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So, it seems like eating salmon skin is fine occasionally, but if you are someone who eats salmon twice per week or more, you may want to avoid it some of the time, and also choose the best quality salmon possible.This isnât meant to scare anyone away from eating fish on a regular basis.e noticed I was eating the salmon but leaving the skin on my plate, and commented on it. Ed happens to love the skin of any type of fish. He is even known to ask the waiter to please prepare his fish with the skin on. I never really gave this much thought until he asked me why I wasnât eating it.
Just like all meats, the texture of salmon flesh alters as a direct result of the temperature is it raised to. 1  At 110Â°F and below your salmon flesh is essentially raw. Translucent and deep orange or red, it has the soft, fleshy texture of good sashimi.  At 110 to 125Â°F your salmon is medium rare. The connective tissue between layers of flesh has begun to weaken and if you insert a cake tester or toothpick into the filet, it should slide in and out with no resistence. The meat is relatively opaque, but still juicy and moist without and chalkiness or fibrousness.