Serves 2
40 min
Oven Roasted Crispy Salmon Skins
Recipe GLPR0c6264f51c4fe5
Crispy, caramelized salmon skin strips tossed in a vibrant sesame and ginger marinade, finished with a touch of heat and brightness from sriracha and fresh lemon. Roasted until the edges are golden brown, this is an addictively crunchy dish that works as an appetizer or light protein-focused main course.
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Ingredients
salmon skin, cut into strips
3 Tbs sesame oil
1 Tbs coconut aminos
1 Tbs fresh ginger, finely grated
small handful fresh Thai basil, finely chopped
to taste sriracha hot sauce
to taste fresh lemon juice
Directions
In a large bowl, whisk together sesame oil, coconut aminos, grated ginger, chopped Thai basil, sriracha, and lemon juice until fully combined. The marinade should be well-emulsified and evenly mixed.
Add the salmon skin strips to the bowl and toss with your hands, ensuring every piece is thoroughly coated with the marinade. Cover the bowl and let marinate at room temperature for 30 minutes to 1 hour.
Preheat your oven to 450°F (232°C). Line a sheet pan with parchment paper or lightly oil it, and place an oven-safe wire rack on top if available for maximum airflow and even cooking.
Arrange the marinated salmon skin strips on the prepared pan in a single layer, spacing them slightly apart. Discard excess marinade or drizzle a small amount over the skins.
Roast in the preheated oven for 8 to 10 minutes, until the skins are crispy and the edges are golden brown and lightly caramelized. Watch closely toward the end to prevent burning. Serve immediately while still warm and crunchy.
