This recipe is a great way to use the salmon skin, especially since the skin is something that would normally be ignored or discarded. This recipe results in a tasty treat. Crispy fried salmon skin is like salmon bacon, or "salmon rinds," as opposed to pork rinds.
This recipe gives the skin an Asian flair, but you could season it any way you'd like. The keys to tasty flavoring are the oil you use and the post-fry seasoning.
As with most fried foods, you'll want to serve this right away. These crispy salmon skins are a perfect light appetizer to your salmon dinner. You can deskin the fish, prepare and serve the skins, and then serve the salmon for dinner. Another option is to serve the crispy skins alongside a tasty salmon tartar. If they are crispy enough, the skins could replace crackers and be used to scoop up the tartar.
With a very sharp knife, slice the salmon skin into 1/4-inch-thick strips from top to bottom, i.e., from belly to back, not head to tail. This will result in long strips since they will shrink upon cooking.
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 be completely dry.
Add enough vegetable oil in a frying pan or wok to come up about 3/4 inch up the sides. Add the sesame or flavored oil and turn the heat to medium-high.
Once the oil is hot, add the salmon skin to the oil and fry over medium-low heat. Stir them frequently so they don't stick. (A chopstick is a good tool that can delicately stir them around.) 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 aren't using sesame oil or Asian flavors, you can skip the soy sauce. Experiment with other dipping sauces or try using them as crackers for tartar.
If you want to take this dish in another direction, use olive oil and some smoked paprika for a Spanish flavor, olive oil and lemon for Greek or Italian, butter and thyme for French, or bacon fat and cayenne powder for a Cajun feel. The possibilities are limitless.