• Salmon skin (cut into strips)as needed
  • Vegetable oilas needed
  • Lemongrass Sauce & Marinadeas needed



  • Remove any excess meat and scales from the salmon skin
  • Rinse skin and dry well
  • Cut salmon into strips
  • Place skin on a sheet pan lined with parchment paper
  • Brush lightly with oil
  • Bake at 300°F for 20 to 25 minutes or until crispy
  • Brush each piece with Lemongrass Sauce & Marinade
  • Place in a dehydrator and set on high
  • Dehydrate overnight
  • Cool and place in an airtight container