If the skin is what’s keeping you from enjoying salmon, you're not alone!
But after seeing how content creator Christine Pittman (@cookthestory) makes her salmon, I might need to give the fish another try. It may actually encourage me eat more of this healthy, flavorful fish.
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View this post on InstagramA post shared by Christine Pittman, M.A. (@cookthestory)
Broiling is a great way to cook fish. It doesn't take long and the high heat method helps brown the outside of the fillet keeping the inside tender. When broiling salmon, some people cook it skin-side down or broil skinless salmon fillets.
To cook your salmon using this method, start by placing the fish skin side down on a baking sheet. Drizzle the salmon flesh with olive oil, then season with salt, pepper and any other seasonings you like. Garlic and onion powder are classic, but you can also use smoked paprika, cumin or curry powder.
Arrange your oven racks in the upper middle and lower middle positions and turn on the broiler. Place the fish under the broiler and let it cook until the skin is crispy. It will bubble up and brown in spots, creating what Christine calls "salmon bacon." After about 5 to 7 minutes, a thin salmon filet should be cooked, but if your salmon is thicker or like your salmon more well done you can move it to the lower middle oven rack and let it cook to your liking.
Get That Skin Off Quickly
Even if you don’t care for salmon skin, cooking the fish skin-side up is a good idea. When the skin crisps up, it will bubble and loosen from the fish, so you can simply slide a spatula between the flesh and the skin to lift the fillet right off. No tricky knife work needed! That sounds like a win-win to me!
Related: The Secret Ingredient for Making Salmon That Tastes Like It Came From a Restaurant
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