You're missing out on the best part of salmon
It's the skin
I like salmon, but I like salmon skin even more. It sounds odd because the skin is tough and slimy, but your mind may change once you fry it.
The next time you make salmon, choose to pan-fry it and not bake it. You can get it super crispy by frying it skin down in a bit of olive oil (or neutral oil - opinions vary).
A few tips:
Dry your salmon well with paper towels. This is crucial as it will reduce oil splatter and lead to a crispier skin.
Make some slices into the skin for a more even fry, and to prevent the skin from curling (alternatively you could press it down with a spatula).
From Bon Appetit: Leave your salmon uncovered in the fridge for an hour to dry out the skin. They say you absolutely cannot skip this!
Also from Bon Appetit: Don’t place the salmon onto a hot pan. Instead, put oil in the pan, then the salmon skin down, then turn on the heat and wait.
When done right, it should look like this:
By the way, if you’re worried about salmon skin being unhealthy, it isn’t. Salmon skin actually contains the highest concentration of omega-3 fatty acids on the fish.