Salmon skin is in fact edible, although it may not be terribly exciting, depending on how the salmon was prepared. The scales of salmon are not edible, however, so if you plan to eat the skin of salmon you are preparing, make sure that it is well scaled. While the scales will not kill you, they can cut your mouth or become lodged in your throat, causing extreme discomfort.

Many cooking techniques for salmon create moist, flavorful fish and rather boring skin. Like the skin of poultry, salmon skin tastes best when it has been cooked to be light and crispy, rendering out the fat underneath and creating a crunchy, flavorful food. In some regions of the world, salmon skin is actually eaten on its own as a crispy snack, and some sushi restaurants will make salmon skin rolls when this delicacy is available.

Grilled salmon skin is often quite tasty and flavorful, because the grilling process crisps the skin. It is also possible to make broiled salmon with skin which tastes good, although the skin of roasted, poached, and steamed salmon tends to be rather flaccid and rubbery. Leaving the skin on during the cooking process, however, will ensure that the salmon stays moist and tender by providing a layer of insulation between the flesh and the heat of the cooking medium.

When you purchase salmon with its skin on and you know that the skin will be eaten, check the skin carefully to make sure that the scales are removed. Although most fish which is sent to market is scaled, it is always possible to miss a few scales, especially when fish is being harvested on a large commercial scale. You can run a fish scaler over the salmon to remove any errant scales, or you can use a knife; make sure to scale over a garbage can or in the yard, as scales can clog a drain.

To make skin more flavorful, marinate salmon overnight to ensure that the skin and flesh absorb the flavor of the marinade. You may also want to baste the skin as the fish grills, encouraging it to crisp up while the salmon cooks. If you are broiling or baking the salmon, position the salmon on a rack for cooking to facilitate drainage of liquids and fats so that the skin becomes crisp without any soft, soggy spots.