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Jul 11, 2012 · With a long, sharp knife, cut the skin from the salmon fillets, leaving 1/4 inch of flesh on the skin. Season the salmon skin with salt and pepper and dust with flour. Fry one at a time (skin side down) over moderately high heat, turning once, until browned and crisp, about 3 minutes. Drain the salmon skin on paper towels and repeat with the rest.
Once the oil is hot, add the salmon skin to the oil and fry over medium-low heat. Stir them frequently so they don't stick; a chopstick is a good tool that can delicately stir them around. Take your time. It can take a full 10 to 15 minutes for them to crisp up. They will look rubbery at first but be patient.
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