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. If you’re not comfortable removing the skin, 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.
- 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!
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