Whether or not to peel the skin off salmon before cooking is a common question for home cooks. The skin on salmon contains a lot of fat and can help keep the fish moist during cooking. However, some people find the skin unappetizing or difficult to eat. Here is a quick look at the pros and cons of peeling salmon skin before cooking.
Pros of Peeling Salmon Skin Before Cooking
There are a few reasons why you may want to remove the skin from salmon fillets before cooking:
- The skin can become rubbery or slimy when cooked. Peeling it off avoids this unappealing texture.
- It reduces the overall fat and calorie content. Salmon skin is high in fat.
- No scales or bones. De-scaling and de-boning can be time consuming.
- The fish may cook more evenly without the skin. No barrier between the flesh and heat.
- Easier to eat for some people. The skin can be messy or hard to cut through.
- Better flavor integration if marinating. Marinade soaks into flesh better without the skin barrier.
For some home cooks, especially those looking to reduce fat intake or prefer easier, flake-style salmon, removing the skin before cooking has benefits.
Cons of Peeling Salmon Skin Before Cooking
On the other hand, there are also good reasons to leave the salmon skin on during cooking:
- The skin helps keep the flesh moist and tender. The fat under the skin bastes the fish as it cooks.
- More flavor. The skin has a tasty crispiness when cooked properly.
- Nutritious. Salmon skin is rich in healthy omega-3 fats.
- Easier to handle. Skin helps hold the fillet together.
- The skin protects the delicate flesh. No sticking to the pan or grill.
- Browning and crisping. Skin gives texture and caramelized flavor.
Cooks wanting moist, flavorful salmon with crunchy skin should cook it with the skin on. Just be sure to cook it skin-side down first.
Should You Peel Salmon Skin Before Cooking?
Whether to peel the skin before cooking comes down to personal preference:
- Peel if you want flaked, skinless salmon or are watching fat/calories.
- Leave skin on if you want moist, flavorful fish with crispy skin.
There are benefits both ways. For easy weeknight salmon, peeling makes sense. But for the best results, cook salmon skin-on. Just season it well and get the skin crispy.
Tips for Getting Crispy Salmon Skin
If leaving the skin on, follow these tips for getting it crispy:
- Pat skin very dry before cooking. Damp skin will steam, not crisp.
- Season skin generously with salt and pepper. Seasonings enhance flavor and drying.
- Use a bit of oil. Rub a thin coat of vegetable or olive oil on the skin.
- Get skin hot and cook most of the way skin-side down first. Start presentation-side down.
- Use high heat. Cast iron skillet or grill over direct heat works best.
- Don’t move the fillet once placed. Let it cook undisturbed until skin browns.
- Finish cooking flesh side down if needed. Crisp skin first then flip briefly to finish center.
Follow those tips and you’ll get delicious, crispy salmon skin every time. It takes a bit of technique but is worth it for the texture and flavor.
How to Peel Raw Salmon Skin
If you do opt to remove the skin from salmon fillets, it only takes a few steps:
- Place fillet skin-side down on a cutting board. Hold it flat with your hand.
- Take a knife with a thin, flexible blade. Insert just under the skin, moving away from yourself.
- Keep blade tight to the skin. Glide it along to separate skin from flesh.
- Peel skin back. It should come off in one large piece if done properly.
- Remove any white fat along the bottom edge. Also take off pin bones if needed.
- Rinse fillet under cold water once skin is removed.
With a sharp knife, peeling off the skin only takes about 20 seconds per fillet. Rinse the salmon after to remove any clinging bits of skin or fat.
What About Skin from Cooked Salmon?
If you cook the salmon with skin on, you can decide at the table whether to eat the crispy skin or not. Here are a few serving suggestions:
- Leave whole for those who want it. Eaters can peel off skin if desired.
- Peel off before plating. Discard skin or save for stock.
- Peel half, leave half. Let diners choose skin on or off.
- Crisp extra skin separately. Use as salmon crackling garnish.
However you want to handle it, the skin is edible once cooked. Some love the crispy, fatty bites. Others may want to skip it. Give eaters options by plating some servings with skin and some without.
How to Use Leftover Salmon Skin
Don’t waste leftover cooked salmon skin. Use it to add flavor in these creative ways:
- Make crispy salmon skin snacks. Season and bake until crispy.
- Add to salmon burgers or fish cakes. Minced skin gives flavor and moisture.
- Use for stock. Simmer with veggies and herbs for fish broth.
- Include in rice dishes. Bits of salmon skin give risotto a boost.
- Garnish Caesar salad. Crisp bits add savory crunch.
- Blend into dips and spreads. Add flavor to cream cheese, sour cream, etc.
With its concentrated fishy flavor, recycled salmon skin can add a tasty punch to all kinds of dishes. Get creative with ways to use up leftovers.
Frequently Asked Questions
Is salmon skin good for you?
Yes, salmon skin is very healthy. It is loaded with omega-3 fatty acids, protein, vitamins, and minerals. The skin contains much of the healthy fats people seek from salmon.
Is salmon skin OK to eat?
Salmon skin is perfectly edible when cooked. The skin will become crispy and flavorful when seared properly. Eat it for added texture and nutrients.
Does cooking salmon with skin on keep it moister?
Yes, leaving the skin on helps keep salmon moist as it cooks. The fat under the skin bastes the flesh. Skin also protects delicate salmon from drying out or sticking to the pan.
Should you cook salmon skin side up or down?
Always cook salmon skin-side down first. This renders fat from the skin to baste the fish. Then flip briefly at the end if the flesh needs more cooking time.
Is it OK to eat salmon skin raw?
It’s not recommended to eat raw salmon skin, as it could contain parasites or bacteria. Lightly cook the skin by searing to kill anything harmful.
Can you leave salmon skin on in the oven?
Yes, salmon skin can be left on for oven cooking. Place fish skin-side down on a parchment lined pan. The skin will shield the delicate flesh and add moisture.
What is the gray stuff on salmon skin?
The grayish color on salmon skin is usually leftover scales or pigment cells from the fish. It is harmless but can be removed by a thorough rinsing if desired.
The Takeaway
Ultimately there’s no right or wrong way to handle salmon skin. Peel before cooking for easy skinless fillets. Or leave skin on for added moisture, nutrition and crunchy texture. Cook salmon skin-side down first for the best results either way.