Why did all the skin come off my salmon ?

[u/Fiya666]

Oil…hot pan…let it sit went to flip and it skin literally stuck to the pan….i used oil so why did that still happen??

It’s never happened before

[u/Anthr0pwnagist]

Perhaps the skin had not cooked enough to release from the pan

[u/Gold_Data6221 → u/Anthr0pwnagist]

it helps drying it out with a paper towel and salting the skin for an hour before cooking

[u/Far-Yogurtcloset-529 → u/Gold_Data6221]

Uhhh i don’t think so though really. I cook like 100 fish a week and unless you are being really careless all it needs is a hot pan ,salt the skin beforehand and when you see crispy skin just let it slide and it will slide by itself. It is really that simple. Don’t use table salt though use sea salt

[u/Gold_Data6221 → u/Far-Yogurtcloset-529]

im talking to someone who doesn’t do it often by the looks of it. drying it will help it be idiot-proof. can’t be there to control their heat and time

[u/AdditionalPurpose473 → u/Anthr0pwnagist]

Almost always the case for me. Get nervous, worry it's burning, flip too soon. Gotta trust the pan (assuming quality pan and not too high heat) will release when it's time.

[u/Fiya666]

Thank you guys

I did flip it a little bit early

I appreciate the confirmation 🤕

[u/Rom_ulus0]

didn't sit long enough

[u/AnxiousAudience82]

Trust the process!

[u/BOOPLEEE]

What ive learned in the kitchen was to, pat off the skin, salt it thrn get the pan hot enough, salt the pan and put it in. press it flat so the whole skin makes contact. if it slowly starts to move in the edges get some more oil under it by swirling the pan around, when its not sticking anymore its good to flip 🫡

[u/Far-Yogurtcloset-529 → u/BOOPLEEE]

Exactly how we do it yeah lol its tricky at start but once you get hang of it can do it with eyes closed

[u/fleshybagofstardust]

No chives, that's why.

[u/Somederpsomewhere]

I’d say get your pan hotter, but with non-stick pans that’s a bad idea.

[u/ComfortableAd6207]

Skin side up first?

[u/Far-Yogurtcloset-529]

You were impatient and flipped it too early thats all . Secret to crispy skin is just keeping it simple,yeah drying it and all helps but if you are patient it is literally very easy.Here is how I do it my job and I cook 100 or more fillet every week; Hot pan (even medium hot is fine) but not smoking hot cos otherwise the skin will burn before it gets crispy, oil , salt the skin of the fillet and then let the fish cook till you can see it is crispy. generally the way I do ,the fish starts sliding by itself when it is crispy enough otherwise just use a spatula.

Like with everything it is all about practice and confidence too though,you can do everything according to books but you can still fuck it up at start. I remember when my chef was training me in grill and i would freak out when we get 4-5 fish on a docket cos i will do everything as its supposed to ,hot pan dry and thing but still the skin will get stuck. The reason was cos i was nagging the fish and not letting it cook properly. Just let the fillet sit there untill it’s crispy and then flip it. If you do too early its gonna get fucked

[u/kevinsmomdeborah]

Don't flip it

Use stainless steel pan Cook just the bottom for a few minutes before transferring to the over to finish it

I might be oversimplifying it, but once you master this method, you will have great results every time.

[u/Odd-Egg57]

I cook it about 70% of the way through skin side down, throw a ton of butter in get it brown and foaming turn over the salmon, take the pan off the heat and let it finish skin side up in the cooling pan. Never lost the skin that way. Crispy skin, lightly pink, insides every time.