If you bake or grill a whole salmon fillet, you’ll probably have a long piece of fatty salmon skin left over.
Don’t throw it out.
Don’t give it to the dog… at least, not yet.
First, try crisping it up and using it as a crunchy topping with breakfast or dinner, like a bacon substitute.
To fry the skin, lay it “outer skin” down on a frying pan and heat it on medium heat. Oil isn’t really necessary since the skin will release oil as soon as it starts warming up (just like bacon). The skin might curl and cook unevenly, so I try to put keep it flattened at first. Sometimes I’ll weight down with a smaller cast iron pan, and sometimes I’ll press down on it with a fish-slice until it starts hardening up. Heat it through until it’s well browned and slightly charred. It’ll snap easily.
Here are two of my favorite ways to eat salmon skin:
Over ramen noodles – a crispy wafer in hot broth
On top of poached eggs
Something about the runny yolk with the crunch is so indulgent. Crispy salmon skin would be killer crumbled on salad or spaghetti carbonara too. What I love about it is how much this cooking process changes the flavor and texture of fish skin. That fishy, unguent quality is seared away until we’re left with something brittle, savory, and addictive.