Crispy Fried Salmon Skin
A recipe for crispy fried salmon skin done Asian-style. Think of this as a recipe for salmon bacon. It is crispy, a little fatty, and pleasingly salty.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 1salmon skin
- 2tablespoons kosher salt
- 1cup vegetable oil, or amount needed for frying
- 2to 3 tablespoons sesame oil, or other flavored oil
- Serving suggestion: soy sauce
Instructions
Step 1
Gather the ingredients.Step 2
With a very sharp knife, slice the salmon skin into 1/4-inch thick strips from top to bottom (from belly to back, not head to tail). This will result in long strips since they will shrink upon cooking.Step 3
In a medium bowl, toss the salmon skin strips with the kosher salt. Set aside to brine for 10 to 15 minutes.Step 4
Pat the salmon skin strips dry with a paper towel. To avoid oil splatter and ensure the skin gets crispy, it is important that the salmon is completely dry.Step 5
In a frying pan or wok, add enough vegetable oil to be about 3/4 inch up the sides. Add the sesame or flavored oil and turn the heat to medium-high.Step 6
Once the oil is hot, add the salmon skin to the oil, and fry over medium-low heat. Stir frequently so they don't stick—a chopstick is a good tool that can delicately stir them around. It can take a full 10 to 15 minutes for them to crisp up—they will look rubbery at first, but be patient.Step 7
When crispy, remove the skins from the oil and drain on paper towels.Step 8
Serve with soy sauce and enjoy.