[ronyeh]

Thanks for the replies everyone. I've loved and cooked on my cast iron and carbon steel pans for years but recently life got busy and I went back to non stick for some things (like scrambled eggs or salmon skin).

I think we just forget how low maintenance a non stick pan is for normal people who don't care about cooking. To normal folks, the idea of preheating a pan slowly, or wiping some oil on with a piece of paper and reheating the pan to dry it (after cooking!) are extra steps that take time out of your busy day. I do notice I use fewer paper towels once switching back to nonstick. I probably also use less oil in my cooking too!

[rpastuszak]

Do you mean just salmon skin? How do you prepare it?

[tlavoie]

I just smoked a batch of salmon, skin-on. When we eat some, some very happy dogs get the skin. I would be curious if there was a good prep for human consumption though.

[tlavoie]

I'm not usually a fan of the texture straight off the meat, but frying it up does sound good! And after all, this has been smoked already, so there's a ton of flavor.

[ronyeh]

Humans can eat it the same way. I just pan fry until it's crispy and add some salt to taste. My kids love fried salmon skin (along with salmon + rice + dry seaweed wrap).

[rpastuszak]

This sounds great! A salmon version of pork cracklings but somewhat more umami.