How to Make Perfectly Crispy Salmon Skin in an Air Fryer

A lot of people don’t eat fish skin – and I get it. It’s a completely different texture to the flesh. The skin is more likely to harbour bacteria. Some people just don’t find it appetising.

If it’s fried and crunchy, though, some people who might have passed it up before might change their minds.

The fat of the fish renders and the skin can even puff up with the crispiness. Seasoned with a little salt it can be an absolutely delectable bite. You’ve maybe had it in crunchy sushi rolls. I had it in a delicious salad at Eat Tokyo in Soho, London. If nothing else, I recommend giving it a go, because this little bite is very tasty.

Be careful, it can get very smokey. Before you start cooking, turn on the exhaust fan and open the windows.

Remove the skin from any fresh salmon you are preparing. But I usually just do it with my fingers. You can use fish tweezers or a sharp knife to cut it off. Peel it off very gently so you leave as much of the flesh behind as possible.

Try to scrape off any remaining pieces of flesh, then pat the skin dry on kitchen paper.

Season the skin on both sides with salt and pepper then add it to your air fryer.

I like to use a silicon basket so that any extra fat doesn’t drip to the bottom of the air fryer and catch fire. Not too much oil should be sprayed on the skin so that it doesn’t stick to the silicon. There is enough fat in the skin that will melt and do the rest of the work.

If you have a wire rack that fits the air fryer, it can help keep the skin in place and keep it from blowing up onto the heating element, which can make more smoke.

Pre-heat the air fryer to 200°C (392°F) then add the salmon skin and cook for about 6 minutes. Check on it and make sure it hasn’t stuck to the bottom. A gentle shake of the air fryer basket might be all you need.

Put it back in the fryer and cook for another 5 minutes. Check it again and decide whether to stop cooking at that point or keep going and check the skin every 2 minutes to make sure it’s not burning.

Put the cooked skin on the same wire rack to cool down when it’s lightly browned, curled, and crispy.

You can serve it right away, while it’s still warm, crunchy, and tasty, or you could wait until the smoke clears and the kitchen is as clean as it can be before you serve. That way, you can enjoy a cold martini and the salmon skin with a sense of accomplishment and relaxation, but be quick!

You can also let the skin cool all the way down and store it in an airtight container for at least 48 hours. Just keep in mind that it might lose some of its crunchiness and taste more fishy after that.

Do it one to four hours before you want to serve it. Let it cool and crisp up while you go about your day, and then serve it with your martini at the end of the day as a nice, satisfying treat.

Salmon skin can be a divisive topic. Some people love the extra crunch and flavor it adds, while others simply don’t like the texture. However when salmon skin is cooked properly in an air fryer it becomes irresistibly crispy and delicious – even for skin skeptics!

As a salmon lover myself, I was curious to try making crispy salmon skin in my air fryer. I did some research online, tested different methods and finally dialed in the perfect technique. In this article, I’ll share everything I learned about getting salmon skin perfectly crispy using an air fryer.

Why Bother With Salmon Skin in the First Place?

Before jumping into the how-to, you may be wondering why it’s worth the effort to cook up crispy salmon skin Here are some of the benefits

Extra taste—The skin has a savory, salty crunch that adds a lot of taste when cooked right. The fatty layer also bastes the fish as it cooks.
Extra texture: The flaky, tender salmon meat goes well with the crispy skin.
Nutritious – Salmon skin contains healthy fats and nutrients like vitamin D, zinc, and antioxidants. The skin contains much of the fish’s omega-3 fatty acids.
Easy to remove – Unlike chicken skin, crisp salmon skin peels off easily in whole pieces if someone doesn’t want to eat it.

So in other words, properly cooked salmon skin adds flavorful crunch without much downside. Let’s look at how to nail it in the air fryer!

How to Get Crispy Salmon Skin in an Air Fryer

Making crispy salmon skin in an air fryer is surprisingly easy. With just a few simple steps, you can achieve restaurant-quality results:

1. Remove the Skin from the Salmon Fillet

Use a sharp, flexible knife to cut down behind the skin, separating it from the flesh.
Go slowly and angle the blade to avoid tearing the skin.
Leave as much flesh attached to the skin as possible for added flavor.

2. Dry the Skin Thoroughly

Pat the skin very dry with paper towels. Drying is crucial for maximum crispness.
Make sure no moisture is pooling in the crevices.

3. Season the Skin Lightly

Sprinkle just a little salt and pepper on both sides.
You can also use lemon pepper, Cajun seasoning, or other spices if desired.
Go light on seasoning to let the salmon flavor shine.

4. Arrange the Skin in the Air Fryer Basket

Lay skin flat in a single layer, fatty side up.
Avoid overlap for even cooking.

5. Cook at 400°F for 13-15 Minutes

Cook time will vary based on skin thickness.
Check often until skin is browned, curled at edges, and crisp.
Use tongs to remove skin; it will be extremely hot!

And that’s really all there is to it! Just a few simple steps deliver perfect, crispy skin ready to top your salmon fillet or enjoy on its own. Keep reading for more tips and variations.

Handy Tips for the Best Results

Follow these tips and tricks for awesome crispy salmon skin every time:

Brush with oil – For ultra-crisp skin, brush lightly with oil before air frying. Grapeseed or avocado oil work well for high-heat cooking.
Elevate on a rack – Placing the skin on a rack helps air circulate underneath for even crisping.
Preheat properly – Allow the air fryer to fully preheat before adding salmon skin. This helps it crisp up quickly.
Don’t overcrowd – Cook skin in a single layer, avoiding overlap for uniform cooking. Cook smaller batches for more space.
Pat off excess oil – Blot skin with paper towels after cooking to remove excess rendered fat.
Work in batches – For larger quantities, cook 2-3 batches so the air fryer doesn’t overcrowd.
Let rest briefly – After cooking, let skin rest 1-2 minutes before serving for optimal texture.

Flavor Variations

Plain crisp salmon skin is delicious, but you can also kick things up a notch with different seasonings:

Lemon Pepper – Sprinkle with lemon pepper before air frying.
Everything Bagel – Brush skin with olive oil and coat with everything bagel seasoning.
Cajun Blackening – Brush with Cajun spice mix before air frying.
Furikake – Sprinkle with Japanese rice seasoning after cooking.
Sesame Soy – Toss crispy skin with a little soy sauce and sesame oil.
Skordalia – Serve crisp skin alongside this garlicky Greek dip.

So get creative and play around with flavors! The possibilities are endless.

Serving Suggestions

Now that you’ve perfected deliciously crisp salmon skin, how to serve it? Here are some tasty ideas:

On salmon fillets – Top freshly cooked or grilled salmon with the crispy skin.
Over salad – Crumble into leafy green, grain, or potato salads.
In sandwiches – Add crunch to salmon burgers or salmon salad sandwiches.
On charcuterie – Serve crispy bits alongside smoked salmon and crackers.
As a snack – Enjoy on its own as a crunchy, savory snack.
With drinks – Serve as an appetizer with cocktails or wine.

However you serve it up, crispy salmon skin adds fantastic flavor, crunch, and nutrition to any meal!

Common Questions

If you’re new to air frying salmon skin, here are some quick answers to common questions:

Should you cook skin side up or down?

Always cook skin side up so the fatty layer bastes the meat and gets ultra crispy.

Does the skin need oil or not?

Brush lightly with oil for crispier results. Skin has enough fat that oil isn’t mandatory.

How long does it take?

Cook at 400°F for 13-15 minutes. Thinner skin may take less time.

Can you use olive oil?

Stick to high-heat oils like avocado or grapeseed. Olive oil can burn.

Can you reheat it?

Yes, but crispy skin won’t reheat well. Eat freshly cooked for optimal texture.

Make This Simple Recipe

Want to try making crispy salmon skin yourself? Follow this easy 5-ingredient recipe:

Crispy Salmon Skin

Ingredients:

Salmon skin from 1 lb. filet
1 tsp avocado oil
Salt and pepper to taste

Instructions:

Pat salmon skin very dry with paper towels. Brush lightly with avocado oil.
Sprinkle lightly with salt and pepper.
Arrange in air fryer basket in single layer.
Cook at 400°F for 13-15 minutes until browned and crisp.
Drain on paper towels. Serve warm.

Get that air fryer fired up and enjoy delicious crispy salmon skin in just minutes!

The Takeaway

Crispy salmon skin straight from the air fryer is simple to make, loaded with flavor, and delightfully crunchy. Follow these tips for perfect results:

Thoroughly dry the raw skin
Season lightly before air frying
Cook at 400°F in a single layer
Brush with oil for extra crispiness
Allow to rest before serving

A few minutes of air frying time rewards you with restaurant-quality crispy skin to top salmon fillets or munch on its own. So go ahead, give salmon skin a chance to shine by trying this easy air fryer method today!