success. During these busy evenings, I was usually juggling many different items at once, all on my own. As they say, sometimes you have to sink before you swim, or in this case, cook your salmon skin-side down and break all the rules.
Here me out, when you cook the salmon skin-side down, it gives a visual and audible cue of when the fish is ready to flip. When the skin hits the pan, you can see it start to shrink up and render fat. You’ll also notice the oil bubble when you first add the fish to the pan. Once it starts to quiet down, you’ll know the skin has released and you are ready to flip.
Plus, it’s much easier to get a spatula under the crispy skin, rather than the delicate flesh, when you go in for the flip. Last but not least, since the pan is already nice and hot, the presentation side cooks evenly without any sticking, and you still get the beautiful brown sear after all.
The Food Lab: How to Make Pan-Fried Salmon Fillets With Crispy Skin
FAQ
Are you supposed to cook salmon with the skin on?
Yes, you should generally cook salmon with the skin on, unless you are poaching it. The skin helps protect the salmon from overcooking and can be made crispy when searing or grilling.
Is it okay to leave the skin on salmon?
Yes, it is fine to leave the skin on salmon and you can eat salmon skin. Make sure to remove any scales if using salmon with the skin on. Salmon skin can get nice and crispy, which many find appealing. It does have a stronger more fishy flavor than the salmon meat itself. What is the gray area of salmon?
Is it necessary to remove scales from salmon?
Salmon doesn’t need to be scaled, the scales are very thin. It is common practicing in the seafood industry not to scale salmon, it’s just not necessary. Also as they cook they tend to cook away too so salmon scales shouldn’t really be an issue.