A question about a recipe: Seared Salmon with Cinnamon and Chili Powder

I tend to eat the skin, most of the fat is up against it and it tastes really good. Even if I didn't eat the skin I would cook it with the skin as it's hard to remove before cooking and very easy once it's crispy, it also keeps the flash from getting dry on that side of the fillet.

If the skin on any fish is seared correctly, it is a delight. I sear fish skin side down on a hot pan. When the skin is crisp (not burnt), finish in the oven until a nice moist medium rare. Where I live there are many sushi restaurants that have special skin only nori rolls.

Thanks! Can't wait to try this!

Yes, you do. But if you don't like the skin, you can remove it.