Whether to grill salmon skin side up or down is a common question for home cooks. The skin helps protect the delicate salmon flesh during cooking, but also creates debate about which side should face the heat source. Here’s a look at the pros and cons of each method.
Cooking Salmon Skin Side Down
Grilling salmon skin side down directly exposes the skin to the heat source. This allows the skin to get crispy and browned. The high heat renders out some of the fat under the skin, creating a barrier between the heat and the flesh. Here are some benefits to cooking salmon skin side down:
- The skin gets ultra crispy and browned
- The fat rendered from the skin helps baste the salmon flesh
- The skin forms a buffer between the heat and the delicate flesh
The downside is that the salmon flesh can overcook and dry out without the skin protection. The window between perfectly cooked and overdone is small when grilling skin side down.
Cooking Salmon Skin Side Up
Grilling salmon with the skin facing up puts a protective layer between the flesh and the direct heat. Here are some benefits to this method:
- The skin insulates the flesh from drying out
- It’s harder to overcook the salmon
- The flesh stays very moist and tender
The drawback to cooking skin side up is that the skin does not get as crispy. It will still brown and get somewhat crisp, but not to the same degree as direct heat exposure. The skin also won’t render out as much fat.
Tips for Grilling Salmon Skin Side Up
If you want to grill salmon skin side up for protection, here are some tips for success:
- Use a sharp knife to score the skin before grilling. This allows some of the fat to render out.
- Brush the skin with a light coating of oil before grilling. This improves browning.
- Start with indirect heat, then finish over direct heat to crisp the skin at the end.
- Monitor the doneness carefully and remove before overcooking. The flesh should flake apart when poked with a fork or knife when done.
Conclusion
So in summary, grilling salmon skin side down crisps up the skin nicely but risks overcooking. Grilling skin side up provides more protection for the delicate flesh. For best results, consider starting skin side up over indirect heat, then finishing skin side down over direct heat to crisp at the end. This allows you to get the best of both worlds!