Salmon skin may be edible and offer health benefits

Nutritionists say salmon skin is safe to eat and contains higher concentrations of omega‑3 fats and other healthy fats; the article also reports that salmon can contain small amounts of mercury and that smoked or canned forms may be high in sodium.

Nutritionists and dietitians are discussing whether salmon skin is meant to be eaten and what it adds to the diet. Salmon is already described as a nutrient-rich protein containing vitamins, minerals and omega‑3 fatty acids. Many people avoid the skin because of its texture or uncertainty about edibility. The article reports that experts consider salmon skin safe to eat and that it contains concentrated healthy fats. Key points: - Salmon provides about 17.3 grams of protein per 3 ounces, according to the article. - The article reports that salmon skin contains higher concentrations of omega‑3 fatty acids, including DHA and EPA. - Because the skin is the fish's outer fat storage layer, it is richer in healthy fats than the meat. - Some forms of salmon, notably smoked or canned varieties, can be higher in sodium. - The article notes that all fish contain some amount of mercury and that small amounts may be present in salmon; accumulation is mentioned as a concern mainly with frequent high intake. - Nutrition experts cited say salmon skin can be cooked and enjoyed on its own — for example, fried until crispy, baked and crumbled as a garnish, or used in sushi. Summary: Eating salmon skin increases intake of omega‑3 fats and other nutrients while certain preparations can raise sodium content or include trace mercury. The impact for an individual will depend on how often and in what form the fish is consumed. Undetermined at this time.