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3. Skin or Skinless

The method of cooking determines whether skinless salmon is preferable or not. The skin on salmon fillets or steaks is crispy and full of flavor. Skin also provides a slight barrier between the flesh and a hot surface. The skin can be removed after cooking if desired. Skinless salmon should be used for slow roasting or poaching because the skin will be mushy and sticky instead of crispy.

salmon recipe vikif / Getty Images

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