Cooking with Salmon Skin

Cooking with Salmon Skin
Tam Vo

Most people know of salmon fillets at the grocery store. These fillets are what most people are comfortable eating: huge boneless slabs of fish. However, my favorite parts of salmon are those parts typically discarded.

While doing some seafood shopping at 99 Ranch Market, I picked up a Saran Wrapped packaged labeled "salmon belly." As the name implies, these are the chunks of salmon taken from the fatty underside of the fish. Salmon bellies come skin-on, full of bones, and glistening with fish fat. To my surprise, under the salmon bellies in this package were pieces of glorious salmon skin. These slivers of skin, often thrown away during the filleting process, have a thin layer of flesh and are used for those crispy salmon skin handrolls at sushi bars.

A simple preparation method, after the jump.

To cook the salmon skin slivers, simply panfry them skin side down in some oil for six minutes. Flip and cook for a minute, just so the flesh side is browned. Sprinkle with some sea salt and freshly squeezed lemon. Serve with rice and vegetables, and you'll have a deliciously nutritious meal. With so many vitamin companies making so much money selling capsules of fish oil, eating salmon skin is my way of sticking it to the vita-Man.


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