Crispy Teriyaki Salmon Skin

Guess what I had for dinner last night? I had every intention of eating leftovers, but after making a stop at a local Japanese market, I couldn’t resist buying the salmon skins. Salmon skins are not considered a prime part of the fish and so are very inexpensive. Since salmon goes together so well with eggs, I decided to also prepare eggs with bitter melon - which is another classic (Chinese) combination.

The Eggs with Bitter Melon recipe is here. Continue reading and you’ll find out how easy it is to make crispy teriyaki salmon skins. Please enjoy!

Salmon Preparation Ingredients

½-¾ lb. Salmon Skin pieces, scaled and any remaining bones removed

½ tsp. Kikkoman Teriyaki Marinade & Sauce

¼ tsp. Sesame Oil

Oil and salt for broiling

Condiment

Wasabi for the salmon skins (optional)

Preparation Instructions

1. Remove any scales and bones from the salmon skin (see notes).
2. Add the Kikkoman Teriyaki Marinade & Sauce and the sesame oil to the salmon skins and marinade for 10 minutes. You only want to use a small amount of liquid to flavor the salmon. This step can be omitted if you want to eat the salmon skins without any marinade.
3. Remove any excess liquid before putting the salmon skins, skin side up, in aluminum foil for broiling. Oil both sides of the salmon skins and place the skin side up on the aluminum foil. The oil prevents the fish side from sticking to the aluminum foil and to help skin side to crisp (see notes). Salt the skin side to further ensure crisping.

Cooking Instructions

1. Broil the salmon skins in a toaster or regular oven until the skins are crispy, approximately 10-15 minutes (see notes).
2. Remove the crispy salmon skins from the toaster oven and plate. Serve with wasabi (optional).

Notes

As mentioned before, salmon skins are not the prime pieces of the fish. The salmon skins I buy are not scaled and are usually free of any bones. Scaling the salmon skins is the most work in this recipe. If you can get the skins already scaled, that’s great, otherwise get to work!

I forgot to oil and salt the salmon skin when preparing this batch, which lead to the salmon sticking in places on the aluminum foil and the skin not being as crispy as it could be. The salmon skin without the additional oil and salt would burn before getting very crispy. So don’t forget!

My toaster oven does not have a broil setting and the quantity of salmon skins for this meal does not warrant using the regular oven. So I use the oven mode, set at the highest temperature (470⁰F). Just be sure to watch the skins so that they don’t burn. The salmon skins are crisp when the skin starts to blister and you’ll start to hear popping sounds.