how to cook salmon with scales on one side

Preparing and Cooking Salmon with Skin Intact

Considerations for Skin-On Salmon

Leaving the skin on offers several advantages during cooking. It provides a protective layer, preventing the flesh from drying out, and contributes flavor. Crisping the skin can also create a desirable textural contrast.

Preparing the Salmon Fillet

  • Scaling: If the skin has scales, remove them by firmly scraping against the grain with a descaling tool or the blunt side of a knife.
  • Pin Bones: Check for pin bones and remove them using pin bone pliers or tweezers.
  • Moisture Control: Pat the skin side thoroughly dry with paper towels. This is crucial for achieving crispness.

Cooking Methods and Techniques

Pan-Searing

Pan-searing is a popular method for achieving crispy skin. Use a heavy-bottomed pan, preferably cast iron. Pre-heat the pan until it is very hot. Add oil with a high smoke point (e.g., canola, grapeseed, avocado). Place the fillet skin-side down in the hot pan and press gently to ensure even contact.

  • Heat Management: Maintain medium-high heat, adjusting as necessary to prevent burning.
  • Partial Cooking: Cook primarily on the skin side until it is golden brown and crispy, and the flesh is mostly cooked through.
  • Flipping: Flip the fillet and briefly cook the flesh side to finish.

Oven-Baking

Oven-baking is a more hands-off method. Place the fillet skin-side up on a baking sheet lined with parchment paper. Brushing the skin with oil can promote crisping.

  • Temperature: Bake at a moderate temperature (e.g., 375°F/190°C) until the salmon is cooked through.
  • Broiling: For extra crispy skin, broil for the last few minutes, watching closely to prevent burning.

Grilling

Grilling imparts a smoky flavor. Place the fillet skin-side down on a clean, oiled grill grate over medium heat.

  • Direct vs. Indirect Heat: Use direct heat for crisping the skin, and indirect heat to finish cooking the flesh.
  • Monitoring: Monitor closely to prevent flare-ups and burning.

Doneness

Salmon is cooked through when it flakes easily with a fork and the internal temperature reaches 145°F (63°C). Use a meat thermometer to ensure accurate doneness.

Flavor Enhancements

Salmon can be seasoned with a variety of herbs, spices, and marinades. Consider using lemon juice, garlic, dill, or soy sauce.