How to Remove Salmon Skin: The No.1 Trick to Do It in Under 10 Seconds Without Using a Knife!
Removing salmon skin is easy with hot water: pour over the fillet, wait, and peel. Decide to remove skin before or after cooking based on the method—keep it on for moistness and crispiness when grilling or frying. For frozen salmon, use hot water or partially thaw before peeling with a knife. This makes salmon preparation versatile and efficient.
Removing the skin from a salmon fillet can sometimes be a fiddly endeavor, but it doesn't have to be a challenge. Whether you're searing a fillet for a simple dinner or preparing multiple pieces for a more elaborate dish, mastering the skin removal process can significantly enhance your cooking. Here’s a straightforward and efficient method involving just salmon and hot water.
Simple Method to Remove Salmon Skin
You'll need just your salmon fillet and some boiling water. Start by placing your salmon skin side up on a stable surface or cutting board. Carefully pour the boiling water over the skin; this helps loosen it from the flesh. Wait a few seconds, then gently begin peeling the skin away from one end. If the hot water has done its job, the skin should slide off smoothly.
This technique is especially handy when you want a clean removal without fuss, and it's great if the salmon is still a bit frozen and too firm to handle easily.
When to Remove Salmon Skin: Before or After Cooking?
Deciding whether to remove the skin before or after cooking salmon is largely dependent on how you plan to cook it. If you're chopping the salmon for stews or stir-fries, or if you simply prefer the texture of skinless salmon, peeling it off beforehand is your best bet. However, for techniques like grilling, roasting, or pan-searing, cooking the salmon with its skin on can help keep the meat moist and make the skin easier to remove later—if you choose to do so. Moreover, leaving the skin on while cooking can provide a wonderfully crispy texture once it's crisped up.
Tips for Pan-Frying Salmon with Skin
Pan-frying salmon with the skin on is an excellent way to achieve a deliciously crispy finish. First, make sure your skillet is hot and greased with a thin layer of oil to prevent sticking. Place the salmon skin-side down first; this initial contact with the hot pan helps render the fat under the skin, crisping it up nicely. Let it cook until the skin is golden and crisp, then flip to finish cooking the flesh. This method ensures a succulent interior with a crunchy exterior—a perfect contrast that's sure to delight.
How to Handle Frozen Salmon
If you're dealing with frozen salmon and need to remove the skin, the hot water method mentioned earlier can be extremely effective. If you prefer, you can also let the salmon partially thaw until it's just flexible enough to handle without breaking. Then, lay the fillet skin-side down, secure one end with a paper towel for a better grip, and gently slide a sharp knife between the skin and flesh.
