If you enjoy salmon, there is usually no need to remove the skin before cooking. Salmon skin is generally safe to eat when the fish is properly sourced, stored, handled, and thoroughly cooked. When prepared correctly, it can become crisp, golden, and flavorful while also providing protein and fats, including omega-3 fatty acids.

As with other fish, choosing salmon from a reputable source is important. Some environmental contaminants can accumulate in fatty tissues, so it is wise to follow current local fish-consumption advisories. Fresh salmon should be kept properly refrigerated, and raw or undercooked fish carries greater food-safety risks than fully cooked salmon.

For crispy skin, preparation is key. Pat the skin completely dry with paper towels, season the salmon, and place it skin-side down in a properly heated skillet. Let it cook without constantly moving it so the skin has time to brown and crisp. Then flip the salmon and finish cooking the other side. For food safety, the FDA recommends cooking finfish to 145°F (63°C).

Salmon skin can also be baked or grilled, although those methods may not produce the same crisp texture. Leaving the skin attached can help protect the flesh during cooking, and you can easily remove it afterward if you prefer. Ultimately, there is generally no reason to discard salmon skin simply because of safety concerns. With proper handling, reputable sourcing, and thorough cooking, it can be a nutritious and delicious part of the meal.