Are you one of those people who peels the skin off? No judgment here. If you dislike the texture of cooked skin, you might actually want to cook it skin-side up to avoid the skin getting too hard and leathery. In that case, try poaching the salmon (in water or broth) with the skin on but facing up—it’ll keep the flesh moist while the skin stays soft and easy to remove later. It’s like wearing a sweater on a chilly day that you can just take off when you get inside.
Air Fryer Teriyaki Salmon Recipe - Fueled With Food
And hey, if you’re grilling, the rules shift a little. Grilled salmon often gets cooked skin-side down for the whole time, because the intense heat makes the skin incredibly crispy—almost like salmon jerky. Flipping it would just cause the skin to stick and tear. So on a grill, down is your forever friend.
The final, friendly verdict
If you remember nothing else, remember this: down for the crunch, up for the finish. Start skin-side down to protect that precious meat and get a crackling crust, then flip to up briefly to cook the top. It’s not rocket science—it’s just cooking a fish that’s basically asking to be adored. Next time you’re in the kitchen, give it a try. Listen to the sizzle. Feel the flip. And enjoy the hell out of that crispy, golden, delicious salmon. You’ve got this.
