Recently another poster mentioned the sheer delightfulness of salmon skin as an invigorating adventure in "haute cuisine".
My experiences with this delicious yet under appreciated tidbit have prompted me to share this delightful recipe of my own invention.
Upon the event of being lucky enough to harvest one of Alaska's spectacular feeder kings, use a brush or hose to delicately remove the dime bright scales from your eye-catching quarry. A truly bright king fresh from the water is a sumptuous repast for the eyes, and the scales , like pressed silver flakes, will wash freely off the body with the slightest water pressure.
Now, the important details...fillet the fish as you normally would,and, being careful not to damage the skin, remove it by laying it on your table and using your knife to separate it, as a sheet of finest precious metal.
And then, the "piece de resistance".. basting the luscious skin.... rich in omega 3 oils, I might add!... with japanese tare' sauce (easily made by boiling down one's scraps of unagi for 20 hours into a rich a delectable sauce the like of which is indescribable) as it cooks on the hibachi on the porch of your accommodations.
Cooked to a crisp and served in a temaki roll with fresh shiso leaf and radish sprouts this is a gustatory encore worthy of the effort put into it's procuration!