How to Cook Salmon Fillets With the Skin Side On

Broil your salmon with skin to retain moisture and flavor.

Salmon is relatively easy to prepare, however, there are some common mistakes that cooks make when preparing this healthy, flavorful fish. Removing the skin prior to cooking is one mistake that can mean the difference between well-formed, well-cooked, flavorful meat and an overcooked disaster. Leave the skin on your salmon the next time you bake, grill or pan fry and it will retain more moisture and flavor. Does this Spark an idea?

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2 tablespoon soy sauce
Juice of one lime
2 teaspoon olive oil
1 tablespoon honey
1 teaspoon minced garlic
1 teaspoon crushed ginger
1 cup mango chunks
Baking dish
Medium mixing bowl
Wire whisk
Baking sheet
Tinfoil
Measuring spoons
Oven mitts

Instructions

- 1
  
  Place your salmon fillets in a shallow baking dish, skin side down.
- 2
  
  Use a wire whisk to blend 2 tablespoons soy sauce, juice of one lime, 2 teaspoons olive oil, 1 tablespoon honey, 1 teaspoon crushed ginger and 1 teaspoon minced garlic in a medium-sized mixing bowl.
- 3
  
  Pour the marinade over the fish and allow it to rest in the refrigerator for an hour. Turn the fish once to thoroughly coat.
- 4
  
  Line a baking sheet with tinfoil.
- 5
  
  Place the fish skin side down on the baking sheet.
- 6
  
  Set your oven to broil and place an oven rack just under the broiler.
- 7
  
  Broil the fish for 5 minutes until it's close to done.
- 8
  
  Spread one cup of mango chunks over the partially cooked salmon and broil for an additional 5 minutes, or until the mango begins to brown.
- 9
  
  Check for doneness. It's cooked through when the meatiest portion of the salmon flakes easily with a fork. Remove the sheet from the oven and serve the fish hot.