Serving the Best-Looking Side Up

Because one side of a salmon fillet is more attractive than the other, you should always start cooking the salmon with the most attractive side down so that when you turn the fillet over, the most attractive side is facing up on the plate. If you’re grilling or sautéing salmon fillets with the skin on, start cooking with the skin side facing down so that the crispy (and attractive) skin faces up when you serve it. Salmon fillets that have had their skin removed have an unsightly coloration where the skin was. When cooking skin-off fillets, cook the skin side last so the more attractive side of the salmon—the side that was facing the backbone—ends facing up on the plate.