Alaska Salmon Skin Crisps with Togarashi


3 tbsp light soy sauce
2 tbsp water
2 tbsp light brown sugar
2 tsp togarashi (or chilli pepper)
1 tbsp lemon juice
2 sides Alaska sockeye salmon fillet skin, scraped of any flesh and scales
Vegetable or olive oil for greasing


Preheat the oven to 140°C/275°F/Gas mark 1

Put the soy sauce, water, sugar and togarashi into a small pan and bring to the boil, stirring from time to time. Once the sugar has dissolved, remove from the heat and stir in the lemon juice. Leave to one side to cool.

Put the salmon skins into a dish and pour over the marinade.

Cover with cling film and pop in the fridge overnight.

To cook the skins, line a baking sheet with some foil and lightly grease with a little oil. Drain the skins, shaking off any excess marinade, and place them flat on the greased foil. Cook in the preheated oven for about 40 minutes or until the sugar has caramelised.

Remove from the oven and allow to cool before breaking into pieces.