Since the threads are running to salmon skinning and salmon fat I thought I would drop this one in behalf of the skin itself. Salmon skin is completely edible and is a terrifc start to any AK meal. Here's how:
Take a bristle brush and remove and rinse the fine scales directionaly working from tail to collar. Then fillet and set these skins aside. Remove any of the gray areas still attached underneath. Cut these skins into diagonal pieces. Dust them with a coating of flour. Drop them into a skillet of hot oil and flip and fry until crisp. Drain and cool. Serve them with a dipping sauce of your choice.
You will be amazed when you discover yet another eatery bonus to this outstanding fish...