Ingredients
Salmon skin, ideally fresh and cut into about 2" x 2" squares
1-2T of canola oil
Nori furikake
1-2T of canola oil
Nori furikake
What To Do
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Cut the salmon skins into approximately 2" x 2" squares. Precision is not important, as long as they are about the as long the same general size. It is also perfectly fine if there are bits of salmon meat still attached to the skin.
Rinse and dry the skins well. Remove any errants scales. Rub both sides of the skin with oil. Sprinkle both sides with furikake. Start the air fryer and set to 400°F. Set the salmon skins in the air fryer basket in a single layer. Close the lid and let fry for about ten minutes, or when your air fryer beeps at you that it's time to flip. Flip the salmon skins and fry for another 5 minutes, again, or until at it beeps at you. Eat over hot rice. |
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Notes and Talking Story
- We use the air fryer function on the Instant Pot.
- For pan frying, drizzle oil to coat the bottom of a frying pan. When the oil gets hot and sheets the pan, add salmon skins. Fry until brown and crispy, flipping once. Drain on paper towels.
- The crispy salty texture makes it seem like salmon bacon.
- This is a FANTASTIC way to get a meal from a salmon skin, and we'll be skinning our salmon from now on.
- Can also be used to make salmon skin sushi.
