Whether or not to remove the skin from salmon before cooking and eating is a common question for home cooks. The skin contains a lot of fat and can become crispy when pan-fried or roasted, but some people find it unappealing. There are pros and cons to leaving the salmon skin on or taking it off.
Quick Answer
The quick answer is that it’s a personal preference whether to remove salmon skin or leave it on. Here are the main factors to consider:
- Leaving the skin on helps keep the salmon moist and adds fat and flavor as the skin crisps up. But some find it too fatty or unappealing.
- Removing the skin eliminates the crisp texture and concentrated fish oils. The salmon can dry out faster during cooking.
- Skin can be easier to remove after cooking when the fish flesh shrinks a bit.
- For easier pan frying or roasting, leave the skin on for nonstick purposes.
- Skin may be coated or seasoned to add flavor and crunch.
- Personal taste preferences rule – if you don’t like the salmon skin, remove it before cooking.
The Purpose of Salmon Skin
So why do salmon have skin in the first place? For the fish, the skin serves several biological purposes:
- Protection – The skin shields the delicate salmon flesh from scrapes, parasites, and infections.
- Streamlining – The skin’s smooth surface helps the fish swim faster and more efficiently in the water.
- Temperature regulation – The skin helps insulate the salmon’s body heat.
- Moisture retention – The skin seals in moisture and prevents dehydration.
When it comes to cooking and eating salmon, the skin also has some useful qualities:
- Fat content – Salmon skin contains a lot of the healthy fats that salmon has to offer.
- Flavor – The skin has concentrated fish oils that add salmon flavor when crisped.
- Texture – The skin can provide a crispy, crunchy texture contrast.
- Cooking aid – The oils help keep salmon from sticking to pans during cooking.
Pros of Leaving Salmon Skin On
Here are some of the benefits of leaving the skin on salmon before cooking:
- Moisture – The skin helps seal in moisture and prevent the delicate salmon flesh from drying out too much during cooking.
- More fat & flavor – Crisping the skin enables those healthy omega-3 fatty acids and fish oils to infuse into the dish.
- Better pan frying – The skin helps the fish not stick to the pan as easily when pan-searing.
- Crunchy contrast – Therendered crispy skin provides texture against the soft, flaky flesh.
- Nutrients – The skin contains vitamins, minerals, and antioxidants concentrated near the skin.
- Easier prep – Leaving it on saves the step of removing skin before cooking.
Moist and Flavorful Flesh
One of the biggest advantages to leaving the skin on salmon when cooking is how much moisture and flavor it locks in. The fatty skin acts as a protective barrier, preventing the delicate flesh from drying out too quickly under high heat.
As the skin crisps, those oils get rendered out and infused into the fish. This makes for a more intensely savory, tender, and moist end result. The skin essentially bastes the salmon from the inside out.
Better Searing and Browning
Another bonus of keeping salmon skin intact before cooking is how it aids the pan searing process. Those oils help keep the fish from sticking to the pan as easily. The skin also facilitates excellent browning and searing when making pan-fried salmon.
For easy crispy skin salmon recipes, a hot skillet is key. The skin provides its own non-stick surface, helping form that delicious crispy crust.
Added Crunch Factor
The skin’s contrasting texture against the soft, flaky interior of salmon is an appealing factor for many. When pan-fried, roasted, or grilled, the skin can take on a lovely crispiness.
This crunchy exterior provides a pleasant textural dynamic. The crisp skin plays against the lush, velvety interior of perfectly cooked salmon.
Cons of Leaving Salmon Skin On
However, there are also some drawbacks to keeping the skin on salmon, including:
- Fat content – The high amount of oil and fat can be off-putting for some.
- Appearance – Many people don’t like the look or texture of fish skin.
- Flavor – To some the taste is too fishy when crisp.
- Mouthfeel – The skin’s dense, rubbery texture when not crisp enough.
- Cooking challenges – Skin can burn easier when grilling or broiling.
- Prep work – Needs trimming for optimal appearance.
Very High Fat Content
Perhaps the number one reason home cooks remove the skin from salmon is the high fat content. While salmon is prized for its healthy omega-3 fatty acids, the skin is where those fats are most concentrated.
For someone watching their fat or calorie intake, the skin can make up a substantial portion. One analysis found the skin accounts for about 11% of a salmon fillet’s total fat content.
Undesirable Texture and Look
Many people simply don’t like the look or feel of fish skin, even when it’s served crispy. The appearance can be perceived as unappetizing.
When not cooked long enough to get crisped, the thick skin has an unpleasant, rubbery texture. Leaving it on also means dealing with any remaining scales or blemishes.
Stronger Fishy Flavor
Although the skin adds good fats, some find its flavor overpowering. The concentrated oils result in an intensely fishy taste.
People looking for a milder flavor profile may want to remove it. The flesh alone has a subtler essence of fresh fish.
Pros of Removing Salmon Skin
On the other hand, taking the salmon skin off before cooking does have some advantages:
- Lower fat and calories – Removes some of the fatty oils.
- Cleaner appearance – The fillet looks more appealing without skin.
- Smoother texture – No rubbery skin to contend with.
- Milder flavor – The flavor profile is lighter without the skin.
- Portion control – Easy to cook skin on the side.
- Easier grilling – Skin can stick while flesh chars evenly.
Reduced Fat and Calories
Removing the fatty skin is an easy way to cut back on the total fat and calorie count. The dense skin accounts for a good chunk of salmon’s fat percentages.
One research analysis determined salmon skin may contain upwards of 11% of the fish’s total lipids. Going skinless can make enjoying salmon a bit more diet-friendly.
More Visually Appealing
Let’s face it – fish skin is not the most attractive part of a salmon fillet. Removing it provides a cleaner, neater presentation.
Without the skin, all you see is the beautifully pink-orange, delicately flaked salmon flesh. It simply looks more appealing and refined on the plate.
Lighter Taste and Texture
Cooks aiming for a milder salmon flavor and texture may want to ditch the skin. The supple flesh has a subtler essence of fresh fish.
Eliminating the rubbery skin also gives you an ethereal flake and velvety softness in each bite. The texture is as smooth as the flavor.
Cons of Removing Salmon Skin
On the flip side, stripping off that salmon skin does come with some drawbacks:
- Dries out faster – Skin helps retain moisture.
- Sticks more – Skin acts as a natural non-stick coating.
- Less crisp – Skin is needed for that seared crisp crust.
- Less flavor – Skin adds rich taste as it renders.
- Nutrient loss – Some nutrients concentrate near skin.
- Waste – Good fats discarded rather than enjoyed.
Increased Drying and Sticking
Without its protective skin shield, salmon can cook up drier and stick more stubbornly to cooking surfaces.
That fat barrier helps retain the flesh’s natural juices. It also provides its own non-stick surface for better searing and less sticking.
No Crispy Texture
One of the best textural elements of salmon skin is missing when it’s removed. There’s no way to achieve that deliciously crisped, cracker-like skin.
Many enthusiasts will point out that the contrast of crisp skin and lush flesh is part of what makes salmon so amazing.
Should You Remove the Skin Before or After Cooking?
The time when you remove salmon skin – before or after cooking – also makes a difference. Here are some general tips:
- Remove skin before cooking when looking to reduce total fat and calories.
- Leave skin on during cooking to maximize moisture, flavor, and ease of cooking.
- Remove skin after cooking if you still want the cooking benefits but not the skin itself.
- Cook the skin separately to enjoy the flavor/texture without excess fat.
Many experts recommend leaving the skin on during the cooking process. Then, remove it prior to eating if unwanted.
Before Cooking
Removing salmon skin before cooking is ideal for those focused on reducing fat or calories. However, the trade-off is potential sticking and drying.
Without its protective skin, the fish can overcook more easily. Rubbing oil on the fish itself provides some help preventing sticking.
After Cooking
Leaving the skin on while cooking helps keep in moisture and allows that crispy sear. Then simply peel it off after cooking once it has done its job.
This method allows you to benefit from the skin’s cooking advantages while still enjoying just the tender flesh.
Tips for Crisping Salmon Skin
When including salmon skin in cooking, getting it crisp and delicious takes some technique. Here are tips for crispy salmon skin success:
- Dry the skin thoroughly – Pat dry with paper towels to remove excess surface moisture.
- Use high heat – Get the pan or oil very hot before adding the salmon.
- Choose a nonstick pan – Stainless steel or cast iron work best.
- Use just enough oil – Brush lightly with oil or add just enough to coat the pan.
- Sear skin-side down first – Let the skin crisp up before flipping over.
- Resist moving it – Cook without disturbing for the first few minutes to set the crust.
- Slice diagonally across skin – Cutting this way gives you wide swaths of crispy skin.
Getting that oh-so-satisfying sizzling crisp salmon skin is easy once you know how!
Simple Crispy Salmon Skin Recipes
While salmon skin can simply be cooked along with the fillet, you can also prepare it separately. Give one of these easy crispy skin recipes a try:
Baked Salmon Skin Chips
Turn your salmon trim into crunchy, sea-salty chips! Simply remove the skin, scrape off any excess fat, then cut into strips. Arrange on a parchment-lined baking sheet and sprinkle with salt. Bake at 400°F for 15 minutes until deep golden.
Pan-Seared Salmon Skin
Cut the skin into portions, dry thoroughly, and lightly oil the flesh side. Heat a nonstick skillet over medium-high heat and sear just until deep golden brown, about 2-3 minutes per side. Flip carefully using tongs.
Crispy Salmon Skin Tacos
Season strips of salmon skin with salt, chili powder, lime juice and sesame oil. Pan fry until crispy then chop into bits. Serve in warmed corn tortillas and top with cabbage, avocado, and Mexican crema sauce.
Frequently Asked Questions
Here are answers to some common questions about removing or keeping salmon skin:
Is salmon skin good for you?
Yes, salmon skin has nutritional benefits! It contains heart-healthy omega-3s, protein, vitamins, and minerals. The skin accounts for much of the fish’s fats.
Is crisp salmon skin safe to eat?
Properly seared salmon skin is totally safe, and very delicious! Cooking at high heat renders out excess fat, leaving just concentrated flavor.
Can you eat raw salmon skin?
It’s not recommended to eat raw salmon skin. Raw fish skin can contain bacteria and parasites. Cook the skin thoroughly to at least 145°F internal temperature.
Is the skin the most nutritious part of salmon?
While not the single most nutritious part, salmon skin does contain higher levels of healthy fats like omega-3s compared to the flesh.
Does crispy salmon skin have carbs?
Crispy salmon skin is low in carbs! A 1-ounce serving of salmon skin has less than 1 gram of carbs. It’s high in fat, protein and certain nutrients.
Conclusion
Ultimately whether to keep that salmon skin on or remove it comes down to personal preference. Crisping the skin adds great flavor and texture contrast. But discarding it does reduce fat and calories.
For the best moisture and searing, leave skin on during cooking then remove if unwanted. Or try taking it off before cooking for a lighter, healthier meal. However you treat that salmon skin, enjoy this omega-3 superfood!