Some chefs swear by seasoning the skin side, claiming it enhances the flavor and texture of the fish. Others argue that it's a waste of time, and that the seasoning just gets washed away when you cook the salmon. But what's the real story behind this salmon saga?
It turns out, the type of seasoning you use can make all the difference. If you're using a delicate herb like dill or parsley, it's probably best to stick to the flesh side of the salmon. But if you're feeling adventurous and want to try something bolder, like a citrus-herb marinade, then the skin side is fair game.
And then there's the issue of oil - yes, you read that right, oil! It's like the unsung hero of salmon seasoning. A good olive oil or avocado oil can make all the difference in bringing out the flavors of your seasonings. So, don't be shy - give that skin side a good drizzle!
Pan Seared Salmon (with Crispy Skin) - Fifteen Spatulas
