What use is salting salmon skin?
When cooking salmon, I often see recipes instructing to salt both sides, including the skin.
If I’m not planning to eat the skin, does this serve another purpose?
Best Answer
Salt is a curing agent, it draws moisture out of the fish. If the recipe calls for salting the fish and then leaving it for some amount of time then the purpose is to firm up the fish before cooking or smoking it, and salt can work through the skin of the fish.
If the recipe calls for salting both sides and then immediately cooking it then it's just for surface flavor, and if you don't plan to eat the skin you can skip salting the skin side.
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Why do you salt salmon?
Fish needs salt, so don't be afraid to use it. The salt helps bring out its flavor. To round out the meal, you can serve the salmon with a salad and your favorite steamed vegetables.What can salmon skin be used for?
Their skin contains a high concentration of omega-3 fatty acids to help keep the salmon warm in the ocean. These fatty acids may also provide some health benefits to the human body. Omega-3 fatty acids may help protect the heart against specific risk factors for heart disease, such as blood pressure.What happens when you salt salmon?
Seasoning the fish with salt and pepper before cooking is a must for great flavor, but just as important is when you season. When seasoned too soon before cooking, the salt will start to break down the proteins in the salmon and draw moisture out of the fish.What does scoring salmon skin do?
Scoring the skin, though effective at preventing curling, will dry out the fish. This is because there's a little layer of fat under the skin that keeps the flesh moist during high heat cooking. If you score the skin, that fat will be released into the pan and the fish will lose its moisture.The Food Lab: How to Make Pan-Fried Salmon Fillets With Crispy Skin
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