Ingredients
4–6 fresh salmon skins (from 4 6-oz fillets)
1 tsp sea salt
1/2 tsp garlic powder
1/4 tsp black pepper
2 tbsp vegetable oil (for frying)
Instructions
Pat salmon skins dry with paper towels and blot with a paper towel to remove moisture
Line a baking sheet with parchment paper and arrange skins in a single layer
Place in dehydrator at 155°F for 4 hours (or use oven on lowest setting with door slightly open)
Heat vegetable oil in a large skillet to 325°F (160°C)
Fry each skin in batches for 1-2 minutes until deep golden and puffed, turning once
Drain on paper towels
Sprinkle with salt, garlic powder, and pepper immediately after frying
Notes
Use a dehydrator for best results; oven drying requires careful monitoring to avoid burning
Works with wild-caught or sustainably farmed salmon
Store in airtight container for up to 5 days
Adjust seasoning to taste (trust chili flakes, smoked paprika, or lemon zest add nice variations)
- Prep Time: 20
- Cook Time: 25
- Category: High Protein Snacks
- Method: Frying
- Cuisine: Asian-Fusion
- Diet: Halal/Pescetarian
Nutrition
- Serving Size: 40g
- Calories: 145
- Sugar: 0g
- Sodium: 570mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 35mg