Skip to main content Skip to main content

Fried King Salmon Skin Appetizers (Fishing) (Recipe)

Fried King Salmon Skin Appetizers (Fishing) (Recipe)
Fried King Salmon Skin Appetizers (Fishing) (Recipe)
Print 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.


GET THE NEWSLETTER Join the List and Never Miss a Thing.

Recommended Articles

Popular Videos

A Look at the Lupo

A Look at the Lupo

In the second episode of Beyond the Rifle, we'll discuss the innovation behind the major components of the Lupo. Just how unique is this new rifle? Prepare yourself for some surprises.

Crash Course: How to Choose the Right Crankbait for Bass

Crash Course: How to Choose the Right Crankbait for Bass

You have lots of options in a shallow crankbait, but don't overlook the No. 1 important thing.

Classic Winner: Berkley

Classic Winner: Berkley's New Stunna Jerkbaits

Developed with Bassmaster Classic winner Hank Cherry, the Berkley Stunna is a proven bass catcher. Pure Fishing's Kevin Malone shares details with Game & Fish's Adam Heggenstaller at ICAST 2021 in Orlando.

See All Videos

Magazine Cover

GET THE MAGAZINE Subscribe & Save

Digital Now Included!

SUBSCRIBE NOW

Give a Gift   |   Subscriber Services

PREVIEW THIS MONTH'S ISSUE

Buy Digital Single Issues

Don't miss an issue.
Buy single digital issue for your phone or tablet.

Buy Single Digital Issue on the Game & Fish App

Other Magazines

See All Other Magazines

Special Interest Magazines

See All Special Interest Magazines

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Get the top Game & Fish stories delivered right to your inbox every week.

Phone Icon

Get Digital Access.

All Game & Fish subscribers now have digital access to their magazine content. This means you have the option to read your magazine on most popular phones and tablets.

To get started, click the link below to visit mymagnow.com and learn how to access your digital magazine.

Get Digital Access

Not a Subscriber?
Subscribe Now