Henry, it is true that the skin of most animals has more fat deposits than other areas of the body.  This does not necessarily mean that the skin has more cholesterol, however.  When comparing cholesterol content of chicken with skin versus chicken without skin, there isn't a significant difference in cholesterol content (~85-90mg/3-4 ounce portion), only the fat content changes.  The same goes for salmon--the fat content of salmon with skin is higher, but the cholesterol content is comparable (~70mg/3-4 ounce portion).  The important difference between chicken fat and the fat in salmon is that salmon fat contains high levels of omega-3 fatty acids that may:

• Decrease risk of sudden death and arrhythmia
• Decrease thrombosis (blood clot
• Decrease triglyceride levels
• Decrease growth of atherosclerotic plaque
• Improve arterial health
• Lower blood pressure

The American Heart Association recommends eating 2 servings of fatty cold-water fish each week to maximize these effects. 

In summary, eating salmon skin (or simply cooking the salmon with skin on) won’t increase your intake of cholesterol, but may give you slightly more fat (including omega-3 fatty acids) per serving.

Thank you for your question,

—WCA Wellness Coach

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