Salmon skin cracker with tartare/ceviche

I got invited to Alaska by the Copper River Salmon folks.  It was amazing.  Seriously, if you ever have the chance to go to Alaska, do it!  Maybe the most beautiful place on earth.  Anyways, their fishery is really impressive, and obviously the salmon is delicious.  I came home with a box full of it.  While we were up there, we had a dinner where everyone prepared a different salmon. I took the extra skin and made crackers out of it, and then made a tartare/ceviche.  It was good.  So, next time you find yourself with a bunch of salmon skin, make these chips.  So good!

  • 1lb king salmon or sockeye
  • Skin (more the better, but you could do it with just the filet that you have)
  • 1 shallot
  • 1 bunch of herbs (cilantro is best)
  • 1 teaspoon fish sauce
  • 1 teaspoon lime juice
  • 1 tablespoon orange juice
  • salt and pepper
  • the zest of the lime and the orange

Remove the skin, making sure to take off all the flesh.  Dry with a paper towel and put in a non stick pan on low with something waiting it down, cook for 5 minutes on both sides or until crispy.  Remove from heat and salt.


Cut salmon into small dice.  Add 1 small shallot minced.  3 tablespoons minced cilantro (stems and all).  The zest and juice of one grapefruit and 1 lemon.  1 teaspoon fish sauce.  1/2 cup salmon berries roughly chopped, 1 teaspoon honey.  Mix 5 minutes before serving.  This isn’t a full ceviche, the fish is only partially cooked with the lemon juice.


Cut the fish skin into cracker sized pieces and serve the tartare on top.