5. It’s All About the Skin
When it comes to making salmon, one common mistake that many people make is that they remove the skin of the filet. When cooking salmon it is important to keep the skin on. First, the skin tastes good and second, the skin provides a layer of safety between the flesh of the fish and the hot grill or pan. When cooking the fish, always start by placing it skin side down.
Let it get crispy. Once the skin is crispy you can then bake it in the oven without worrying about the skin or the fish becoming soggy when in the oven. If you are going to slow roast the salmon or if you are planning to poach it, you should remove the skin as it will never get crispy when cooked in a liquid that way. The skin has many of the nutrients of the fish, so whenever possible keep it on and enjoy.