Crispy Skin Salmon Crackling by Theo Michaels

Crispy Skin Salmon | How to get crispy salmon skin

Crispy Skin Salmon – salmon crackling if you like. Quite simply – I love this. Crispy skin salmon crackling is delicious, spiky, crunchy morsels of fish love! Check out my video recipes on cooking salmon skin below!

Crispy skin salmon – I’ve broken this post into two main sections; how to get crispy skin salmon when you pan fry a whole fillet and secondly, how to make crispy skin salmon crackling.

The first one is a pan fried salmon fillet with the skin on.

The second recipe method is how to make crispy skin salmon crackling where you remove the skin from the fish and cook it separately (like my photo).

Section 1 – How to pan fry fish and get crispy fish skin:

Crispy skin salmon cheat – Lightly dust the skin side of the fish with a little flour before placing skin side down in a lightly oiled, hot, frying pan. Fry for a few minutes until skin is crispy and fish is half cooked before turning over.

Cook like a pro – if you want to cook like a pro the secret to getting crispy skin salmon is to ensure the salmon skin is dry; place it skin side down into a lightly oiled, hot pan and as soon as you put the fish into the pan push it down a little so the whole surface area of the fish skin remains in contact with the pan. Fish skin has a habit of contracting with heat (which is why when you first put a fish fillet with the skin on in a hot pan it curves up; leaving you with a soggy centre). Fry the fish until almost 3/4 cooked then turn over and fry for a minute or two to finish.

Section 2 – But if you want to make crispy skin salmon as a garnish then read on!

Please note –  the video recipe shows deep frying to get crispy skin salmon crackling – if you don’t want to deep fry read on for my oven baked version (which is safer!)

Crispy Skin Salmon Crackling is a great way to utilise the salmon skin and add some texture and fun to a dish.

However, when it comes to salmon I really like to skin the salmon and make the salmon skin a part of the dish in it’s own right, thus my Crispy Skin Salmon Crackling..

Want more Salmon Recipes?

Crispy Skin Salmon is so underrated yet is extremely versatile; sprinkle a little ground chilli for some casual bites or dress it up and take it out to dinner!

OK – I’ve changed the recipe from deep frying the salmon skin to roasting it in the oven instead! Much easier to make salmon crackling by roasting it in the oven (and safer) so my video shows the previous version of deep frying the salmon skin. The cool thing about deep frying is the skin curls up but if you don’t fancy deep frying, follow my revised recipe below for roasting in the oven – they’ll come out long and still just as tasty! And I’ve kept the original deep frying method at the very bottom of this post.

Crispy Skin Salmon Crackling (revised method)

Ingredients:

Salmon skin (as much flesh and fat scraped off as possible)

1 tbl vegetable oil

Seasoning (touch of salt, pinch of ground chilli, whatever you want!)

If you want to make an amuse bouche like the one in my picture you’ll also need:

Mayonnaise

Wasabi paste (or horseradish)

Chives

Salmon Caviar

Method (cooked in the Oven – not deep fried):

This is so easy it hurts.

  1. Simply get hold of your salmon skin and with the scales side down, lightly scrape with a knife the flesh side to remove as much flesh as possible.
  2. Then cut the salmon into strips width ways along the skin to create 1/2 inch width strips the width of the salmon (so about 0.5 inch x 4 inches). I find the longer the better as they look kinda cool being really long and thin.
  3. Salt the salmon skin generously and drizzle over a tablespoon of vegetable oil.
  4. Lay the skin out on a roasting tray and pop into your oven at 180c for approx 10 minutes (check them after 8 as they go from golden to burnt in about 30 seconds).
  5. Once the salmon skin has turned golden and looks crisp (gently touch it and it should feel brittle). Carefully peel them off the foil and place onto a paper towel, season while still piping hot with a little salt and ground chilli, if you want.
  6. You can now just put in a bowl and treat them like pork scratchings to nibble on!

Alternatively if you want to get a bit sexy with them – and I always recommend getting a bit sexy 🙂 

Mix a teaspoon of wasabi paste (or horseradish) with about 2 tablespoons of mayonnaise and a squeeze of lemon, put a pea sized amount a spoon, place the salmon crackling on top, carefully put three salmon eggs on top and finally a small piece of freshly cut chive and serve as a little palate teaser!

Goes well with anything salmon related!

 

ALTERNATIVE RECIPE BELOW

To make crispy skin salmon crackling as in my photo follow the deep frying method below:

BUT! Be warned this spits like a b*tch!

Deep Fried Crispy Skin Salmon Crackling

Ingredients:

Salmon skin – scales on

Vegetable oil

Seasoning (touch of salt, pinch of ground chilli, whatever you want!)

Method:

  1. Simply get hold of your salmon skin and with the scales side down, lightly scrape with a knife the flesh side to remove as much flesh as possible.
  2. Then cut the salmon into 2 inch square sheets (give or take) and bring your saucepan of vegetable oil to a high heat. You don’t want the oil smoking but hot enough that if you drop a small piece of skin in it immediately starts to bubble.
  3. When you are ready start to drop in the salmon skin squares one at a time. BE CAREFUL!! This will spit and get noisy, but just take your time, don’t overcrowd the saucepan and if you have one of those mesh things to go over the top – use it!.
  4. Give the salmon skin about a minute in the oil and feels hard when you move it around with a slotted spoon. Then remove from the oil, pop them onto a paper towel, and season while still piping hot with a little salt and ground chilli, if you want.
Crispy Skin Salmon Crackling by Theo Michaels
Print

Crispy Skin Salmon Crackling

How to make crispy skin salmon everytime

Ingredients

Ingredients:

  • Salmon skin (as much flesh and fat scraped off as possible)
  • 1 tbl vegetable oil
  • Seasoning (touch of salt, pinch of ground chilli, whatever you want!)
  • If you want to make an amuse bouche like the one in my picture you'll also need:
  • Mayonnaise
  • Wasabi paste (or horseradish)
  • Chives
  • Salmon Caviar

Instructions

Method (cooked in the Oven - not deep fried):

  1. This is so easy it hurts.
  2. Simply get hold of your salmon skin and with the scales side down, lightly scrape with a knife the flesh side to remove as much flesh as possible.
  3. Then cut the salmon into strips width ways along the skin to create 1/2 inch width strips the width of the salmon (so about 0.5 inch x 4 inches). I find the longer the better as they look kinda cool being really long and thin.
  4. Salt the salmon skin generously and drizzle over a tablespoon of vegetable oil.
  5. Lay the skin out on a roasting tray and pop into your oven at 180c for approx 10 minutes (check them after 8 as they go from golden to burnt in about 30 seconds).
  6. Once the salmon skin has turned golden and looks crisp (gently touch it and it should feel brittle). Carefully peel them off the foil and place onto a paper towel, season while still piping hot with a little salt and ground chilli, if you want.
  7. You can now just put in a bowl and treat them like pork scratchings to nibble on!

Recipe Notes

Alternatively if you want to get a bit sexy with them - and I always recommend getting a bit sexy 🙂 Mix a teaspoon of wasabi paste (or horseradish) with about 2 tablespoons of mayonnaise and a squeeze of lemon, put a pea sized amount a spoon, place the salmon crackling on top, carefully put three salmon eggs on top and finally a small piece of freshly cut chive and serve as a little palate teaser! Goes well with anything salmon related!