DIY Crispy Salmon Skin

Ingredients

• 200 g Salmon Skin (Trimmed from fresh salmon fillet, skin side up)
• 1 tsp Salt (Kosher or sea salt)
• 0.5 tsp Black Pepper (Freshly ground)
• 2 cup Vegetable Oil (High smoke‑point oil such as canola or peanut, for deep‑frying)
• 2 sheet Paper Towels (For draining excess oil)

Instructions

1. Dry the Salmon Skin

   Lay the salmon skin on a paper towel, pat both sides dry thoroughly to remove any surface moisture.

   Time: PT3M

2. Season the Skin

   Sprinkle salt and freshly ground black pepper evenly over both sides of the dried skin.

   Time: PT2M

3. Heat the Oil

   Fill the pot with vegetable oil to a depth of about 2 inches and heat to 300°F (150°C). Use the thermometer to monitor temperature.

   Time: PT5M

   Temperature: 300°F

4. Deep‑Fry the Salmon Skin

   Carefully lower the seasoned skin into the hot oil, skin side down. Fry for about 45 seconds, then flip once and fry another 30‑45 seconds until both sides are golden‑brown and crisp.

   Time: PT2M

   Temperature: 300°F

5. Drain and Cool

   Remove the crisped skin with tongs and place on fresh paper towels to absorb excess oil. Let rest for 1 minute.

   Time: PT2M

6. Slice and Serve

   Using a sharp knife, cut the crispy skin into bite‑size strips or roll them with sushi rice and nori if desired. Serve immediately as a topping for sushi rolls or as a crunchy snack.

   Time: PT2M

Nutrition Facts

Calories

200

Protein

15 g

Carbohydrates

0 g

Fat

15 g

Fiber

0 g