So, who's on team skin-up? Well, for starters, the skin helps keep the salmon moist and flaky, which is basically the holy grail of fish textures. Plus, when you bake it with the skin up, the fat from the skin renders out and adds a rich, buttery flavor to the fish.
But, let's not forget about the downsides of baking salmon with the skin up - like when it gets all stuck to the baking sheet and you have to wrestle it off with a spatula. Not exactly the most glamorous thing to do in the kitchen. And, if you're not careful, the skin can get all burnt and bitter, which is basically a flavor disaster.
