When cooking salmon, one of the most common questions is whether the fish should be cooked skin side down or up. There are arguments on both sides of this debate, with proponents of each technique claiming it leads to better results. Ultimately, whether to cook salmon skin side down or up comes down to personal preference and the specific cooking method being used.
Quick Answers
– Cooking salmon skin side down helps ensure the skin gets crispy and browned. The skin protects the delicate salmon flesh.
– Cooking skin side up allows fat to drain away from the salmon, leading to healthier cooking. More smoke flavor can penetrate the salmon this way.
– Grilling and broiling often work best with skin side up to prevent sticking. Pan-searing and baking work well skin side down.
– Salmon skin should be removed before eating for those who don’t like the texture. Leaving it on helps hold the flesh together.
Why Cook Salmon Skin Side Down?
There are a few reasons why many chefs and cooking experts recommend cooking salmon fillets skin side down:
Crispy Skin
Cooking the salmon skin side down allows the skin to get crispy and browned. Salmon skin contains fat and collagen that will render out during cooking, leaving behind a crisped skin that provides texture and flavor. This browning adds complexity and the skin will be appealing to those who enjoy its crunch.
Protection
The skin acts as a protective barrier, shielding the tender salmon flesh from the direct heat source. This prevents the salmon from drying out, overcooking on the bottom side, or sticking to the cooking surface. With the skin side down, the salmon cooks gently and evenly.
Moisture Retention
The skin seals in moisture and prevents albumin, a protein found in salmon, from leaching out. This leads to a juicier, more evenly cooked piece of fish. Cook the salmon skin side up, and moisture has more chances to escape, leading to drier flesh.
Flavor
Salmon skin contains omega-3 fatty acids and has a rich flavor from the fish oils. Cooked until crispy, the skin develops a savory crunch that adds texture and taste to the dish. Leaving the skin on during cooking allows those fish oils to permeate the flesh.
Why Cook Salmon Skin Side Up?
While the skin side down method has its advantages, there are also good reasons to cook salmon fillets with the skin side facing up:
Healthier
Salmon skin contains a high amount of fat. By cooking skin side up, excess fat can drain away from the fish rather than collecting around it. The salmon cooks in less oil overall, leading to a healthier dish.
More Smoke Absorption
When salmon is cooked skin side up on a grill or smoker, the exposed flesh can absorb more smoke flavor from the wood chips or charcoal. Flip the salmon over halfway through cooking if aiming for highly smoked salmon.
Prevents Sticking
The skin is more likely to stick to grates or pans when cooking skin side down. Flipping the salmon so the skin is facing up prevents stubborn sticking, especially on grills. The flesh side tends to release more easily after cooking.
Easier to Remove Skin
Cooking with the skin up makes it easier to remove the skin from the cooked salmon. The connective tissue holding it to the flesh will soften, so the skin peels off without pulling much meat with it.
Best Cooking Methods for Skin Side Down
While both cooking methods have their advantages, certain cooking techniques work better with the salmon skin side down:
Pan Searing
Searing salmon skin side down allows the skin to get browned and crispy in the pan. Heat oil in a skillet over medium-high heat until shimmering. Place the salmon fillets skin side down and cook for 3-5 minutes without moving them until the skin is browned. Flip and cook for another 2 minutes.
Baking
Baking salmon skin side down on a sheet pan or foil prevents the exposed flesh from drying out under the broiler or oven heat. Bake at 400°F for 10-15 minutes depending on thickness.
Grilling on a Plank
Grilling salmon on a cedar plank can help prevent sticking when cooking skin side down. Soak plank first, then place salmon skin side down and grill for 15-20 minutes depending on thickness.
| Cooking Method | Recommendation |
|---|---|
| Pan searing | Skin side down |
| Baking | Skin side down |
| Grilling on a plank | Skin side down |
Best Cooking Methods for Skin Side Up
Other cooking methods work better with the salmon skin facing up towards the heat source:
Broiling
Broiling salmon skin side up helps the skin stay crisp while preventing sticking. Bring salmon 6-8 inches from heat and broil for 12-15 minutes until cooked through.
Grilling
Grilling skin side up allows rendered fat to drip away while the flesh soaks up smoke flavor. Grill over medium heat for 6-8 minutes per side.
Roasting
Roasting in the oven at 375°F ensures even cooking with the skin up. The upturned skin crisps under the broiler too. Roast for 15-20 minutes total.
| Cooking Method | Recommendation |
|---|---|
| Broiling | Skin side up |
| Grilling | Skin side up |
| Roasting | Skin side up |
Should Skin Be Removed Before Eating?
Whether to eat salmon skin comes down to personal preference:
Remove Skin
Some find the taste and texture of salmon skin unappealing. For these people, peel off the skin with a fork before eating the salmon flesh.
Keep Skin On
Salmon skin lovers cite its crispy texture and rich, fatty flavor as reasons to enjoy it. The skin also helps hold the salmon flesh together.
Compromise
A halfway point is to cook with skin on for protection and flavor, then remove it prior to serving. This gives the best of both worlds.
Conclusion
While there are good arguments on both sides, ultimately whether salmon is cooked skin side down or up comes down to the specific cooking method used and personal preference. Pan searing, baking, and grilling on a plank tend to work better skin side down. Broiling, grilling, and roasting often come out best with the skin facing up. Salmon lovers can also decide whether they prefer to eat the fish with or without the skin left on. With so many options, cooks can experiment to determine which method makes the juiciest, most flavorful salmon.