Crispy Salmon Skin Salad

Crispy salmon skin is paired with vibrant fresh vegetables in this twist on a classic Japanese salad with antioxidants to boot! If you typically discard salmon skin, this recipe is the perfect place to try it. The skin is baked in the oven until crispy, adding crunch and texture to the salad. When removing the skin from the flesh, it’s okay if some flesh remains on the skin, this adds even more flavor.

Learn About Our Sockeye Salmon!

Here at Sizzlefish, our sockeye salmon is Wild Caught in Alaska waters. It has a beautiful red color and rich, fresh flavor. We leave the skin on the bottom of each sockeye salmon fillet because some of the highest omega-3 levels are found in the flesh next to the skin, making it perfect to utilize in this recipe. Each portion of Sizzlefish salmon is available in 4+ ounces, perfect for customizing to your family’s needs and appetites.

Salad Sauce Pairing Information

Crispy salmon salad is often found paired with a tangy dressing in Japanese cuisine by using Yuzu juice as the acid. You can also use lime or lemon juice. We added nutty sesame oil and sweet honey for balance.

What We Put In the Salad

This salad is full of refreshing ingredients like grape tomatoes, cucumber and tangy pickled red onions. Edamame adds protein and texture. Instead of traditional salad greens, we used micro greens, letting the other vegetables stand out. Micro greens are a nutritional powerhouse, loaded with zinc, magnesium and iron. There are many varieties of micro greens from broccoli to beets, so much like the vegetable itself their nutritional profile will differ.