While salmon skin may stick to the pan or become soggy, removing it is a significant mistake. This is because there are ample benefits to keeping the skin on when you cook salmon.

Leaving the skin on helps hold the filet together, making it less likely to fall apart during cooking and serving — the skin peels right off, if you must remove it after cooking.

Additionally, the skin acts as a natural barrier, protecting salmon’s delicate flesh from direct heat. It also prevents the flesh from overcooking, keeping it moist and tender.

Moreover, the skin contains natural oils that add flavor to the fish as it cooks. When crisped up properly, it can provide a delicious contrast in texture to the tender flesh.

Per Healthline, salmon skin also has the highest concentration of omega-3 fatty acids and is a great source of protein, vitamins B and D, and minerals like niacin and phosphorus.

However, these health benefits only come from fish in clean, unpolluted waters. Farmed salmon has the most amount of toxins absorbed, so avoid eating the skin from those.