By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 2
625 cal · 40 min
Oven Roasted Crispy Salmon Skins
Recipe GLPRecf62614d17aa0
Golden, crispy salmon skin strips coated in a zesty Asian-inspired marinade of sesame oil, fresh ginger, coconut aminos, and Thai basil. Roasted until the edges brown and the skins achieve a delightful crunch. A quick, protein-rich dish that works beautifully as an appetizer, main course, or elegant snack.
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Ingredients
1 tablespoon sesame oil
1 tablespoon coconut aminos
1 tablespoon fresh grated ginger
2 tablespoons sesame oil
Fresh lemon juice, to taste
Sriracha hot sauce, to taste
Small handful fresh Thai basil, finely chopped
Salmon skin, cut into 1-inch strips
Directions
In a large mixing bowl, whisk together 1 tablespoon sesame oil, coconut aminos, grated ginger, Thai basil, sriracha, and lemon juice until well combined. Taste and adjust seasonings as needed.
Add the salmon skin strips to the marinade and use your hands to toss and coat thoroughly, ensuring each piece is evenly covered. Cover the bowl and let marinate at room temperature for 30 minutes to 1 hour.
Preheat oven to 450°F (230°C). While the oven heats, arrange a wire rack on a baking sheet, or lightly brush a sheet pan with the remaining 2 tablespoons of sesame oil.
Transfer marinated salmon skin strips to the prepared pan or rack in a single layer, spacing them slightly apart. Drizzle any excess marinade over the skins.
Roast for 8 to 10 minutes until the edges are browned and the skins are crispy and golden. Remove from the oven and serve immediately while still warm and crunchy.
Comments
Thai basil forces a special trip—it's not standard stock at Harris Teeter or Food Lion, and you'll need to visit an Asian market or Whole Foods to find it reliably. The ingredient list is otherwise available everywhere, though coconut aminos (a soy substitute) costs more than regular soy sauce at any major chain. Salmon skin is a budget-friendly protein at around $2–4 per serving if you buy it as a byproduct when filleting or ask the seafood counter, but the 40-minute time is honest for roasting and crisping. This is a two-person show with no leftovers—crispy skin wilts badly the next day—and rewards attention to oven temperature for that snap, making it less forgiving than a braise.
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