For years, I treated salmon skin as something that belonged in the trash. I always removed it before serving, assuming it was too fatty and less healthy than the fish itself. Then I learned that salmon skin can actually contain many of the same nutrients as the meat, including protein, omega-3 fatty acids, vitamin D, and selenium. When cooked properly, it can also become wonderfully crisp and flavorful. As the original article puts it, “the skin develops a crispy texture that many people consider the best part of the meal.”

However, there is an important reason to pay attention to the salmon you buy. Because the skin contains fat, environmental contaminants can sometimes accumulate there depending on where the fish came from. That means the quality and source of the salmon matter. Checking labels and choosing fish from trusted, reliable sources can help you make a more informed choice.

Cooking the skin properly also makes a major difference. Pat the salmon dry, season it lightly, and place it skin-side down in a hot skillet. Avoid moving it too much while it cooks. As the skin turns golden brown, it becomes crisp while helping protect the tender fish underneath from drying out.

The first time I tried it, my opinion changed completely. Instead of being greasy or chewy, the skin was light, crisp, and full of flavor. It added a satisfying contrast to the soft salmon. “It created a satisfying contrast with the soft, flaky salmon underneath,” the article explains.

Salmon skin can also add useful nutrients to a balanced diet, including omega-3 fats, vitamin D, and selenium. It may not be suitable in every situation, particularly when the fish’s source is uncertain, but when you choose quality salmon and cook it properly, the skin can be a nutritious and delicious part of the meal.