Sooo there are a few mixed opinions on whether i should leave the skin on or remove it when I bake salmonQuestion isWhy should I leave it on (or off)Does it make the salmon more moist? Does the skin help hold the salmon together or something? Why? Would appreciate detailed comments.
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If I'm baking or broiling salmon, I tend to leave the skin on, as it keeps the fish from drying outOne trick to keep the skin from sticking to the metal during baking is to line the top and bottom parts of a broiling pan with aluminum foil, and poke holes through the foil where there are spaces in the top part of the broiling pan,to allow juices to drip down into bottom part of panThis cuts down on the mess and clean up a lot! Then once the salmon is done you can use a spatula to scoop up the fish from the broiling panThe skin usually gets let behind on the pan, which is good, since I don't like to eat the skinHope this helps!
