Some chefs swear by cooking salmon skin side up, claiming it helps to lock in moisture and prevents the skin from getting soggy. Plus, it's a great way to get that perfect sear on the skin. But, let's be real, it can be a bit of a gamble - will the skin be crispy or bitter?
On the other hand, cooking salmon skin side down can result in a flaky, tender flesh that just falls apart. It's a great way to ensure the fish is cooked evenly, but you might end up with soggy skin - the horror! So, what's the solution?
