You can ask the person behind the fish counter to remove the skin. But all it takes to remove the skin yourself is a sharp knife and a bit of resolve. Place the fillet skin-side down. Using a sharp knife, start at the thin, tapered end of the fillet and make a cut between the salmon and the skin. Using a paper towel, grasp the slippery skin with one hand while using the other to cut in a sawing motion, holding the knife at an angle slanted toward the skin.
Parsons prefers it separate from the fillet, crisped and served atop a tossed salad.
He is not alone in his passion. According to Rubichon, this technique also prevents the skin from contracting when cooked and it releases moisture trapped beneath the skin, allowing the skin to become very crisp. Don't turn the fish. Keep the heat on low, or the fish will become dry. If you are cooking a thick fillet, you may need to cover the pan for a few minutes.