Try to buy a whole salmon side or filet that is from the thickest part of the fish. For taste and texture reasons, many people prefer to remove the skin of the salmon. We definitely recommend skin removal if you are preparing wild-caught salmon other than Alaskan salmon or if you are preparing farmed salmon that is not certified organic. Our reason for skin removal in these circumstances is reduction of contaminant risk. Research has shown the skin of the salmon to contain measurable amounts of persistent organic pollutants (POPs) when salmon swim in contaminated waters. If you are preparing certified organic farmed salmon or wild-caught Alaskan salmon, however, you may want to leave the skin intact since it contains health supportive nutrients, including peptides with anti-inflammatory potential.