C rispy salmon skins are not a new thing. Chances are your favorite sushi restaurant serves them tucked into rolls or maybe ...

If you're making salmon for dinner and the recipe calls for skinless filets, do not—we repeat, do not—toss the salmon skin in the garbage. Not only is that wasting a nutritious part of the ...

2 tablespoons rice wine vinegar. 3 teaspoons sugar. 2 tablespoons sesame seeds (optional) For the filling: Skin from one fillet of red salmon. 1/4 cup unagi or eel sauce ...

Cut the reserved salmon skin into 3⁄4-inch wide strips about 3 inches long. Season with a few pinches of salt and pepper and then coat with 1 teaspoon sesame oil. Arrange the skin strips ...