Do I bake salmon skin-side up or down?

The answer

Bake it skin-side down. The skin shields the flesh from the hot tray, helps the fillet keep its shape, and can turn crisp if it is patted very dry and lightly oiled first. After baking, the skin lifts away easily with a spatula if you prefer to leave it behind. For packets and toppings that must reach both sides, a skinless fillet may be the better choice.