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 utilizing the leftover skins. If you’re not comfortable removing the skins, fear not, I’ve found a how to video to show how it’s done. Another option is to have the person at the fish counter remove the skins for you, just make sure you tell them you would like to keep them as well.
- Salmon skins cut into strips
- 3 Tbs sesame oil
- 1 Tbs coconut aminos
- 1 Tbs fresh grated ginger
- Small handful fresh thai basil finely chopped
- Sriracha hot sauce to taste
- lemon juice to taste
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 degrees. Place salmon skins in a sheet pan, preferrably 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!
Note: 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.