Should you remove skin when cooking salmon?

December 19, 2025 •

4 min read

Over 50% of the beneficial fats in salmon, including omega-3 fatty acids, are located in or directly beneath the skin, offering significant health benefits. The question of should you remove skin when cooking salmon is a common culinary debate that largely depends on your desired outcome and cooking method.

Quick Summary

The choice to cook salmon with or without the skin hinges on the cooking method and desired texture. Keep the skin on for crispy pan-seared or grilled salmon, as it protects the delicate flesh. For other methods like poaching, it is best removed to avoid an unappealing texture.

Key Points

For crispy results, keep the skin on: Pan-searing and grilling with the skin on helps achieve a delicious, crunchy texture and protects the delicate flesh.
Poaching and slow-roasting require skin removal: For wet or low-heat cooking methods, the skin will not crisp and should be removed to avoid an unpleasant, rubbery texture.
The skin acts as a protective barrier: Cooking skin-side down prevents the salmon from sticking to the pan and keeps the fillet moist and intact.
Salmon skin is nutritious: It is a rich source of omega-3 fatty acids and protein, and eating it can add to the health benefits of your meal.
Skin removal is easy: You can remove the skin either before cooking with a sharp knife or after cooking, as it often peels right off with a spatula.
Proper skin-on technique is essential: Patting the skin dry and starting skin-side down in a hot pan are key steps for success.

The Case for Leaving Salmon Skin On

Cooking salmon with the skin on is the preferred method for many home cooks and professional chefs, and for good reason. The skin serves as a natural protective barrier, shielding the delicate fillet from direct heat and helping the fish cook more evenly. This is especially crucial for high-heat cooking methods like pan-searing and grilling, where the skin prevents the flesh from sticking to the pan or grates and falling apart.

One of the most prized results of cooking with the skin on is achieving a perfectly crispy, browned exterior. For this to happen, the fish must be patted dry thoroughly before cooking and placed skin-side down in a hot, oiled pan. The skin renders its fat, creating a delicious, crunchy texture that provides a fantastic contrast to the moist, flaky meat. For those concerned about the fat, much of it can be rendered out during the cooking process. Furthermore, salmon skin contains a high concentration of nutrients, including a significant amount of the healthy fats and protein that make salmon such a popular health food.

Achieving the Perfect Crispy Skin

Start skin-side down: Always begin cooking the fillet skin-side down in a hot, oiled pan. This allows the skin to become golden and crisp before the flesh overcooks.
Apply pressure: For the first 10-15 seconds, use a spatula to gently press down on the fillet. This ensures the entire skin surface makes contact with the pan and prevents the fillet from curling up.
Pat it dry: Moisture is the enemy of crispy skin. Use paper towels to pat the fillet completely dry before seasoning.
Be patient: Cook the fillet mostly on the skin side. Don't flip it until you see the opaque color of the cooked fish climb about three-quarters of the way up the side of the fillet. At this point, the skin will easily release from the pan.

When Removing the Skin is the Right Choice

While crispy salmon skin is a delicacy for many, it's not always desirable. Some cooking methods or recipes benefit from having the skin removed entirely. For instance, when poaching salmon, the skin becomes soft, rubbery, and unappealing. Similarly, if you are slow-roasting the fish, the skin will not crisp up and will retain an undesirable gummy texture. Removing the skin is also necessary when a recipe calls for the salmon to be chopped, such as for salmon burgers, cakes, or salads. If you plan to serve the salmon with a sauce that is meant to coat both sides of the fillet, a skinless fillet is best.

For those who simply do not enjoy the taste or texture of salmon skin, removing it after cooking is a surprisingly easy option. For baked salmon, for example, the skin creates a protective layer, and when cooked, the fillet will easily slide off the skin with the help of a spatula.

How to Remove Salmon Skin

Before cooking (raw): Place the salmon fillet skin-side down on a cutting board. Use a sharp, flexible knife held at a slight downward angle, beginning at the tail end. Hold the tail firmly and work the knife with a sawing motion, pushing forward between the skin and the flesh while pulling the skin taut.
After cooking (cooked): If you cooked the salmon skin-side down, the skin should be easily removable. Simply slide a fish spatula between the skin and the cooked flesh to separate them, leaving the skin behind in the pan.

Skin-On vs. Skin-Off: A Comparison


Feature	Skin-On	Skin-Off
Best for...	Pan-searing, grilling, broiling.	Poaching, slow-roasting, chopping for cakes, serving with sauce.
Protection	Acts as a barrier against direct heat, helping prevent sticking and overcooking.	No protection; risk of sticking and drying out if not handled carefully.
Texture	Can be cooked to a wonderfully crispy, crunchy texture.	Always tender and uniform in texture; avoids a chewy or rubbery result.
Flavor	Adds a rich, savory depth from the rendered fat.	Offers a clean, simple flavor, allowing the seasonings on both sides to shine.
Nutritional Value	Retains more of the healthy omega-3 fats and proteins contained in and under the skin.	Minimal difference in nutritional value for the flesh, but loses the skin's concentrated nutrients.
Preparation	Requires less prep work, but skin must be patted dry.	Requires more effort to remove the skin before cooking.

Conclusion: The Final Verdict

The choice is yours, but it should be a deliberate one. The best rule of thumb is to match your cooking method with the presence or absence of the skin. If your goal is a beautifully pan-seared or grilled salmon with a delightfully crunchy top layer, leave the skin on. It protects the fish, adds a textural element, and retains valuable nutrients. If you're poaching, slow-roasting, or using the salmon for a mixed dish, removing the skin is the right move for a superior final texture. The best culinary experiences come from knowing your ingredients and techniques, and this decision is a key part of mastering delicious salmon. For more on the benefits of keeping the skin, check out this guide on Verywell Health's perspective on salmon skin.

Frequently Asked Questions

Yes, it is perfectly safe to eat salmon skin. It is also packed with nutrients like omega-3 fatty acids and protein.

Yes, the skin acts as a natural barrier during cooking, protecting the delicate flesh from direct heat and helping it retain moisture, which results in a juicier fillet.

To get crispy skin, always start with a dry fillet, place it skin-side down in a hot, oiled pan, and apply gentle pressure for the first few moments. Cook for most of the duration on this side.

You should remove the skin before cooking if you are poaching, slow-roasting, or planning to use the salmon for a dish where a crispy skin is not desired or achievable, such as salmon cakes.

For many, removing the skin after cooking is easier. The heat helps the skin separate from the flesh cleanly, allowing you to simply slide a spatula between the two layers.

Yes, if the skin still has scales, they should be removed before cooking. You can do this by scraping the skin with the back of a knife or a scaler.

If you are using a skinless fillet for pan-searing, you can still get a nice sear. Just be careful not to overcook it and ensure your pan is well-oiled to prevent sticking.