Air-fried salmon skin transforms discarded salmon skin into a crunchy, savory snack resembling bacon without nitrates or heavy grease. Start with about two pounds of skin-on salmon; scrape scales and trim flesh from the underside, then cut the skin into 2-inch-wide strips. Lay strips in a single layer in an air fryer basket without overlapping and air-fry until golden and crackly. The result delivers a salty-fatty profile similar to bacon with omega-3 benefits and far less grease, no smokehouse processing, and minimal equipment. The method reduces food waste and offers a simple, pantry-seasoning-friendly brunch upgrade.
Her recipe uses salmon skin (yep, the part most people toss), a few pantry seasonings, and an air fryer to create something crunchy and snacky. No smokehouse. No nitrates. No meat sweats. Just fish skins crisped to golden perfection. It's savory. It's salty. It's air-fried. And with just a handful of ingredients, it might be the easiest (and smartest) bacon swap you'll ever make.
What you get is crispy, crackly, bacon-adjacent, but honestly, better. Think fish chicharrón meets brunch upgrade. It hits the same salty-fatty note you expect from traditional bacon, minus the grease bomb. You get the bacon vibe, but with the nutritional omega-3 flex of fish. Plus, it uses the air fryer, which means no greasy skillet and no lingering breakfast odor clouding your kitchen.
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