Salmon may seem like a quick, easy dinner option, simple to season, quick to cook, and always reliable. But in reality, there’s a surprisingly fine line between a well cooked fillet and one that’s dry, overdone, or lacking that signature crispy skin. With the price of salmon continuing to climb, ruining a good fillet isn’t just disappointing it’s also a waste of good money.
According to Taylor Hester, Executive Chef at Roscioli NYC, mastering that balance comes down to a surprisingly simple but often overlooked technique. Speaking to US based food site Chowhound, Hester revealed his go-to method for achieving ‘beautifully crispy skin’. He said to always start cooking the salmon skin-side down, allowing the heat to gently cook the flesh of the fish while also setting the stage for a golden, crisp finish and keeping in the moisture.
Hester told Chowhound: “Grilling skin-side down first can help protect the fish during the cooking process while retaining moisture.”
The skin acts as a natural barrier between the delicate flesh and the intense heat of the grill or pan.
This protective layer slows down the cooking on that side, allowing the salmon to cook gently and evenly, which helps the fish retain its natural juices and prevents it from drying out.
The chef insists to never remove the skin before cooking, arguing that it helps the fish keep its structure on the grill.
Not only does it help with its structure, but when crisped correctly, it adds a rich, satisfying layer of texture to the dish while also protecting the salmon from sticking to the pan.
To further enhance the final product, Hester recommends brining the salmon before it hits the heat.
Whether using a quick wet brine or a dry rub, giving the fish a little time to absorb seasoning, from as little as 15 minutes to overnight, can improve both flavor and moisture retention.
Salmon flakes when done, so watch carefully to avoid drying it out.
Roscioli NYC is a well-known Italian restaurant located in Manhattan’s Soho district serving delicious Roman staples like Cacio e Pepe, Roman meatballs and grilled fish.
Roscioli NYC is an extension of the renowned Roscioli family restaurant from Rome, known for its dedication to delicious Italian, Roman cuisine and exceptional ingredients.