When cooking salmon, keep the skin on, except when poaching. The skin creates a protective barrier that keeps the fish moist and prevents sticking. Cooking with the skin gives a delicious crispy texture and boosts flavor. Enjoy the salmon with skin for the best taste and experience!
To achieve crispy skin, start with dry salmon fillets. Pat the skin with a paper towel to remove any excess moisture. Season generously with salt, as it helps draw out moisture and promotes crispiness. Preheat your cooking surface, whether it’s a skillet or grill, to ensure high heat. Place the salmon skin-side down and avoid flipping it too soon. A few minutes on high heat will help achieve that desired crisp.
If you prefer, you can remove the skin after cooking, allowing you to enjoy the tender meat without it. Some chefs recommend grilling or baking, as both methods can enhance the skin’s crispiness while keeping the flesh moist.
Now that you understand the benefits of leaving fish skin on salmon, let’s explore specific cooking techniques that guarantee perfect results every time. These methods will elevate your culinary skills and ensure your salmon is always a highlight of the meal.
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