Look, if you’ve ever made salmon at home and casually tossed the skin in the trash, I’m gonna need you to go ahead and stop doing that. Right now. Don’t worry, I used to be just like you. I’d peel it off, toss it in the bin, and carry on with my meal like it hadn’t just been a total waste of delicious, crispy potential.

But then I realized something. You know who LOVES salmon skin more than a tired parent loves silence?

Dogs.

And I mean, they go wild for this stuff.

So instead of chucking out those magical scraps, let’s turn them into something awesome. Something crunchy. Something good-for-them. And something you can actually feel proud of whipping up in your kitchen—like you just leveled up in the dog-parent game.

Let’s do it.

First off, why make these?

Because they’re:

Also, let’s be honest: if your dog could talk, they’d probably ask you why you’ve been holding out on them this whole time.

Quick Reminder: Dogs > Seasonings

Before we go any further, we need to have a quick talk about seasoning. Your dog doesn’t need it. Actually, their bodies don’t want it. So if your salmon was cooked with garlic, onions, salt, or lemon… yeah, save the skin for yourself or toss it. This treat only works with plain, unseasoned salmon skin. Got it? Cool.

Here’s what you’ll need (ingredients-wise)

Ingredient	Amount / Notes
Salmon skin	From 1–2 fillets, plain, unseasoned
Coconut oil	1 tsp, optional (helps crisp it up)
Optional add-ins	See substitutions below

Yup, that’s it. We’re not building a lasagna here.

What tools do you need?

Tool	Use
Sharp knife	For trimming or slicing skin
Cutting board	Obvious, but necessary
Paper towels	For drying the salmon skin
Oven or Air fryer	Either works! Use what you have
Baking sheet	If using the oven
Parchment paper	Optional, for easier cleanup
Airtight container	For storing leftovers (if there are any)

Let’s talk prep

Once you’ve got your salmon skin, you’re going to want to dry it off with paper towels. I know it’s not glamorous, but it’s worth it. The drier the skin, the crispier the result. And crispy is what we’re here for.

Next, cut the skin into treat-size strips or squares—depending on the size of your dog. Got a tiny gremlin who gets dramatic over big pieces? Cut smaller. Have a dog who thinks tennis balls are snacks? You can go bigger.

After that, toss or brush the pieces lightly with coconut oil. Just a bit. We’re not deep frying here, we’re just giving it a little extra crisp factor.

Cooking methods (pick one)

Method	Temp	Time	Notes
Oven	400°F	10–12 mins	Flip halfway through for even crisp
Air Fryer	400°F	8–10 mins	Works a bit faster—keep an eye on them

And yes, your house will smell like fish. But trust me, your dog will be thrilled. And maybe even sit for the first time ever without being asked.

Want a visual walk-through?

Here’s a great video that shows you the full process step-by-step. I didn’t make it, but it’s solid.

Substitutions & variations (in case you want to mix it up)

Original	Try this instead
Coconut oil	Olive oil works just fine
Salmon skin	Try trout skin (same benefits, different fish)
Plain treat	Add a tiny pinch of turmeric for inflammation help
One big piece	Cut into little training bites

Just make sure you’re not adding spices or flavorings you’d normally use in people food. No garlic. No onion. No sneaky sauces. Your dog’s stomach will thank you.

Make-ahead? Sure.

You can make a whole batch and store it for later. Here’s how:

Quick note: Let them fully cool before storing. Warm treats = condensation = soggy treats. And nobody wants soggy treats.

Let’s talk leftovers (because yes, there will be drool)

So maybe your dog doesn’t demolish them all at once (unlikely, but hey). Here’s how to keep them fresh:

Extra tips for first-timers

1. Check your salmon source
   Try to use wild-caught if you can. Farmed salmon isn’t bad, but wild usually has fewer additives.
2. Introduce slowly
   If this is your dog’s first time with fish, just give them a small piece at first and see how they react.
3. Keep ‘em small
   Especially for small dogs. Even crispy treats can be a choking hazard if oversized.
4. Double batch?
   If you’ve got a big dog or multiple floofs at home, double the batch. Trust me, they’ll go fast.
5. Trim off any excess fat
   Too much fat can upset sensitive stomachs. If the skin feels extra greasy, blot it or trim it down before cooking.

Nutritional facts (rough estimates)

Here’s what your pup’s getting with each piece (based on a 3-inch strip):

Nutrient	Amount (approx.)
Calories	~34 kcal
Protein	~4g
Fat	~2g (mostly omega-3s)
Carbs	0g
Fiber	0g

Great for joints, skin, fur, and even brain function. You know, in case your dog ever plans to take the SATs.

Common questions

Can I use seasoned salmon skin?
Nope. Salt, garlic, onions, or any seasoning at all can be dangerous. Only use plain, unseasoned salmon.

Is this safe for puppies?
Yes, if cut small and introduced slowly. Always supervise during treat time, especially with young dogs.

Can I use frozen salmon skin?
Yup, just thaw and pat dry thoroughly before cooking.

Can I eat these?
You sure can. It’s literally just crispy fish skin. Add a little salt and snack away (just maybe not from your dog’s stash).

How often can I feed these?
As a treat—not a meal. Once a day or every other day is perfect.

Final Thoughts (aka Wrap Up)

Alright, so here’s the deal.

You don’t need to be a gourmet pet chef to make something awesome for your pup. You just need a leftover ingredient, a little bit of time, and a dog who’s totally okay with being spoiled. These crispy salmon skin treats are simple, healthy, and ridiculously good. For dogs. But honestly, maybe for you too?

So try it out. Make a batch. Watch your dog’s tail turn into a propeller of pure happiness. And when you do, come back here and tell me how it went. What worked? What didn’t? Got questions? I’ve got answers.

Let’s hear it.👇

And hey—don’t throw out that skin next time, okay?