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edited November -1
I am cooking salmon tonight. Last time I left the skin on during the cook. Should I take it off?
I always leave the skin on
Thanks I think i will leave it on.
I find that the skin helps keep the salmon from splitting, particularly if you get a thin fillet portion. It also allows me to cook over screaming high heat, and get a nice crisp sear on the non-skin surface, and then flip the salmon over so it's skin-side-down, and not have to worry so much about over-searing that side before the fillet cooks through.
Skin makes pretty good eats for me. Some people may say "yuck," but I like it. dogs do too.
I usually plank mine, indirect, skin on, and cook to 135-140, meat slides right off the skin.
Mr. & Mrs Potatohead
By now, I’m thinking you have cooked, eaten and may even be off to “never, never land”, but I’ve got to chime in here.
If I can get salmon with skin on…That is how it goes on the Egg! Especially on the grid.
On a plank, I can go either way…And in the kitchen, with a number of dishes I do, it’s mostly (skin off) filleted.
Give us a report buddy, how did it turn out?
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