other possible problems that need to be dealt with.
THE WOES OF SKIN-ON FILLETS
First off, if you aren’t careful, you still get the leaking
albumin problem with skin-on salmon fillets. Even worse is
this guy:
Yep, don’t tell me that hasn’t happened to you. At its
worst, the skin gets solidly fused to the skillet and the meat
ends up completely separating from the skin as it cooks.
This is not a terrible thing if you don’t plan on eating the
skin, and indeed, if you want to serve a skinless fillet, it’s
the best way to do it: cook the fillet skin-on, then slide a thin
spatula in between the skin and the flesh to separate them.
At best, you end up with something that looks like this: