Remove the scales. Cut the salmon skin off the salmon fillet, and remove any excess fat or meat from the inside of the skin. Season with a little sea salt. If starting with a large piece, slice into smaller pieces or strips that will be easier to flip in a skillet.
If starting with cooked salmon:
Separate the skin from the salmon meat, and scape off any excess meat. If you cooked your salmon in a flavorful sauce, no need to season the skin. Otherwise, sprinkle with a tiny bit of sea salt. alt. If starting with a large piece, slice into smaller pieces or strips that will be easier to flip in a skillet.
Make the bacon:
Follow these instructions whether started with raw or cooked salmon skin. Preheat a large nonstick skillet over medium-low heat. Place salmon skin down on the skillet with the scale side up. Cook over medium low heat for a few minutes, pressing down with a spatula to ensure all parts crisp up evenly. Watch out for grease splatters.
Use tongs or a spatula to flip the salmon skin and cook on the other side for a few minutes, pressing down with a spatula again and taking care not to burn the salmon skin.
Remove from heat and let cool on a plate with a paper towel. It will crisp up as it cools.
Feel free to experiment with other seasonings, such as a sprinkle of garlic powder or squeeze of lemon juice.
Enjoy as a snack, or add to a sandwich (try a salmon skin BLT), on top of a salad, seafood chowder, or crumble and sprinkle on top of your salmon fillet.
Salmon skin bacon is best eaten fresh while it's crispy, but it can be stored in the fridge for up to 1-2 days. It will get more chewy, but can be crisped up in a skillet quickly.