Fish
Skin
Salmon skin can crisp in a hot pan when scaled and thoroughly dried, or be removed before service for delicate preparations. Good skin is silver, intact, and free of large scales; wet skin steams instead of crisping. Pat dry, start skin-side down in a lightly oiled pan, and do not move until it releases. Crackling salmon skin is also excellent deep-fried as a snack once the flesh is portioned off.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 32 g
- Saturated Fat 8.96 g
- Trans Fat 0 g
- Monounsaturated Fat 14.4 g
- Polyunsaturated Fat 8.64 g
- Cholesterol 81.2 mg
- Sodium 79.8 mg
- Salt 0.19 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 18 g
- Water 45 g
- Energy 360 kcal
- Water 45 g
- Protein 18 g
- Fat 32 g
- Saturated Fat 8.96 g
- Monounsaturated Fat 14.4 g
- Polyunsaturated Fat 8.64 g
- Omega-3 0.69 g
- Vitamins 48.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 3.64 mg
- Vitamin B5 — Pantothenic Acid 0.63 mg
- Vitamin B6 0.36 mg
- Vitamin B7 — Biotin 2.6 µg
- Vitamin B9 — Folate 10.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 10.3 µg
- Vitamin E 1.28 mg
- Vitamin K 0.4 µg
- Minerals 403 mg
- Major Minerals 402 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.19 g
- Cholesterol 81.2 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 3.64 · vitamin-b5-pantothenic-acid: 0.63 · vitamin-b6: 0.36 · vitamin-b7-biotin: 2.6 · vitamin-b9-folate: 10.5 · vitamin-d: 10.3 · vitamin-e: 1.28 · vitamin-k: 0.4 ·
Minerals
Skin carries subcutaneous fat and collagen; crisping concentrates calories.
History
Salmon skin was eaten crisp or used as a protective layer in roasting and smoking.
Smoked salmon sides kept the skin on as a handling and presentation layer for trade.
Crispy salmon skin garnishes and skin-on pan techniques became restaurant standards.