It seems like about half the recipes I see that call for broiling salmon mention flipping halfway, and others do not. Should I flip the salmon when I broil it or can I leave it skin side down the entire time?
The only way I broil salmon in the oven is if I'm it misoyaki style in which case, I don't flip it. If you're using the skin to protect the flesh of the salmon that's one thing. If you're going to eat the skin it's always best to saute and render it so that you can get the skin crispy. Salmon skin is almost inedible otherwise because it's tough. Usually, by the time the skin can crisp up on the grill, the salmon is overcooked. If grilling salmon I do it skin off so I can get the grilled flavor on the surface of the salmon.