How I Developed This Recipe
You might be surprised to hear this, but the concept of crispy salmon skin is way more popular outside of Japan. In fact, if you visit any sushi restaurant in Japan, you’ll see that crispy salmon skin rolls aren’t on the menu.
Many Japanese people, myself included, do appreciate the skin that adheres to grilled salmon. But there aren’t many who consider making the skin itself the star of a dish.
That’s exactly why I wanted to experiment with salmon skin in a fresh, creative way. I didn’t do any research while developing this dish. I just thought of a salad with crispy salmon skin, played around with the idea, and this is what I came up with.
I hope you’ll give this creative salad a try to experience it for yourself!
Visual Walkthrough & Tips
Here are my step-by-step instructions for how to make this recipe at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.
This section aims to provide a comprehensive overview of the cooking steps and techniques with visuals. It also includes more in-depth tips and tricks and explains why I do what I do.
First, check the salmon skin for any scales left on it. If you find any, use a small knife or fish scaler to get them off. Rinse the skin briefly under cold running water, then pat it thoroughly with a paper towel until it’s completely dry. The less moisture, the better it will crisp up.
Any excess water forces the heat to evaporate moisture before crisping the skin, leading to a soggy or uneven texture. Drying it fully helps the natural fats in the skin render and create that perfect crunch.
Lightly season the salmon skin with salt and pepper, then dust it with cornstarch. Tap or shake off any extra starch so you have a thin, even coating.
Cornstarch absorbs surface moisture and creates a delicate crust.
Add cooking oil to a pan over medium-high heat to achieve a casual shallow-fry effect. Use a high-smoke-point oil to prevent scorching.
When the oil is hot, put the salmon skin in, scales-side up.
Let it fry undisturbed until the edges turn golden and crisp, usually just a couple of minutes, then flip once to ensure even cooking.
Carefully remove the salmon skin and place it on a paper towel or a wire rack to drain any excess oil.
In a bowl, mix together toasted sesame oil, olive oil, soy sauce, lemon juice, wasabi paste, honey, black pepper, and sesame seeds. Give it a good whisk until it’s all creamy and emulsified (I used a balloon whisk).
Oil and acid naturally separate. When you whisk them vigorously (or shake them in a jar), tiny droplets of oil get suspended in the acidic liquid, making sure every bite is evenly seasoned. This also balances the spicy, tangy, and subtly sweet notes in the dressing.
Add the cubed avocado, cucumber, and smoked salmon to the dressing. Gently fold the ingredients until they’re well-coated. Be careful not to crush the avocado; the idea is to keep those nice chunks intact.
Letting the ingredients rest in the dressing for a short time helps them absorb the combined flavors of citrus, soy, and a mild kick from the wasabi.
Arrange fresh greens on a serving plate. Spoon the dressed avocado, cucumber, and smoked salmon on top. Finally, crown everything with the crispy salmon skin for a crunchy finish.
Essential Tips & Tricks
- Pat the salmon skin extra dry: Any moisture will prevent it from crisping properly.
- Use high-smoke-point oil: This reduces the risk of burning the skin before it turns crispy.
- Lightly coat with cornstarch: A thin, even dusting adds crunch without making the texture gummy.
- Emulsify the dressing well: Thorough whisking ensures every bite has balanced flavor and keeps the dressing from separating. This step actually improves the final dish 100 times better!
With these simple tips in mind, you’re set for success every time you make this salad.
I hope you enjoy this Crispy Salad Skin Salad recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!
More Salad Recipes
- Addictive Japanese Potato Salad (Potesara)
- Chicken Salad (with Homemade Dressing)
- Crispy Rice Salad with Salmon (Japanese Flavor Twist)
- Mugen “Infinite” Cabbage Salad with Crunchy Furikake
Hungry for more? Explore my salad recipe collection to find your next favorite dishes!
Crispy Salmon Skin Salad
Ingredients
- 2-3 strips salmon skin scales removed
- 1 pinch salt and pepper
- ½ tsp cornstarch
- 1 tbsp cooking oil
- 1 avocado cubed
- 1 Japanese cucumber or half Persian/English cucumber, small chunks
- 60 g smoked salmon roughly cut, ready-to-eat
- 50 g mixed leaves baby spinach, arugula, mesclun mix, and red leaf lettuce.
Dressing
- ½ tbsp olive oil
- ½ tbsp toasted sesame oil
- ½ tbsp Japanese soy sauce (koikuchi shoyu)
- 1 tsp toasted white sesame seeds
- 1 tsp wasabi paste
- ½ tsp lemon juice
- ½ tsp honey
- ⅛ tsp ground black pepper
My recommended brands of ingredients and seasonings can be found in my Japanese pantry guide.
Instructions
- Check 2-3 strips salmon skin for scales and use a small knife or fish scaler to remove them. Rinse them with water then pat them dry thoroughly with kitchen paper.
- Start preheating a pan over medium-high. While you wait, sprinkle the salmon skin with 1 pinch salt and pepper and ½ tsp cornstarch. Rub all over both sides to evenly cover and dust off any excess.
- Add 1 tbsp cooking oil to the pan and place the salmon skin with the scale side facing up. Avoid moving it while it fries. Once golden and crispy on the edges, flip and crisp up the other side.
- Once crispy all over, turn off the heat and transfer to a wire rack or kitchen paper to drain the excess oil.
- Take a large mixing bowl and add ½ tbsp olive oil, ½ tbsp toasted sesame oil, ½ tbsp Japanese soy sauce (koikuchi shoyu), 1 tsp toasted white sesame seeds, 1 tsp wasabi paste, ½ tsp lemon juice, ½ tsp honey and ⅛ tsp ground black pepper. Whisk thoroughly until emulsified.
- Cube 1 avocado, and cut 1 Japanese cucumber and 60 g smoked salmon into bitesize pieces. Place them in the bowl with the dressing and gently mix until evenly coated.
- Arrange 50 g mixed leaves in a serving bowl and spoon the dressed mixture over the top. Use your hands to crush the salmon skin into small pieces and sprinkle it over the salad.
- Serve immediately and enjoy!
Notes
- Remove leftover scales with a small knife or fish scaler before patting the salmon skin dry.
- Try oven-baking the salmon skin at 375°F (190°C) if you prefer less oil—just oversee it to prevent burning.
- Adjust the dressing’s flavor by tasting and fine-tuning the wasabi for heat or honey for sweetness.
- Keep the components separate (especially the dressing) until just before serving to prevent soggy greens.
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