Taking the skin off the fish removes the barrier that protects it from the heat of the pan and reduces the risk of overcooking. If you’re poaching your salmon fillets, though, it’s okay to leave the skin on. Adding salt and pepper is obviously key to flavorful fish, but if you add the salt too early before cooking, you’ll wind up drawing out all the moisture, which can lead to overcooking. Instead, add the salt and pepper to the salmon right before you cook it. Even if you leave the skin on the salmon, you still run the risk of overcooking it if you don’t place it in the pan or on the grill or baking sheet the right way. Avoid placing the fish flesh side down or it will cook much too quickly. To ensure even cooking, place a weighted object, like a dish or bowl, on top of the salmon as it cooks.
تجنبي نزع الجلد ما لم تكوني ستسوينه في الماء أو المرق. تبلي السلمون قبل الطهي مباشرة. اطهي السمك والجانب المغطى بالجلد لأسفل. انتهينا.