I used to be terrified of cooking salmon. I’d flip it, I’d poke it, and I’d end up with a sad, dry, gray mess. The skin always stuck to the pan like it had a personal grudge against me. Sound familiar?
But then, a friend—who really knows fish—gave me the golden rule. She looked at me and said, “You’re overthinking it. Just put it skin side down and leave it alone.” My mind was blown.
So let’s break down why this simple trick turns you into a salmon wizard. Because it’s not just a rule; it’s a cool little science experiment happening in your skillet.
