Previously, on tastingmenu.wordpress.com –
Sometimes when we get a nice piece of salmon fillet, before I portion it (if the recipe calls for a skinless fillet), *I* will take the skin off and
reserve it for making crispy salmon skin. Usually, I use it for making onigiri. Additionally, the Nobu cookbooks have a recipes for salmon skin salad (Nobu: The Cookbook, p. 146, 147) and salmon skin roll (Nobu: The Cookbook, p. 163) as well as using it directly as a garnish for his salmon and brown rice salsa (https://abcnews.go.com/Nightline/nobu-matsuhisa-recipes/story?id=10021844). And Matsuhisa-sama writes in his cookbooks, he grills his salmon skin until crisp. But for how long?
So I chose to broil my salmon skin (with the rack on in the middle of my countertop oven) for about 8 minutes. I checked twice for doneness and crispness and it seemed to turn out pretty close to what I wanted.
Waste not, want not.