Glossary

Skin-On

Skin-on describes a fillet with its skin left attached. The skin shields the underside of the flesh from the hot tray, helps the fillet hold its shape when lifted, and can turn thin and crisp if it is patted very dry, oiled and baked skin-side down. Because cooked skin lifts away easily, many cooks bake skin-on and serve skin-off. Skinless fillets suit packets and toppings that need to reach both sides. See also: Fillet, Crust, Parchment Paper, and the guide Skin-On or Skin-Off: Which Is Better for Baked Salmon?