I agree it might as well not the “meat” of salmon. I have been eating salmon and all sorts of seafood since I was a kid. Lived in Asia, then America, then Europe, never had issues with it, as a glucose burner of course. Recently moved back to the US from UK, and started keto around the same time. Bam, salmon/seafood vs rash started. The worst of all rash episodes I had, was after the night I only had salmon skin, where apparently more metal tend to accumulate. My working theory is it has to do with the heavy metal deposited in the salmon, particularly in the types of salmon we get in the US. I was eating Scottish salmon in the UK, and I was perfectly fine. My demo suggested, if I have allergy to nickel (which I do), it’s likely that the pollution leading to metal is causing my reaction as my body might be allergic to other types of metal, and it is also changing the way it breaks down protein - not sure I understand the chemistry, but it certainly explains the situation a bit.
@Adam-Zoe, to your question, no, they were farm raised, Atlantic variety, “organic” - don’t know what does that mean? So your theory might as well be right! Do I dare to try the wild-caught? Maybe but I just need a break now with all the changes my body is going through. Eventually, I want to experiment on it though!