Quick Answer
Whether you remove salmon skin before or after cooking depends on your preference and the cooking method. Many people remove salmon skin before cooking because it can become slimy or rubbery when cooked. However, leaving the skin on while cooking helps keep the fish moist and adds flavor. Salmon skin is edible once cooked.
Should You Remove Salmon Skin Before or After Cooking?
There are pros and cons to removing salmon skin either before or after cooking:
Removing Skin Before Cooking
Benefits:
– Prevents the skin from becoming rubbery or slimy during cooking. Salmon skin contains a lot of fat and collagen that can cause it to have an unappealing texture when cooked.
– Allows seasonings or a marinade to directly penetrate the fish. With the skin removed, flavors can be better absorbed into the salmon flesh.
– Easy to remove. Salmon skin peels off cleanly and easily from the raw fish. Once cooked, the skin adheres more to the flesh making it trickier to remove.
Downsides:
– Salmon can dry out. The skin helps keep moisture locked into the fillet during cooking. Without it, the fish is more likely to become dried out and overcooked.
– Lost flavor. Salmon skin has a tasty, savory flavor when cooked. Removing it beforehand loses out on this extra flavor.
– Skin is wasted. The skin gets discarded instead of becoming an edible part of the meal.
Leaving Skin on During Cooking
Benefits:
– Moisture is retained. Salmon skin forms a protective barrier that keeps the flesh moist and prevents it from drying out.
– Adds flavor. When cooked, salmon skin develops a crisp texture and concentrated fishy taste that enhances the dish.
– Easy to remove after. Once cooked, the skin can be easily scraped off if unwanted.
Downsides:
– Can make skin rubbery. Extended cooking times can cause the fat in the skin to break down, creating an unappealing rubbery texture.
– Can cause sticking. Salmon skin has a tendency to stick to cooking surfaces like grills or pans.
– Need to remove after. You have the added step of peeling off the skin after cooking if unwanted.
Should You Remove Salmon Skin For Grilling or Baking?
Grilling Salmon
It’s best to leave the salmon skin on when grilling. The intense direct heat of the grill can quickly cause salmon fillets to dry out without the skin’s protective barrier.
The skin also helps prevent sticking to the grill grates. Be sure to oil the skin well so it crisps up nicely and doesn’t stick.
After grilling, the salmon skin should be browned and crispy. Use a spatula to gently lift the fish from the grill grates. At this point, you can choose to eat the salmon skin or peel it off.
Baking Salmon
Baking salmon with the skin on helps retain even more moisture thanks to the constant ambient heat. However, the skin is more likely to get rubbery and unappealing during a long bake.
For best results, start salmon in the oven skin side down on a lightly oiled baking sheet. Bake at 400°F for about 10 minutes until the skin crisps up. Then flip and bake for 5-10 more minutes depending on thickness.
The brief cooking of the skin should keep it from becoming too rubbery while still adding flavor and moisture. You can then decide whether to eat or discard the skin after baking.
Should You Remove Salmon Skin For Pan Frying or Poaching?
Pan Frying Salmon
Pan frying salmon fillets with the skin on helps prevent sticking to the pan and overcooking. Make sure to heat your pan well before adding oil and salmon skin-side down.
The skin will crisp up quickly in the hot pan. Cook for 3-4 minutes then flip and cook another 2-3 minutes on the flesh side.
Once cooked, you can enjoy the salmon skin as it should be browned and crispy from pan frying. Use a thin spatula to gently release the salmon from the pan.
Poaching Salmon
Poaching involves gently simmering salmon in liquid like wine, broth, or water. It’s best to remove the salmon skin before poaching.
The moist heat environment of poaching will cause the skins to become very soft and slippery. Removing the skin prevents this texture while still allowing flavors to directly penetrate the flesh.
Without skin, gently lower salmon fillets into simmering poaching liquid. Cook for 5-6 minutes until opaque and flaky. The fish will cook evenly and absorb subtle flavors from the poaching liquid.
Tips for Crispy Salmon Skin
Here are some tips for getting crispy, edible salmon skin whether cooking with the skin on or removed:
– Dry thoroughly and season. Pat salmon fillets dry before cooking. Then rub skin with oil and season with salt and pepper. Drying helps crisping while oil and seasoning add flavor.
– Start skin-side down. Place salmon skin-side down in the pan, oven, or on the grill. This initial direct heat crisps the skin nicely.
– Use high heat. Cook over high heat whether baking, pan searing, or grilling. Hot temperatures are key for rendering the fat and collagen in salmon skin.
– Flip halfway. Cook the first half skin-side down. Then flip and cook for less time on the flesh side.
– Finish under broiler. For extra crispiness, finish cooking under a hot broiler for 1-2 minutes if needed.
– Don’t move it around. Resist the urge to move the salmon as it cooks skin-side down. This helps the skin brown and crisp up.
Is Salmon Skin Edible?
Yes, salmon skin is totally edible once cooked! The skin contains more of the healthy omega-3 fats than the flesh and develops a savory, umami-rich flavor when seared or roasted.
When cooked properly, salmon skin becomes deliciously crispy on the outside with a satisfying fatty creaminess inside. The high heat renders the fat, making the skin crispy.
Look for skin that is browned and crispy with visible fat rendered. Simply flip the fillet over after cooking and the skin should peel right off.
You can then enjoy the salmon skin on its own, on top of the fish, or incorporated into various recipes. It makes a tasty crunchy garnish for salads or rice bowls.
However, if the skin is overly rubbery or slimy after cooking, it’s best to remove and discard it. Proper cooking methods and timing create the ideal crispy and edible salmon skin.
Conclusion
Deciding whether to remove salmon skin before or after cooking comes down to your recipe and preferences. Leaving it on will keep the fish moist while also creating crispy, edible skin when cooked properly. But removing it prevents any risk of unappealing textures.
For methods like grilling, baking, and pan frying, leaving the skin on can provide the best results. Just be sure to cook the salmon most of the way skin-side down over high heat.
For poaching, it’s better to remove the skin before cooking to prevent it from getting too soggy. No matter what you choose, cook the salmon until just opaque throughout for the best texture.
Now that you know the benefits of both options, you can experiment to find what works best for your favorite salmon recipes. Cooked properly, that crispy salmon skin may just become your new favorite part of the fish!
| Cooking Method | Skin On or Off? |
|---|---|
| Grilling | Leave skin on |
| Baking | Leave skin on |
| Pan Frying | Leave skin on |
| Poaching | Remove skin |