"Peter A" > wrote
> In article >, says...
>> Sauteed it in a pan with a little bit of oil (skin side down, I've been
>> paying attention), then stuck it in a 375 oven for however long.
>> Okay, then I put it under the broiler a little bit, I know, bad.
> Nothing at all wrong with this! I hope you got some nice crispy skin - a
> real treat. Our local fishmonger feeds the trimmed salmon skin to his
> dog, so we can get it really cheap. Broiled until crisp and the rolled
> into sushi - salmon skin rolls - one of our favorites.
Heh, that's funny. People seemed so happy that the fish came off
without the skin, I thought the skin must be bad. I'll remember for
next time, thank you.
nancy