While at Whole Foods today I saw that they had some Wild Atlantic Salmon that looked particularly fresh and yummy. So, I decided to make a Salmon Tartar of sorts for my momma and I.
As soon the skin was cut off of the Salmon I stopped my mom from throwing it away. “Baked Salmon Skinnnnn,” my mind screamed. How did I not think of it before?! I would have bought more salmon just for the skin!
I, personally, tend to lean more towards salty foods. I love salty and crunchy. Baked Salmon Skin is a not only a sushi favorite but it’s like a healthy potato chip. Well, at least that’s how my mouth thinks of it. Lol.
You can eat it as is. Or roll it in some nori with a little rice and make a sushi roll out of it.
WHAT YOU WILL NEED:
Small Cookie Tray
Preheat oven to 400 F.
Using a sharp knife, carefully cut the skin separating skin and flesh.
Wrap the salmon meat, and set aside in your fridge for later.
Place a clean sheet of parchment paper onto a baking tray.
Place your salmon skins shiny side down on you paper. Pat your salmon skin dry with a paper towel. Drizzle some extra virgin olive oil across the skin. Add a pinch of salt, granulated garlic, and paprika; to your taste.
Turn your skins over and repeat step 5. on the reverse side. Leave your skins shiny side up.
Put in the oven and bake for 10-20 minutes. I recommend checking it after about 10 minutes; all ovens tend cook a little bit differently. If using a small oven, I reccmond lowering the temperature to about 375 F and leaving for 10-15 minutes.
Voila. Salmon Skins. Let it cool for 5-10 minutes before eating.