If you’re craving a crispy, savory snack that’s both delicious and easy to make, my Japanese Salmon Skin is just what you need! This recipe transforms salmon skin into a crispy treat that’s perfect for snacking or as a crunchy topping that’s ready in minutes. Enjoy this unique, homemade snack and impress everyone with your creative dish!
Table of Contents
Why I Love This Recipe
I crafted this Japanese Salmon Skin recipe to turn leftover salmon skin into a crunchy, satisfying snack! Perfect to make when you have leftover skin from my Japanese Seared Salmon, Japanese Baked Salmon, or sashimi dishes like my Garlic Ponzu Salmon or Salmon Carpaccio, this recipe transforms what’s often discarded into a delicious treat!
My simple, fuss-free pan-searing method ensures a perfectly crispy texture every single time. Once you try this, you’ll be hooked—give it a go and enjoy the delightful crunch! With just a light seasoning of salt and a quick sear, you get a delightful fish chip that’s perfect as a snack or a crispy addition to sushi rolls!
Whether you’re looking to make the most of your ingredients or just enjoy a unique, healthy treat, this recipe is for you. Trust me, once you try it, you’ll be hooked! Make this now and experience the amazing crunch yourself!
Ingredients
Ingredients
- Salmon Skin – salmon skin with flesh removed. Can be found at Japanese or Asian grocery stores and can also be requested from your local fish market.
- Salt – sea salt preferred.
- Neutral Oil – no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil.
🐟 Salmon Skin Note
When preparing salmon skin, De-scaling is Optional. Keeping the scales adds texture to the final dish, which I personally prefer, but you can remove them if desired.
Directions
Step 1 Slice the salmon skin against the grain into 1/2-inch wide strips. Lightly season both sides with salt.
Step 2 Add oil to a frying pan and heat until hot. Once the oil is ready, add the salmon skin skin-side down (if the salmon skin starts to curl up, use a chopstick or cooking utensil to hold it down in place until the outer skin is seared) and cook over medium-low heat for 60-90 seconds per side, or until golden brown. Transfer the crispy salmon skin to a drying rack and let it cool before enjoying.
🍽️ Serving Pro Tip
Note that allowing the salmon skin to Cool is Important as it helps the skin become crispier.
Pairing Recommendations
While seared salmon skin is perfect on its own, but it can also be a great addition paired with a bowl of Miso Soup.
Frequently Asked Questions
Can I use salmon skin from any type of salmon?
Yes, you can use skin from any type of salmon.
Do I need to remove the scales from the salmon skin before cooking?
Removing the scales is optional. Keeping them adds texture, but you can remove them if you prefer a smoother texture.
How do I get the salmon skin extra crispy?
You can use a double frying technique. First, cook the salmon skin until it's nearly crispy, then let it cool. After cooling, cook it again for about half the time. This method helps achieve an extra-crispy texture.
What if the salmon skin is not getting crispy?
Make sure the oil in the pan is hot before adding the skin. Also, avoid flipping it too soon to allow for proper crisping.
Storage Tips
To store leftovers, place it in an airtight container. It will keep well for 5-7 days. To restore its crispiness, reheat it in an oven at 350°F for 2-3 minutes or use an air fryer for the same duration.
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Watch How To Make It
Japanese Style Salmon Skin
Ingredients
- 1/8 lbs Salmon Skin
- 1/8 tsp Salt
- 2 tbsp Neutral Cooking Oil no flavor
Instructions
- Gather all the ingredients.
- Slice salmon skin against the grain into 1/2 inch wide strips. Lightly season both sides with salt.
- Add salmon skin skin-side down (important) to a frying pan with preheated cooking oil. Cook over medium-low heat for 90-120 seconds per side, or until golden brown. Transfer to a drying rack and let the salmon skin cool before enjoying.
