Crispy Salmon Skin "Bacon"

Step 1

Remove the scales. Cut the salmon skin off the salmon fillet, and remove any excess fat or meat from the inside of the skin. Season with a little sea salt. If starting with a large piece, slice into smaller pieces or strips that will be easier to flip in a skillet.

Step 2

Separate the skin from the salmon meat, and scape off any excess meat. If you cooked your salmon in a flavorful sauce, no need to season the skin. Otherwise, sprinkle with a tiny bit of sea salt. alt. If starting with a large piece, slice into smaller pieces or strips that will be easier to flip in a skillet.

Step 3

Follow these instructions whether started with raw or cooked salmon skin. Preheat a large nonstick skillet over medium-low heat. Place salmon skin down on the skillet with the scale side up. Cook over medium low heat for a few minutes, pressing down with a spatula to ensure all parts crisp up evenly. Watch out for grease splatters.

Step 4

Use tongs or a spatula to flip the salmon skin and cook on the other side for a few minutes, pressing down with a spatula again and taking care not to burn the salmon skin.

Step 5

Remove from heat and let cool on a plate with a paper towel. It will crisp up as it cools.