Should the skin on a salmon be removed before baking?
Credit: MaXx Images StockFood Creative Getty Images
Q:

Should the skin on a salmon be removed before baking?

A:

Quick Answer

Skin does not need to be removed from salmon before cooking, and leaving the skin on actually helps with cooking. Salmon is typically cooked skin side down to prevent scorching the flesh of the fish. If desired, when the salmon is done, the skin is easily removed with a fork.

  Know More

Full Answer

Salmon skin can contain toxins, and for this reason it is often removed after cooking. Additionally, it is fatty, which leads many to remove it. However, the skin of a salmon is filled with omega-3 fatty acids, and when it is present on fish from uncontaminated waters, it is actually healthy to eat.

Learn more about Seafood

Related Questions

  • Q:

    Where can you find poached salmon recipes?

    A:

    Some places to find poached salmon recipes include Simply Recipes and Food Network. Simply Recipes features a simple recipe with dill, parsley and lemon, while Food Network features a recipe with a lemon mint tzatziki sauce.

    Full Answer >
    Filed Under:
  • Q:

    How do you make smoked salmon?

    A:

    To make smoked salmon, cover salmon fillets with sugar, salt and peppercorns for 12 hours, rinse the sugar and salt mixture off the fillets, and smoke the fish at 150 degrees Fahrenheit. The fish can be served after reaching an internal temperature of 150 degrees Fahrenheit.

    Full Answer >
    Filed Under:
  • Q:

    How do you grill salmon?

    A:

    Grilling salmon is an easy process that begins with preparation and ends with being cooked thoroughly over an open flame. Preparation requires the cut to be cleaned well and seasoned. After preparation, the salmon is ready to be cooked over a gas grill or hot coals.

    Full Answer >
    Filed Under:
  • Q:

    How do you know when salmon is fully cooked?

    A:

    The easiest way to determine if salmon is fully cooked is to check if the inside has turned from translucent to opaque, and the meat slightly resists flaking or pulling away from the bone. When using a meat thermometer to check, a temperature of 145 degrees Fahrenheit is ideal.

    Full Answer >
    Filed Under:

Explore