Do I remove the skin from salmon before cooking?

Whether or not to remove the salmon skin before cooking is a common question many home cooks have. The skin contains a lot of fat and can become crispy when cooked, but some people find it unappealing. There are pros and cons to keeping or removing the skin, so it often comes down to personal preference.

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Should You Remove Salmon Skin Before Cooking?

The primary reason to remove salmon skin before cooking is that some people find the texture unpleasant. Salmon skin has a rubbery, crispy texture when cooked that not everyone enjoys eating. The high fat content in the skin also has a very rich flavor.

However, the skin does provide some benefits:

The skin helps keep the salmon moist and tender during cooking by preventing moisture loss.
It contains a lot of healthy fats and nutrients. Salmon skin is high in omega-3 fatty acids.

The skin can provide texture and crunch to contrast the soft salmon flesh.
Removing the skin eliminates its nutritional value and moisture-locking properties.

So whether to remove the skin or not depends on your tastes and cooking method. The skin can become overly greasy in some cooking methods but turn out crisp and delicious in others.

Pros of Leaving Salmon Skin on During Cooking

Here are some of the top benefits of leaving the skin on salmon fillets during cooking:

Moisture and Flavor – The skin helps seal in moisture, flavor, and natural fish oils during cooking. Salmon that is cooked with the skin on turns out juicier and more flavorful.
Texture – The skin gets crispy when seared or roasted, providing textural contrast to the soft, flaky salmon flesh. The crisp skin is also edible and delicious.

Nutrition – Salmon skin contains healthy fats like omega-3s. Leaving it on allows you to get the nutritional benefits of the skin.
Easier to Handle – The skin helps keep the salmon fillet intact, making it easier to maneuver during cooking.

The skin protects the delicate salmon flesh and seals in moisture. Crispy salmon skin is also considered a delicacy by many cooks and food lovers.

Cons of Leaving Salmon Skin on During Cooking

However, there are a few downsides to leaving the skin on as well:

The skin has a rubbery, chewy texture if not cooked correctly. It needs high heat and adequate oil to get crispy.
Some find the taste and texture of salmon skin unappealing and unpleasant to eat.

The high fat content in the skin can cause the fillet to overcook and dry out more easily.
Without the skin, salmon cooks more evenly since the thinner flesh cooks at a faster rate.

The skin requires proper cooking techniques to turn out crispy and rendered. Without high heat, the texture can be flabby and unpalatable. The fat content also needs consideration if prone to drying out.

Best Cooking Methods to Leave Skin On

Certain cooking methods are ideal for leaving the salmon skin on to get it crispy:

Pan searing – This high heat method renders the fat and crisps the skin nicely.
Broiling – Cooking under the broiler or grill crisps up the skin by direct top heat.

Roasting – A hot oven will bake the skin until crispy and browned.
Grilling – Over direct grill heat gets the skin nice and charred.

The key is high, direct heat. Place the salmon skin-side down to begin cooking, then flip towards the end once the skin crisps. Brush with oil to encourage browning.

Pan Searing Method for Crispy Skin

Pan searing is one of the best methods for crisping up salmon skin in a skillet:

Pat salmon fillets dry and season with salt and pepper. Rub a thin coat of oil on the skin.
Heat an ovenproof nonstick skillet over medium-high heat. When hot, place fillets skin-side down.

Sear for 4-5 minutes until the skin is browned and crispy. Flip and sear another 2 minutes.
Transfer the pan to a 425°F oven and bake for 5 minutes until cooked through.
Remove from oven and serve salmon skin-side up with the crispy skin.

This technique crisps the skin nicely before finishing in the oven.

Best Cooking Methods to Remove Skin

It’s best to remove the salmon skin when using moist cooking methods:

Poaching – Gently simmering in liquid will lead to soft, rubbery skin.

Steaming – The steam heat won’t crisp up the skin, leaving it soggy.
Boiling – Rapid boiling can overcook the fish and won’t crisp the skin.
Sous vide – With this very gentle cooking, the skin remains limp and mushy.

Stews/chowders – Poaching salmon in liquid leaves the skin inedible.

With wet cooking methods, the salmon skin becomes overly soft and peels off easily. Removing it ahead of time prevents dealing with limp skin later.

To Eat or Remove the Skin?

If the salmon is cooked properly with crispy skin, many people enjoy eating it. The skin has a delicate flavor with a satisfying crunch. However, if the skin doesn’t get crispy, it can be unpalatable with a stretchy, rubbery texture.

Here are some serving suggestions:

Crispy skin can be enjoyed as is, with the flesh peeled off from the skin when eating.
Uncrisp skin can be peeled off and discarded prior to serving.

For whole fish, you can simply lift off and peel away larger skin pieces.
For fillets, use a knife to separate cooked flesh from the skin.

Let your texture preferences guide you – crispy skin can be an asset but flabby skin should be removed.

Nutrition of Salmon Skin

Here is how the nutrition of salmon skin compares to the fish flesh:

Nutrient	Salmon Flesh (per 3oz)	Salmon Skin (per 3oz)
Calories	121	203
Fat	5g	15g
Omega-3s	1.4g	1.7g
Protein	17g	11g

As you can see, salmon skin contains a lot more fat and calories than the flesh. However, it also provides more omega-3 fatty acids. The skin delivers extra healthy fats and nutrients.

Should You Remove Skin Before Cooking Salmon Fillets?

So in summary, here are some tips on whether to keep or remove salmon skin:

Keep the skin on for pan searing, broiling, grilling, or roasting to get it crispy.
The crispy skin is edible and adds texture – season it before cooking.
Remove the skin when poaching, steaming, boiling, or cooking in liquid to prevent mushy skin.

Consider removing skin if you don’t enjoy the flavor or textural contrast.
Salmon skin contributes healthy fats and nutrients if you wish to consume it.

Everyone has personal preferences when it comes to salmon skin. Cook it using high heat methods if you want to keep and eat the crispy skin. But if you find it unpalatable, go ahead and remove the skin prior to cooking for an easy solution.

Conclusion

Whether to keep or remove salmon skin is an ongoing debate among home cooks. Some love the crispy texture and added flavor of seared salmon skin. Others find it unappealing and prefer to peel the skin off before cooking their salmon.

Leaving the skin on does provide some benefits. The skin locks in moisture and nutrients, while also adding crispiness when seared or roasted at high heat. However, it’s easy for the skin to turn out rubbery and tough if using steam, poaching, or other moist cooking methods.

The best approach is to try salmon prepared both ways and let your personal taste preferences guide you. Salmon skin turns out deliciously crispy when cooked properly. But if you don’t like the texture, simply remove the skin before cooking your salmon fillet for an easy solution. Let your cooking method and personal tastes determine whether you keep that salmon skin on or take it off.