Grilling salmon is a quick and healthy way to get dinner on the table. But before you throw your salmon fillets on the grill, you have an important decision to make – should you grill salmon with the skin on or take the skin off first?
There are good arguments on both sides of this debate. Many people argue that grilling salmon with the skin on helps keep the fish moist and adds flavor. However, detractors claim that the fatty salmon skin can create harmful compounds when exposed to high heat on the grill.
So what’s the right answer? Should you grill salmon fillets with the skin on or remove it first? Here’s a thorough look at the pros and cons of grilling salmon with and without the skin.
Pros of Grilling Salmon with the Skin On
There are some compelling reasons to grill your salmon fillets skin-side down:
Keeps the Fish Moist
Salmon skin helps lock in moisture and prevent the delicate salmon meat from drying out on the grill. The skin acts as a barrier between the hot grill grates and the fish.
Without the skin, it’s easier for the salmon fillets to become overly dry. Moist salmon tastes juicier and more flavorful when cooked properly.
Adds Flavor
Salmon skin has a high fat content with plenty of tasty oils. When grilled, the skin becomes crispy and adds texture and buttery flavor to complement the fish.
The skin contains omega-3 fatty acids that provide even more health benefits when consumed. Leaving the skin on adds nutritional value.
No Messy Skin Removal
Taking the skin off salmon fillets can be tricky and messy. The flesh often sticks to the skin and pulls apart when removed.
Grilling with the skin on avoids this hassle and keeps the fillets intact. There’s no need to fuss with raw salmon skin removal before cooking.
Holds Shape Better
Without its skin for structure, salmon fillets can flake apart easily, especially when maneuvering them on the grill. The skin helps the fillets hold their shape better during cooking.
No one wants their beautifully grilled salmon falling through the grates because the flesh fell apart without its skin!
Cons of Grilling Salmon with the Skin On
However, there are also some potential downsides to grilling salmon skin-on:
Potential Harmful Compounds
Salmon skin contains a high amount of fat. At high heat, the fats can drip down onto the grill and cause flare-ups. The fatty acids may also convert into polycyclic aromatic hydrocarbons (PAHs) at high temperatures.
According to the American Institute for Cancer Research, PAHs are potentially carcinogenic compounds that can form when meat is charred or exposed to flames. Grilling without the skin reduces PAH formation.
Takes Longer to Cook
The protective skin insulation also means the salmon takes longer to cook through on a grill. The average salmon fillet may take 1-2 minutes longer to reach ideal doneness when cooked skin-on.
For salmon that’s close to an inch thick, the grill time can increase from around 6-8 minutes without skin to 8-10 minutes with it left on both sides.
Skin Isn’t Always Edible
While salmon skin can provide texture and flavor when crisped up, it may not always get fully crisp on the grill. Thicker skin may end up rubbery or slimy instead of crunchy.
If the skin doesn’t render out well, you’ll need to remove it anyway after grilling. So grilling with it on can be pointless if it doesn’t become edible.
Can Stick to the Grill
Salmon skin has a tendency to really stick to grill grates, especially if the grates aren’t perfectly clean. You may end up losing some skin and meat as it adheres tightly to the grill.
The torn portions that stick will also cause more flare-ups. Removing the skin first prevents this problem.
Tips for Grilling Salmon with Skin On
If you want to get the benefits of grilling salmon skin-on, here are some tips:
– Choose thicker fillets, at least 1-inch thick. Thinner pieces won’t hold up as well.
– Do a “dry brine” by salting the salmon at least 30 minutes before grilling. This seasons the fish and draws out moisture so the skin gets crisper.
– Grill skin-side down first. This renders out the fat and makes the skin crispy.
– Use a grill basket. The perforations help sear the skin while keeping the fish from sticking. The basket also makes flipping easier.
– Clean and oil your grill grates. Use a brush to scrub the grates and coat them with high smoke point oil like avocado or peanut oil.
– Grill over direct medium-high heat. The temperature shouldn’t exceed 450°F to avoid excessive flare-ups.
– Flip the fillets gently using two spatulas. Don’t forcefully scrape them or the skin may tear off.
Should You Remove Salmon Skin Before or After Cooking?
This depends on your preference:
Remove Before
Pros:
– Avoids risk of harmful compounds from rendered skin fat
– Cooks faster without the skin insulation
– Prevents sticking to the grill
Cons:
– Salmon loses moisture and structure without the skin
– Need to handle raw skin removal
Remove After
Pros:
– Keeps salmon moist and held together on the grill
– Saves you from handling raw skin
– Skin has chance to get crispy and add flavor
Cons:
– Potential for flare-ups and PAHs from dripping fat
– Slower cook times
– Skin may not be edible if not crisped fully
So it’s a trade off. Removing salmon skin before cooking avoids potential risks. But leaving it on keeps the fillet intact on the grill and allows the possibility of edible crisped skin.
How to Crisp Salmon Skin When Grilling
To get the skin desirably crispy on the grill, use these tips:
– Cut shallow slashes in the skin before grilling. This helps the fat render out.
– Grill skin-side down first. Start with indirect heat for 2-3 minutes until the skin renders.
– Move over direct medium-high heat. Grill for about 3 more minutes to crisp the skin.
– Brush on a very thin layer of oil before grilling. Oil helps conduct heat to crisp the skin.
– Flip halfway through grilling to finish on the skin side again. Monitor for doneness.
– Use a dry brine as mentioned earlier. Salt draws out moisture to improve skin texture.
– Remove from grill and let salmon rest before serving. The skin crisps up further as it cools.
What About Grilling Skinless Salmon Fillets?
While grilling salmon with the skin on has some advantages, going skinless does have its perks:
Pros
– Eliminates concerns over PAHs and dripping fat flare-ups
– Salmon cooks faster without the fatty insulation
– No chance of rubbery skin you’ll just discard anyway
– Easy to remove skin after grilling if you prefer
Cons
– Salmon loses beneficial fat and omega-3s contained in the skin
– More delicate skinless fillets may flake apart on the grill
So grilling skinless salmon neatly avoids the potential downsides of skin-on. But the fillets will be trickier to handle and miss out on the flavor and nutrients in the skin.
If you go skinless, handle the raw salmon gently. Use grill baskets and tongs instead of spatulas to maneuver the fillets. Cook over direct medium heat, resisting urges to flip or poke at them.
Should You Grill Salmon with the Skin On or Off?
There are reasonable arguments on both sides of grilling salmon with or without the skin:
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So it comes down to your priorities and comfort level:
– If you want foolproof salmon that cooks quickly without any risks, go skinless.
– For added flavor and moisture retention, grill with the skin on using precautions to minimize sticking and flare-ups.
– Grill skin-on initially, then remove the skin after if it doesn’t crisp up adequately.
No matter what you choose, grill your salmon over direct medium-high heat for best results. Salmon tastes great off the grill whether you grill it with the skin on or off!
Conclusion
Grilling salmon with or without the skin both have their merits. Skin-on helps retain moisture and adds flavor depth when crisp. But skinless avoids potential sticky situations and health concerns.
For easy grilling, removing the skin first may be preferable. But the skin imparts benefits when handled properly on the grill. Consider the trade-offs and grill your salmon according to your preferences and grilling skill level.
With the right techniques, you can achieve delicious grilled salmon and crispy skin to boot. Brush up on properly oiling the grill, managing heat levels, and gently flipping fillets. Grill your salmon skin-on or off based on your needs.
Just be sure to remove any inedible skin before serving up this nutritious grilled fish. Grilled salmon is a quick and healthy dinner option with so many possibilities for flavor.