Many people find the skin to even be their favorite part of the salmon, for its flavor, texture, and nutrients. Whether ...

flexible design slides right under the fish without tearing the skin, making it a must-have tool in your grilling arsenal. And leave the tongs for the steaks — salmon's too delicate for that ...

Discard the skin of the salmon, and cut it into 4 equal steaks. Sprinkle each steak with salt and black pepper, pressing it firmly into the steaks with your hand. Coat lightly in oil, and ...

It is sold whole, or as fillets or steaks, both fresh and frozen ... Salmon fillets usually require skinning; if cooking salmon fillets with the skin on, be sure they’ve been scaled.