Scaly Skin Salmon "Jerky"

Directions

1. 1

   Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. 2

   Pat the salmon fillet very dry with paper towels. The drier the skin, the crispier it will become.
3. 3

   Carefully run a sharp knife between the salmon flesh and the skin, separating the skin completely. Reserve the fish for another use or cook separately.
4. 4

   Lay the salmon skin flat on the prepared baking sheet.
5. 5

   Brush the skin lightly with olive oil.
6. 6

   In a small bowl, combine smoked paprika, garlic powder, onion powder, cayenne pepper (if using), sea salt, and black pepper.
7. 7

   Sprinkle the spice mixture evenly over the salmon skin.
8. 8

   Bake for 15-20 minutes, or until the skin is deeply golden, crispy, and brittle. Keep a close eye on it to prevent burning.
9. 9

   Remove from oven and let cool completely on the baking sheet; it will crisp up further as it cools.
10. 10

    Once cooled, break the salmon cracklings into jagged, bite-sized pieces. Serve immediately or store in an airtight container for up to 3 days.