Here's The Big Mistake You're Making When Cooking Salmon

Salmon is one of the healthiest things we can eat. It's rich in protein and healthy fats, as well as a host of vitamins and minerals. According to Healthline, one 3-ounce salmon filet contains 23 grams of protein and 6 grams of fat, but most of the fat is healthy unsaturated fats. You can also find vitamins D, B-12, and B-6 in salmon, as well as omega-3 fatty acids. For something healthy and flavorful, salmon seems to be an easy go-to, but so many people do one thing wrong when cooking salmon — they remove the skin.

While there are some instances where you don't want to remove salmon skin, like when you poach or slow roast it because the skin can become soggy (via Bon Appetit), for the most part, cooking your salmon with the skin on is recommended. Salmon skin contains the same nutrients as the rest of the filet, so there's no harm in wanting more, according to Medical News Today. However, it also can enhance the salmon's flavor and texture while cooking.

Salmon skin is a natural way to lock in the fish's flavor by acting as a barrier between a hot pan and the fish, while preventing it from overcooking. There are a variety of ways to cook salmon with the skin on, including grilling, pan searing, baking, and broiling. However, always cook it with the skin side down, advises The Kitchn. You also want to cut slits in the salmon skin before beginning the cooking process, according to Eat This, Not That!.

"When searing, roasting, or even grilling salmon, the fillets will buckle slightly, causing them to lift off the cooking surface and brown unevenly," said Dan Zuccarello, the executive food editor at Boston's America's Test Kitchen (via Eat This, Not That!). Zuccarello also explains the best method to lightly score the skin. "Using a sharp or serrated knife, cut four or five shallow slashes diagonally, about one inch apart, through the skin of each piece of salmon, being careful not to cut into flesh."

Your salmon will taste fantastic and also look great, so enhance the presentation by serving your salmon with the skin side down.