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Crispy Salmon Skin @ Home

How how how do they make this? Can it be done with standard home cooking equipment? If loving crispy salmon skin is wrong, I don't wanna be right. I had a crispy salmon skin salad tonight at this little sushi place. It was a bowl full of chopped crispy, meaty-ish dark curls of salmon skin, thin shards of cucumber, and rice wine vinegar-not sure what else spice wise, but it was just SO good. I want it often. Also have had salmon skin rolls at another sushi place and love them equally but I would do the cucumber salad most often. It didn't taste fried-is it broiled? And can I buy just the skin I wonder? Does anyone make this at home?

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  1. I usually cook skin-on salmon filets in a tiny tiny bit of olive oil, non-stick pan, over medium high heat, and let the skin get crunchy before I turn them once. One time, I was inspired to remove the whole piece of crunchy skin, put it back in the pan with the other side down - no added oil...the salmon has plenty. This was so divine, it is hard not to do it every time I have salmon on hand. Not sure what the "true" method is, but this should yield plenty of crispy, meaty salmon skin for whatever recipe!

    1. Did this last weekend and it was AWESOME!!! I grilled some salmon filets (skin on) on the BBQ and brought them inside to shred them for enchiladas. Saving the skin, I added a little olive oil to a frying pan on the stove and pan fired it to crunchy perfection. It made the house smell for a day like fish, but well worth it.

      1. Either pan fry or grilled works just fine at home.

        Depending on timing, I've been able to get salmon skin from the fish monger at Bristol Farms.

        1. I am told that if you want crispy skin - and this is when cooking salmon with the skin on - don't preheat the skillet. Rather, set the heat to medium and put the salmon in skin side down at the same time; and after a bit turn the heat to med high. Haven't tried it yet but this might explain my sometimes lack of success with crispy skin on the salmon.

          1. You can remove the skin and MW it - it comes out crispy!

            1. Putting the fish under the broiler is a really easy, oil-less way to get super crispy skin.

              1 Reply
              1. re: Humbucker

                I just made a crispy salmon skin dish tonight. Once you flip the fish you will be able to easily peel the skin off, IMO you should cook it on that side too for all around crispness. I broke it up, put some creme fraiche on it with thinly sliced caper berries and red onion, then topped it all off with a sprinkle of smoked salt. SOOOO GOOD, a familiar flavor for most as I got the inspiration from bagels and Lox.

              2. Season the fish with salt & pepper. Lightly flour the skin side. Heat the oil in a skillet and when hot add the fish skin side down. Lightly press down on the fish and wait to hear "the sizzle." Flip to the other side and cook for another few minutes.

                1. i did this yesterday. salt and lemon pepper 1/2 inch strips of salmon skin and heat a little oil in a non-stick pan. put the strips skin side down and cook until crisp. turn over for a little bit. take them out and let them cool a bit on a paper towel. it was a great substitute for bacon with my eggs.

                  1. My laziest way to cook salmon is to marinate scaled skin-on fillets in wine/oil/lemon/garlic/fennel/salt, then bbq them on a gas bbq, skin-side down, with the lid down, until cooked.
                    (No turning, no nice brown stripes, but also no sticking!)
                    Then I serve directly off the skin, leaving the skin stuck to the grill.
                    *NEXT* I turn down the heat a bit, and let the skin keep cooking for a couple of minutes until it all gets crispy, the natural oils are foaming, and any clinging bits of meat are almost crunchy.
                    Then I enjoy my personal "chef's treat", while my guests are enjoying the main event.
                    I never really considered that other people might want to share the crispy skin, until I read this post. My wife's feedback has been "Don't feed that to the dog - it will make her sick!".