Separate the skin from the fish and with a good sharp knife, cut it into 1/2 inch thick strips OR, my favorite, super fine thin strips and dry them with a paper towel — it may take some time to get all the moisture from the skin, so be patient. Dredge them lightly or toss them in the cornstarch then knock off any excess.
Add cooking oil to a skillet and put over medium-high heat
when the oil is hot, add the dried strips of salmon skin to the pan
turn the pieces as needed to keep them from burning.
When crispy, remove the strips from the pan and drain them on a paper towel to remove excess oil
Add salt and seasoning to taste. I like to toss a tsp of red pepper flakes in the cornstarch for a little zing!
These are GREAT as an addition to a salad with salmon or as a garnish served on top of salmon for presentation. And the skin is packed with nutrients!
Nutrition info from:Â https://www.verywellfit.comÂ
0 servings
Ingredients
Directions
Separate the skin from the fish and with a good sharp knife, cut it into 1/2 inch thick strips OR, my favorite, super fine thin strips and dry them with a paper towel — it may take some time to get all the moisture from the skin, so be patient. Dredge them lightly or toss them in the cornstarch then knock off any excess.
Add cooking oil to a skillet and put over medium-high heat
when the oil is hot, add the dried strips of salmon skin to the pan
turn the pieces as needed to keep them from burning.
When crispy, remove the strips from the pan and drain them on a paper towel to remove excess oil
Add salt and seasoning to taste. I like to toss a tsp of red pepper flakes in the cornstarch for a little zing!
These are GREAT as an addition to a salad with salmon or as a garnish served on top of salmon for presentation. And the skin is packed with nutrients!
Notes
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