Oven Roasted Crispy Salmon Skins (Edit recipe)

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I love salmon. In my house, we tend to eat salmon fillet on average of about once a week. Most of the time, I leave the skin on during the cooking process. Sometimes however, I will cook it with the skin removed. Since there’s some good stuff in the skins, I feel it’s a waste to throw it away. So I came up with a perfect side dish of crispy salmon skins utilizing the leftovers.

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PREP TIME

30 minutes

COOK TIME

10 minutes

INGREDIENTS

Serves: 2

Ingredients

Wild Caught Salmon Filet, use the salmon skins cut into strips
3 Tbsp Sesame Oil
1 Tbsp Coconut Aminos
1 Tbsp Ginger Root, fresh grated
Thai Basil, small handful, finely chopped, fresh
Sriracha, to taste
Lemon Juice, to taste

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large mixing bowl, combine sesame oil, coconut aminos, ginger, thai basil, sriracha, and lemon juice.
Using a fork or wire whisk, mix well.
Add sliced salmon skin and mix well using your hands (don't be afraid to get in there with your hands, it will ensure that you coat the skins evenly).
Cover and set aside to marinate for 30 minutes to an hour.
When skins are finished marinating, preheat oven to 450° F.
Place salmon skins in a sheet pan, preferably with a rack insert to allow airflow and even cooking.
Roast skins in the oven for 8-10 minutes until crispy and edges start to brown. Enjoy!

Notes

You can also pan fry the salmon skin if you don’t want to bake them in the oven. This technique works just as well but it cooks less at a time.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	201
Fat:	21 g
Carbohydrates:	4 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	255 mg
Fiber:	0 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.