This recipe falls under the "waste not, want not" file, but it results in a treat anyone will enjoy if you just give it a try.
Basically, crispy fried salmon skin is like salmon bacon, or "salmon rinds," as opposed to pork rinds.
This recipe gives them an Asian flair, but you could season them any way you'd like: The flavoring keys are the oil you use and the post-fry seasoning.
- With a very sharp knife, slice the salmon skin (start with the scale-side up, but be sure the fish has been scaled!) into 1/4-inch-thick strips from top to bottom, i.e., from belly to back, not head to tail.
- Put the salmon skin strips into a bowl and toss with about 2 tablespoons of kosher salt. Set aside for 10 to 15 minutes.
- Pat the salmon skin strips dry with a paper towel. It is important that the salmon not be wet.
- Add enough vegetable oil in a frying pan or wok to come 3/4 inch up the sides. Add the flavored oil and turn the heat to medium-high.
- Add the salmon skin and fry over medium-low heat. Stir them frequently so they don't stick. Take your time. It can take a full 10 to 15 minutes for them to crisp up. They will look rubbery at first but be patient.
- When crispy, drain on paper towels and serve with the soy sauce. If you are not going Asian for this dish, skip the soy.
Note: If you want to take this dish in another direction, use olive oil and some smoked paprika for a Spanish flavor, or olive oil and lemon for Greek or Italian, or butter and thyme for French, or bacon fat and cayenne powder for a Cajun feel. The possibilities are limitless.