Try This Fried Salmon Skin Recipe for a Crispy Snack

Gather the ingredients. The Spruce / Nyssa Tanner With a very sharp knife, slice the salmon skin into 1/4-inch thick strips from top to bottom (from belly to back, not head to tail). This will result in long strips since they will shrink upon cooking. The Spruce / Nyssa Tanner In a medium bowl, toss the salmon skin strips with the kosher salt. Set aside to brine for 10 to 15 minutes. The Spruce / Nyssa Tanner Pat the salmon skin strips dry with a paper towel. To avoid oil splatter and ensure the skin gets crispy, it is important that the salmon is completely dry. The Spruce / Nyssa Tanner In a frying pan or wok, add enough vegetable oil to come up about 3/4 inch up the sides. Add the sesame or flavored oil and turn the heat to medium-high. The Spruce / Nyssa Tanner Once the oil is hot, add the salmon skin to the oil and fry over medium-low heat. Stir frequently so they don't stick; a chopstick is a good tool that can delicately stir them around. It can take a full 10 to 15 minutes for them to crisp up; they will look rubbery at first but be patient. The Spruce / Nyssa Tanner When crispy, remove the skins from the oil and drain on paper towels. The Spruce / Nyssa Tanner Serve with soy sauce and enjoy. The Spruce / Nyssa Tanner