I remember the first few times I made salmon and I always used to take the skin off as I cooked the fish. Soon, I left the skin intact. I had to try new ways and learned from it. While cooking, the skin protects the fillet from the heat and prevents it from getting dry, as the fish steams, the skin also retains the moisture. Salmon skin can be good too, it's healthy and contains a lot of omega 3 fatty acids which are good for the heart.
The skin of the salmon has extra protein which can be a good thing because the fish already contains a lot of protein. Salmon skin also has a lot of collagen, which is good for the skin and healthy for the joints. When the skin gets cooked, it also gets crispy it can be something like fish bacon. For me, it seems to be what improves the overall texture of the meal.
Another good thing to cooking the salmon with the skin on is that the skin contains a lot of other nutrients like vitamins A, D, and E which makes it great to eat.
In case you are not a fan of the salmon skin, you can always take it off after cooking. Just remember to make sure the skin has been properly cleaned to avoid a bad taste from the skin. Cooking salmon with the skin on is a not that hard at all. You put the fillet skin side down on the grill and let it crisp up and the meat gently cook. The skin stays in place, the flesh stays moist and the presentation is just beautiful. You can serve it with the skin on or leave the skin on the fillet and scalp it at the table depending on what your guests friends or family prefer.