5 Reasons to cook your Salmon “Skin On”

1. Texture
- Do not pour sauce over the perfect sear. It will make it soggy. If using sauce, sauce the plate and top it with the salmon.
- The contrast of texture from the crispy skin with the succulent meat will elevate the enjoyment of each bite.

2. Helps hold the fillet together
- Especially during the flip.

3. Nonstick Surface
- A bit of salt and oil will help as well but the skin provides a natural barrier between the flesh and the cooking surface assisting in a nonstick scenario.

4. Dynamic eating experience
- By cooking the salmon with the skin on it you access a more wholistic approach to cooking the fish. The combination of the skin and meat protects the delicate layer of fat beneath the skin. As you crunch through the crisped skin your brain releases endorphins that excite the brain and body in anticipation of flavor and nutrients!

5. Nutrients
- The skin holds many of the same nutrients as the meat as well as additional nutrients and health benefits.