When poaching or slow-roasting salmon, the skin should be removed because it will never get crispy in liquid and will finish up with a sticky, disagreeable texture. If you choose to keep it on, simply remove it before eating.
In a shallow, broad frying pan, bring 1/2 inch of water to a moderate boil. Remove the salmon from the water with care, and the skin will easily peel away.
Salmon skin has the highest concentration of omega-3 fatty acids of any part of the fish. According to the Mayo Clinic, there is good evidence that these fatty acids help lower triglyceride levels and lower your risk of heart disease.
Salmon should be baked with the skin down. Not only will it be more tasty if you can make it crispy, but it will also act as a protective coating for the fish, preventing it from being ruined by the hot pan. Salmon baked with the skin on helps prevent the fish from adhering to the pan.
Salmon skin is palatable, though depending on how the salmon was grilled, it may not be very interesting. The scales, on the other hand, are not edible, therefore if a cook intends to consume the skin, it should be highly scaled.
If you cook the fish skin-side down first, it will be easier to remove the skin. Cooking loosens the fat layer that binds the meat to the skin, allowing it to be easily peeled away. The fish skin’s strong proteins make it simpler to turn and move around in the pan.
The gray tissue you’re referring to is a fatty deposit high in omega-3 fatty acids but lacking in the natural pink colors prevalent throughout the fish.
Albacore Tuna (troll or pole-caught in the United States or British Columbia)…
Salmon (wild-caught in Alaska)…
Pacific Sardines (wild-caught)…
Rainbow Trout (farmed)
Coho Salmon (freshwater) (farmed in tank systems, from the US)
Grease the bottom and sides of your stainless steel pan with cooking oil and warm it for 2-3 minutes to prevent salmon from sticking. Cook the salmon skin-down for 3 12 minutes before using a spatula to turn it to the other side. It will detach itself from the pan when thoroughly cooked on one side.
Preheat oven to 450 degrees Fahrenheit. Season the salmon with salt and pepper before serving. Place the salmon, skin side down, on a nonstick baking sheet or on an oven-safe nonstick pan. Bake for 12 to 15 minutes, or until salmon is cooked through.
Gently press down on the top of the fillet with a fork or your finger to see whether it’s done cooking. The salmon is done when the flesh flakes, or separates easily along the white lines that run across the fillet (strips of fish fat).