The Super Simple Salmon Trick We Wish We’d Known About Sooner

Salmon skin can be a real pain to deal with. Unlike some fish with delicate, easy-to-peel skin, salmon skin tends to cling tightly to the flesh, requiring a sharp knife and a steady hand to separate it cleanly. Even when cooked, it can be tricky—crispy skin is great for some, but if it turns rubbery, it’s a deal-breaker.

If the skin is what’s keeping you from enjoying salmon, you're not alone!

Salmon is one of the healthiest proteins out there. Packed with omega-3 fatty acids, it supports heart health, reduces inflammation and even boosts brain function. It’s also a great source of high-quality protein, B vitamins and antioxidants. I definitely need to eat more, but again, that skin!

But after seeing how content creator Christine Pittman (@cookthestory) makes her salmon, I might need to give the fish another try. It may actually encourage me eat more of this healthy, flavorful fish.

Related: The Genius Salmon Recipe Fans Say is 'Definitely a Keeper'

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Why You Should Broil Salmon Skin Side Up

"Get crispy skin and lusciously juicy salmon meat by broiling your salmon upside down like this," she wrote in the caption of her Instagram post.

Broiling is a great way to cook fish. It doesn't take long and the high heat method helps brown the outside of the fillet keeping the inside tender. When broiling salmon, some people cook it skin-side down or broil skinless salmon fillets.

But if you cook the salmon skin-side down the skin can get soft and the meat can overcook because it's the closest thing to the broiler element. If you flip the script and cook the salmon skin side up the skin acts as a barrier between the high heat and the fish, keeping the fillet moist and tender while allowing the skin to get nice and crispy.

To cook your salmon using this method, start by placing the fish skin side down on a baking sheet. Drizzle the salmon flesh with olive oil, then season with salt, pepper and any other seasonings you like. Garlic and onion powder are classic, but you can also use smoked paprika, cumin or curry powder.

Once you're done seasoning, flip the salmon over so the skin side is facing up. Drizzle the skin with olive oil and sprinkle with salt. Don't add any other seasonings because they could burn under the broiler.

Arrange your oven racks in the upper middle and lower middle positions and turn on the broiler. Place the fish under the broiler and let it cook until the skin is crispy. It will bubble up and brown in spots, creating what Christine calls "salmon bacon." After about 5 to 7 minutes, a thin salmon filet should be cooked, but if your salmon is thicker or like your salmon more well done you can move it to the lower middle oven rack and let it cook to your liking.

Related: How to Make the Best-Ever Baked Salmon, According to Chef Jacques Pépin

Get That Skin Off Quickly

Even if you don’t care for salmon skin, cooking the fish skin-side up is a good idea. When the skin crisps up, it will bubble and loosen from the fish, so you can simply slide a spatula between the flesh and the skin to lift the fillet right off. No tricky knife work needed! That sounds like a win-win to me!

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