Do you need to remove salmon skin when a recipe calls for it? It’s largely a matter of personal preference.
Updated: 45 minutes agoBroiled Salmon With Horseradish Sauce. Leaving the skin on makes for an incredibly crisp layer on top. Salmon recipes often say to remove the skin. The salmon I buy usually has skin only on one side.
Is it really necessary to remove it when a recipe says to? And if so, what’s the reason for removing it? Does it really matter? This is a question we received in one of our live weekly chats, where we help you level up your skills in the kitchen. Whether - and when - you remove salmon skin is largely a matter of personal preference. So no, it’s typically not mandatory. In fact, there are plenty of reasons to leave it on. Crispy skin might be some people’s favorite part of the fish, especially if you’re using a high-heat method to cook the salmon, whether that’s broiling, grilling, roasting or searing. In Daniela Galarza’s Broiled Salmon With Horseradish Sauce, the skin “becomes as crisp as a potato chip,” she says, with zero extra fat added to the fish. Leaving the skin on “helps to keep the fish from falling apart and makes for a pleasingly crispy contrast to the tender flesh,” cookbook author Sara Moulton wrote for The Washington Post about her Grilled Salmon With Greek Salad Salsa back in 2018. It can also serve as a protective layer, keeping the flesh from sticking or drying out. “You should cook it that way even if you don’t end up eating the skin, which is so easy to pull off afterward.” As to why you would want to remove it, well, some people just don’t like the skin. And some methods, such as poaching or threading the fish onto skewers, don’t lend themselves well to skin. And if your recipe does not use a high-enough heat or a long-enough cook time to render the skin crispy, that’s another reason to go ahead and remove it, especially since the extra layer of fat under it can potentially make things greasy, Matthew Fairman writes at America’s Test Kitchen. If you would like the skin off, for whatever reason, you can ask your fishmonger to remove it. Some skin will slip off easily. If it doesn’t, place the fillet skin-side down, and using a sharp knife , start at the thin end of the fillet and slice between the flesh and the skin. Using a towel, if necessary, grasp the skin with one hand while using the other to slice, slanting the blade toward the skin. Have a cooking question? I’m here to answer them in our weekly cooking chat on Thursdays at 11 a.m. Submit your question now, then join when the chat goes live Thursday.
United States Latest News, United States Headlines
Similar News:You can also read news stories similar to this one that we have collected from other news sources.
When to Call It Quits: Readers Share the Breaking Points in Their RelationshipsIn this week's advice column, Scary Mommy readers share their experiences and the moments they realized their relationships were beyond repair, offering insights on recognizing when to leave a marriage.
Read more »
Readers Weigh In: Shariah Scare Tactics, Political Ads, and Olympic ReflectionsLocal readers engage in a lively discussion about current events in Texas, including the political use of Shariah, criticisms of political advertising, and reflections on the recently concluded Olympic Games.
Read more »
How license plate readers are helping CCSO, 'crime-fighting' in Cochise CountyAlexis Ramanjulu is KGUN 9's Cochise County reporter. Send your story ideas to Alexis at alexis.ramanjulukgun9.com.
Read more »
Bill to regulate automated license plate readers clears another hurdleSenior broadcast journalist and newsroom leader delivering award-winning radio news coverage and editorial direction in the Seattle region.
Read more »
Readers Question Dallas City Hall Report, Discuss Tariffs, and Offer Political CommentaryReaders express skepticism about recent reports on needed repairs for Dallas City Hall, discuss the mechanics of tariffs, and offer opinions on voting and social issues.
Read more »
Shop Bottega Veneta’s Spring CollectionVogue readers can exclusively shop Louise Trotter’s debut collection from Bottega Veneta now.
Read more »