Fried King Salmon Skin Appetizers (Fishing) (Recipe)

Fried King Salmon Skin Appetizers (Fishing) (Recipe)

Recipe provided by the Camo Gourmet


Serves 4

  • 1 lb. Alaskan or other Wild Salmon (Absolutely no farm raised fish should be used.)
  • 2 Tbsp. crushed red peppers
  • 2 oz. extra virgin olive oil
  • 1 Tsp. kosher salt
  • 1 Tsp. fish seasoning like Bowles Brothers Salt Water fish seasoning.

If you received the fish frozen defrost in the refrigerator in a pan for 24 to 36 hours.

Place the fish on a cutting board and pat it dry with paper towels so you can handle the fish better.


Using a fish fillet knife or other flexible knife made for this purpose start at the tail end cut into the fish fillet about 1 inch up from the tail at a 45 degree angle.

As the knife meets the skin below the fillet roll your thumb down until your hand is almost parallel with the skin and gently start pulling the skin back so it can pass thru the knife blade. It is important to keep the knife parallel and between the skin and the fish fillet or you will cut into the fillet and leave strips of fillet on the skin!

If you cut thru the skin no problem. Just cut down thru the fillet at that location and start over. Be conscious of your final fish fillet size and keep in mind you don’t want a bunch of hacked up chunks.


After skin is removed cut it into bacon style strips. Lay flat on a cutting board and apply the fish seasoning and other ingredients. Apply them in layers!

Heat a cast iron skillet on med high until you can only hold the palm of your hand three inches above the service for 3 seconds.

Add the olive oil to the skillet and wait 15 seconds. Look for heat waves to penetrate the surface and your ready.

Lay the skins into the pan meat side down and do not leave the area. These cook fast. When the meat side appears crunchy flip it over. The skins are a lot like eggs. They do not need much cooking time on the opposite side.

Pat off excess oil and serve as appetizers. Enjoy a healthier appetizer than you normally would.

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