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Salmon skin, for example, contains concentrations of omega-3 fatty acids. This is because the salmonâs fat is in the layer just beneath the skin, so when it is cooked with the skin on, the skin soaks up these (healthy) fats.
I often cook the fish with the skin on when I do the Quick Broil method of preparing salmon and then remove it when it is done. I place the salmon on a hot stainless steel skillet in the broiler with the skin side down and cook for about seven to ten minutes (depending on thickness).lthough many people do not find its taste and texture appealing, the skin of salmon and other fish is definitely considered edible, and it is a valued food in some cuisines and in some restaurants as well. It's the risk of potential toxins that I am trying to avoid when I remove the skin.