This tip will forever transform the way you think about fish skin. First of all, don't throw it away! Instead season and bake the skin on its own for a crisp, salty, and very bacon-like treat. This video from CHOW shows you how:
Don't worry about it being too fishy. As the video shows, you end up with a "mild fish-flavor." This technique isn't just for salmon skin, either: try it on other thin-skinned fish like black cod and halibut.
Related: How To Grill Salmon on a Cedar Plank
(Image + Video: CHOW)
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Pan frying rich fish skin like Chilean Seabass is another great way to enjoy it. http://7th-taste.com/2010/12/13/pan-fried-chilean-sea-bass-pinot-noir-from-carneros/
I have always referred to salmon skin as "bacon of the sea". I love it!
Crispy salmon skin sushi is one of the cheapest things on a sushi menu, and it's awesome. Try it.
I do this every time I make salmon. I pan fry salmon it skin side down first in some in some oil (I use coconut). After a few min I flip it and gently pry off the skin which usually comes off really easily and place the other side down on the pan. After the fish is done I lower the heat and let it get super crispy and sprinkle some sea salt on top. It's one of the best things ever!
I too always refer to crispy salty salmon skin as "fish bacon"
I would recomend strongly you to choose organic salmon if you are going to eat the skin...
Organic salmon? Wouldn't wild-caught salmon be "organic"? What does that even mean for fish?
not all salmon is wild caught, perhaps that is something to do with what they're referring to?
Salmon skin hand rolls are the BEST. Love me some salmon skin.
'Organic' fish as no valid meaning, especially for wild caught. There is no control over what the fish eat or what chemicals they may have been exposed to.
Farm raised salmon are normally raised in pens that benefit from the circulation of a natural body of water and there is no control there of the water chemistry or what might swim in that the fish might eat.