- You Remove The Skin
If you’re grilling, baking or pan searing salmon, keep the skin on. The fatty skin helps prevent overcooking and gives it a nice brownish colour that looks appetising. When cooked, the fatty skin also provides flavour and natural oils.
Unlike meats like beef and chicken, fish doesn’t require as much tenderising. So, if you season your fish with marinades that have salt in it, you’re actually drawing out all the moisture from the fish, leaving it dry when you cook.
Always place the fish skin-side down to prevent overcooking salmon’s delicate fatty flesh.
An overcooked salmon is usually flakey, dry and has an unbearable fishy smell.
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Those little bones are easy to choke on and are super uncomfortable to encounter so make it a point to remove them when you get them. Otherwise, ask your fishmonger for help.