Grilling fish skins

Okay my salmon fishing up here has been pretty much in the toilet. It happens, it will change when I get some more on the water time.  This has led me to having to bring home store bought salmon. Any ways, GF likes the skins when they are nice and crispy, kind of like a salmon chip.  As the meal we are cooking salmon for calls for the salmon to be seasoned with salt and pepper, rubbed with EVOO.

I place the fish portion skin side down, grill 2 minutes, rotate them 90 degrees for another two minutes. Now I flip them (for 2 minutes, turn 2 minutes then done), so the skin side is up, I peel the skins off the fish pieces and place them fatty side down to grill them up. 

I normally have to pull the fish portions long before the skin is crispy enough.  this may take upwards of another 6-8 minutes.

Grill is a Weber Q-100 (the small one).

Does anyone else do this, and if so any tips or advice for improvements?

Pan sear them skin-side down for more even contact and crisping. The fish should be 90% cooked by the time you flip and the skin should be good enough.

Or skin the meat out and fry the skins separately.

Pan sear them skin-side down for more even contact and crisping. The fish should be 90% cooked by the time you flip and the skin should be good enough.

Or skin the meat out and fry the skins separately.

I dry the skin from moisture low heat oven, then hot oil. Its almost same method for chicharones.

Just let them cook on the grill skin side down. Then when all is firm flip it meat side down for a quick burn. Also fillet it good. Don’t leave too much meat on the skin so it’s light. Dipping sauce?  Fish sause with lemon juice. Bam!

I like to skin and cook separate from the filet. If you have time put skins on wire rack in fridge for few hours to dry; use paper towel and dry as much as you can if you are short on time. Mo' dry = mo' crispy. Coat skins with corn starch, shake off excess, and fry in like 1/2" of oil, a few minutes on each side until golden brown. Paper towel off the excess oil, add some salt, and enjoy your salmon chicarons!

I enjoy salmon skin, too, esp crispy fried.  So much that I actually bought this Salmon Skin snack that I found at costco.

After pan sear, the skin separates from the fillet and I'll snap up everyone's skins for myself.  Guilty

The skin from a smoked salmon is pretty good too.  Easy recipe...water, brn sugar and salt.  Cheap little "Big Chief" smoker and you're good to go.

Salmon skin air fried sushi. Super good


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