Do You Leave the Skin on Salmon When Baking? Here’s Why You Should

One of the easiest and fastest ways to cook this tasty and healthy fish is to bake it. The high heat cooks the salmon just right, making it tender and flaky in less than 30 minutes. But there is one question that comes up a lot: when you bake salmon, should you leave the skin on?

There are good arguments on both sides of whether to bake salmon with or without the skin In this article, I’ll share the pros and cons so you can decide what works best for your needs and preferences

Why You Should Leave the Skin on Salmon for Baking

Here are the top reasons for leaving the skin on salmon fillets during the baking process

Keeps the Fish Intact

Salmon skin helps the delicate fillet maintain its shape and integrity during baking. Without the skin to hold it together, salmon can fall apart, especially thinner tail sections.

Adds Flavor

The oils and fats under the skin of salmon give it a rich flavor. Leaving it on infuses scrumptious flavor into the flesh as it bakes. The skin gets deliciously crispy and full of texture too.

Promotes Even Cooking

The skin shields the salmon flesh and regulates moisture loss. This allows the fish to cook gently and evenly, preventing dry spots.

Skin Gets Crispy and Delicious

When baked at high heat, salmon skin gets beautifully crisp and almost chip-like in texture. The contrast of the crispy skin and lush interior is amazing.

Easy to Remove After

Once baked, the salmon skin slides right off the cooked fillet with little effort. So you get the benefits of even baking then can easily discard the skin after enjoying that first crispy bite.

Less Messy

Trying to remove the skin from raw salmon generally makes a bit of a mess and risks tearing the delicate flesh. Leaving it on keeps everything neat and together.

Looks Prettier

Salmon bakes up more elegantly and professionally with the skin on. Go skinless and the fillets can end up misshapen.

As you can see, leaving the skin on during baking provides some useful advantages. Now let’s look at reasons why some people prefer to bake salmon without the skin.

Why You Might Remove the Skin Before Baking Salmon

Here are the main arguments for taking the salmon skin off prior to baking:

The Skin Is Inedible

While the crispy skin can be tasty at first, the interior of the skin remains rubbery and unappetizing. Most people won’t end up eating it.

Healthier Without Skin

Though the skin has good fats, it’s also high in calories. Removing it reduces the total fat and calorie count.

Skin Sticks to the Pan

Salmon skin is prone to sticking to baking sheets. Pre-removing the skin prevents this headache.

Skin Limits Seasoning Penetration

Spices, herbs and marinades don’t penetrate as well through the waterproof skin barrier. Removing it allows more flavor absorption.

Skin Makes Leftovers Soggy

On leftover baked salmon, the skin turns unappealingly slimy and soggy. Skipping the skin prevents this.

Can Dry Out the Flesh

Some people feel the skin “steals” moisture from the flesh, making it drier. Removing it allows more even moisture distribution.

Skin May Contain Bones

Deboning salmon yourself risks leaving small pin bones behind in the skin which can be unpleasant to bite into.

Preferred Texture Without Skin

Some people simply don’t like the softer texture salmon skin takes on during baking and prefer to consume just the firmer flesh.

Easier Portion Control

Weighing or portioning skinless fillets can be simpler for meal prep or dieting needs.

As you can see, the choice comes down to personal preference and what you plan to do with the cooked salmon. Next, I’ll share some expert tips on how to bake salmon both with and without the skin.

How to Bake Salmon Skin-On for Delicious Crispy Skin

If you want to enjoy that crispy skin, follow these tips:

• Use Non-Stick Pans – Baking sheets or pans with non-stick coatings prevent the skin from sticking and allow easy release after cooking.

• Get Skin Dry – Pat the skin very dry before baking. Excess moisture will make it soggy.

• Brush with Oil – Lightly coat the skin with olive or avocado oil to encourage browning.

• Season Generously – Flavor the skin directly with salt, pepper, garlic powder, paprika and other spices.

• Bake Skin-Side Down – Place salmon fillets skin-side down so the skin cooks against the pan and gets ultra crispy.

• Use High Heat – Bake at 400°F to 450°F to crisp the skin fully before the interior overcooks.

• Don’t Flip – Resist flipping the fillets during baking to let the skin brown completely undisturbed.

• Let Rest Before Serving – Allow the salmon to rest out of the oven for 5 minutes so the skin firms up. Use a spatula to gently detach it from the pan.

Follow those guidelines and you’ll achieve deliciously crisped salmon skin surrounding tender, flaky flesh.

Tips for Baking Salmon Without Skin

If you choose to remove the salmon skin before baking, keep these tips in mind:

• Use a Sharp, Thin Knife – Carefully slice the skin off raw fillets using a sharp, thin-bladed knife right up against the flesh.

• Work Over a Sheet Pan – Have a rimmed baking sheet underneath to catch any flesh scraps and juices for easy cleanup.

• Pull Slowly and Gently – After slicing through the skin, grip it with a paper towel and pull it off gently to avoid tearing.

• Remove Pin Bones – Inspect the flesh and use tweezers to remove any tiny bones.

• Pat Dry – Gently pat the exposed flesh dry with paper towels before seasoning.

• Brush with Oil – Coat with a thin layer of oil to prevent sticking and drying out.

• Use Parchment Paper – Line baking sheets with parchment to prevent sticking since there’s no skin barrier.

• Adjust Bake Times – Reduce total baking time by 2-3 minutes since the exposed flesh will cook faster.

• Foil Tents – If areas brown too quickly, loosely tent them with foil to slow cooking.

Put those tips into practice for tender baked salmon minus the skin.

Now that you know the pros and cons of leaving the salmon skin on or taking it off before baking, you can decide which method you prefer. Personally, I’m on team crispy skin! That satisfying crunch paired with the buttery flesh is hard to resist. But skinless has its advantages too for a cleaner, purer salmon flavor.

Try baking salmon both ways and see which you like better. And don’t be afraid to get creative and add spice rubs, glazes, salsa toppings or other fun flavors to jazz up basic baked salmon.