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help - need quick answer

Aimee Aug 11, 2007 05:03 PM

Do I start pan-frying a salmon fillet skin side down or skin side up? Thanks.

  1. dinner belle Aug 11, 2007 05:10 PM

    I always finish it skin side down.

    1. Quine Aug 11, 2007 05:22 PM

      Oh Dear...I always start skin side down, and sometimes never flip. The skin hold fat and gers crispy, which is nice.

      4 Replies
      1. re: Quine
        financialdistrictresident Aug 11, 2007 05:34 PM

        Ditto. I like the skin crispy too.

        1. re: financialdistrictresident
          dinner belle Aug 11, 2007 05:37 PM

          Don't get me wrong -- I like the skin crispy, too. But if you start it flesh side down and don't move it at all, it will sear and not stick. Then, when you finish it skin side down, it will still get crispy and will be easier to serve.

        2. re: Quine
          Gio Aug 11, 2007 05:34 PM

          I start it skin down, and do not flip. Instead, for a few minutes towards the end, I cover the pan. This insures the fish is not raw in the middle when I serve it. It is never over cooked. Also, I let it sit a few minutes before serving.

          1. re: Gio
            MMRuth Aug 12, 2007 06:20 AM

            I do that as well, though you can also finish it in the oven for a couple minutes instead.

        3. Candy Aug 11, 2007 05:28 PM

          I detest salmon but whe I am forced to cook it for others I always start skin side down. I find the flesh does not stick to the pan as readily as starting flesh down and gives you a better chance to get the skin crisp/

          1. KaimukiMan Aug 12, 2007 10:09 AM

            wouldn't it be the same as any other protien...start with the "presentation" side down?

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