Both skin-on and de-skinned salmon work for this recipe. The cooking time will be the same and the skin won't affect the flavor. Choose either based on your preferences or by what's available where you shop (u003ca href=u0022https://rastellis.eyip.net/15G0bRu0022 target=u0022_blanku0022 rel=u0022noreferrer noopener nofollowu0022u003eRastelli'su003c/au003e sells de-skinned salmon).