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Gather the ingredients.
With a very sharp knife, slice the salmon skin into ¼-inch thick strips from top to bottom (from belly to back, not head to tail). This will result in long strips since they will shrink upon cooking.
In a medium bowl, toss the salmon skin strips with the kosher salt. Set aside to brine for 10 to 15 minutes.
Pat the salmon skin strips dry with a paper towel. To avoid oil splatter and ensure the skin gets crispy, it is important that the salmon is completely dry.
In a frying pan or wok, add enough vegetable oil to be about ¾ inch up the sides. Add the sesame or flavored oil and turn the heat to medium-high.
Once the oil is hot, add the salmon skin to the oil, and fry over medium-low heat. Stir frequently so they don't stick—a chopstick is a good tool that can delicately stir them around. It can take a full 10 to 15 minutes for them to crisp up—they will look rubbery at first, but be patient.
When crispy, remove the skins from the oil and drain on paper towels.
Serve with soy sauce and enjoy.