Silly question for those living near the coast

but in land-locked Oklahoma, I have no idea what to do about the skin on salmon when cooking it. I bought some salmon steaks the other day for the first time because I recently found some good ideas on how to cook salmon. But the recipes say nothing about the removal of the skin. Do you remove the skin before you cook it or after? Do you remove it at all? I've ordered salmon out before, and there was no skin on it. Any suggestions? Thanks.

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