baking salmon question
hay i think im gonna make some salmon for me and the gf tomorrow
when baking in the oven, should one de-skin the fish before cooking
or should i leave the skin on while it bakes, then take it off?
I have always left the skin on the fillet and kept the skin side down. I’m not an expert though.
leave skin on, put 10" from broiler element, broil 10 minutes per 1" thickness of fish
i suppose you could, but i just eat the salmon meat and leave the skin on the plate…
Definitely, skin on… but the only one I know who eats the skin, is my Grandma. She likes her salmon skin crispy, like fish bacon.
Same one who likes her martinis a certain way…
She’s 94… old school!
Don’t overcook it and don’t let the juices and oils dry away
Skin on. Easier to take off when it’s cooked and you don’t end up throwing away eatable meat due to shitty knifes and non-iron kitchen knife skills.
Besides makes a good layer for your cooking spray.
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