Inspired by Andrea Nguyen’s Viet World Kitchen Facebook post (July 1, 2017), we tried broiling strips of salmon skin. Using skin that remained from the Japanese seasoned salmon flakes (http://piglettedc.tumblr.com/post/157742349226/japanese-seasoned-salmon-flakes-our-salmon), we cut the semi-crisp skin into 3-inch long strips, placed them on a foil-lined baking sheet (skin side down), lightly sprayed the foil and the salmon skin pieces with canola oil, and lightly sprinkled with salt. We broiled on low, about 4 inches from the flame, for 2-3 mins. (Aug. 2017)
Note: Another option is to preheat the oven to 425, then oven-roast the skin (prepared as above) until brown on one side, then flip over. This should take about 5 mins total. (Jan. 2019)
Cooking Adventures 