To Skin or Not To Skin: Should You Leave the Skin on Salmon When Baking?

Salmon is one of the most popular fish to cook and eat. Its rich fatty flesh has an amazing flavor and texture when prepared properly. One of the easiest ways to cook salmon is to bake it in the oven. But when getting ready to bake salmon, there’s a key question – should you leave the skin on or take it off before baking?

There are good arguments on both sides of whether to bake salmon with or without the skin. Here we’ll explore the pros and cons so you can decide which method works best for your needs.

Why Leave the Skin on Salmon for Baking

Here are the top reasons for leaving the skin on salmon fillets during baking

• Keeps the fish intact – Salmon skin helps hold the delicate flesh together so it doesn’t fall apart, especially thinner tail sections.

• Adds flavor – The oils and fats under the skin give it rich salmon flavor Baking with skin on infuses the flesh with more taste and gives the skin a crispy texture,

• Promotes even cooking – The skin regulates moisture loss from the flesh, allowing salmon to cook gently without drying out.

• Gets crispy when baked – At high oven temperatures, salmon skin gets beautifully crisp and chip-like, contrasting with the soft interior flesh.

• Easy to remove after – Once baked, the skin slides right off the cooked fillet with little effort, so you can enjoy that initial crunch then take it off.

• Less messy prep – Trying to remove raw skin can tear delicate flesh and make a mess. Leaving skin on keeps things neat.

• Looks better – Skin-on salmon bakes up more evenly shaped and professional looking.

Bottom Line: Leaving the skin on provides useful benefits like added flavor, easier prep and cooking, and the bonus of a crispy skin.

Why Remove Salmon Skin Before Baking

Here are the main reasons some people prefer to bake salmon without the skin:

• Inedible skin – While initially crispy, the interior skin remains rubbery and unappetizing after baking. Most diners won’t eat it.

• Healthier – Removing the high-fat skin reduces total calories and fat intake.

• Sticks to pans – Salmon skin often sticks to baking pans and sheets. Pre-removing prevents this.

• Seasoning absorption – Spices and marinades absorb better into exposed flesh without the skin barrier.

• No soggy skin leftovers – Once cooled, the skin becomes unappealingly slimy on leftover baked salmon.

• Evens moisture distribution – Some feel the skin “steals” moisture from the flesh, making it drier.

• Avoids unpleasant bones – Deboning yourself can leave tiny pin bones in the skin which are unpleasant to bite into.

• Preferred texture – Many simply don’t like the softer skin texture after baking and only want the firmer flesh.

• Easier portion control – Weighing skinless fillets is simpler for meal prep and dieting needs.

Bottom Line: Removing the skin prevents sticking, provides a better flesh texture, and allows for easier seasoning and moisture control.

Tips for Crispy Salmon Skin When Baking

If enjoying crispy skin is your priority, follow these tips:

• Use non-stick pans/sheets
• Thoroughly pat skin dry before baking
• Brush skin lightly with oil to encourage browning
• Generously season the skin with spices and salt
• Place fillets skin-side down to cook against the pan
• Bake at 400°F – 450°F to fully crisp the skin
• Don’t flip during baking so skin browns undisturbed
• Let salmon rest before serving so the crispy skin firms up

Follow those guidelines for irresistibly crispy, flavorful salmon skin surrounding tender salmon flesh when baking.

How to Bake Skinless Salmon Fillets

If you prefer to remove the salmon skin pre-baking, keep these pointers in mind:

• Use a sharp, thin knife to slice off skin while raw
• Work over a rimmed baking sheet to catch juices and flesh
• After slicing through skin, gently grip and pull it off slowly
• Inspect flesh for any remaining pin bones and remove
• Pat exposed flesh dry before seasoning
• Coat with a thin layer of oil to prevent sticking
• Line pans with parchment paper to avoid sticking
• Reduce baking time by 2-3 minutes since no skin
• Lightly tent with foil if flesh browns too quickly

Those techniques will help you achieve moist, tender baked salmon without the skin.

The Verdict: To Skin or Not To Skin?

So should you bake your salmon with or without the skin? Ultimately, it comes down to personal preference and what textures and flavors you enjoy most. Baking with the skin on gives you bonus crispy texture and moisture protection at the cost of extra fattiness and calories. Going skinless creates a purer salmon flavor and texture but requires more attention to prevent drying out.

For the best crispy skinned salmon, baking it skin-side down at high heat delivers. But skinless salmon allows for easier seasoning and portion control. Try salmon both ways and see which method you prefer! Just follow the tips above to maximize moisture, flavor and texture either way.

Frequently Asked Questions About Baking Salmon with Skin

Here are answers to some common questions about baking salmon with the skin on:

Should you season the salmon skin before baking?

Yes, seasoning the skin directly adds great flavor. Salt, pepper, garlic powder, paprika and other spices work well.

What temperature is best for crispy salmon skin?

400°F – 450°F bakes the skin up crispy before the flesh overcooks. Higher heat crisps the skin best.

Should you start salmon skin-side up or down?

Skin-side down maximizes crisping by cooking directly against the hot pan surface.

Can you eat salmon skin after baking?

The crispy outer skin can be tasty to eat after baking. But the inner layer remains rubbery and unappetizing so most people will remove and discard it after the initial crunch.

Does salmon skin help the fish cook better?

Yes, the skin insulates the delicate flesh and regulates moisture loss for gentle, even cooking.

So try baking salmon both with and without skin to find your favorite method. Follow the tips here to maximize the results either way and enjoy delicious flaky salmon!