This tip will forever transform the way you think about fish skin. First of all, don't throw it away! Instead season and bake the skin on its own for a crisp, salty, and very bacon-like treat. This video from CHOW shows you how:
Don't worry about it being too fishy. As the video shows, you end up with a "mild fish-flavor." This technique isn't just for salmon skin, either: try it on other thin-skinned fish like black cod and halibut.