Thawing: If you’ve frozen your salmon belly, make sure to thaw it completely before cooking. To do this safely, place it in the fridge overnight or use a cold-water bath for a quicker option.

Pat Dry: Salmon belly tends to retain moisture, so it’s important to pat it dry with a paper towel. This helps to achieve that crispy skin we all love, no matter the cooking method.

Seasoning: Season the belly generously with salt and pepper. If you’re adding a marinade, make sure to coat it evenly and let it sit for 15–30 minutes to allow the flavors to develop. You can also add garlic powder, paprika, or lemon zest for an extra kick.

Pan-frying (for crispy skin):

Heat a non-stick skillet over medium-high heat, adding a small amount of oil (vegetable, canola, or avocado oil works best for high-heat cooking).

Once the oil is hot, carefully place the salmon belly in the pan, skin-side down.

Cook for 3-5 minutes, pressing lightly on the belly to ensure the skin crisps evenly.

Flip the salmon and cook for an additional 2-4 minutes until it reaches your desired doneness.

Grilling (for smoky flavor):

Preheat your grill to medium-high heat, ensuring the grates are well-oiled to prevent sticking.

Place the seasoned salmon belly on the grill and cook for 4-5 minutes per side, flipping carefully with tongs to avoid tearing.

Grill until the flesh turns opaque and easily flakes apart with a fork.

Air-frying (for a healthier option):

Preheat your air fryer to 375°F (190°C).

Lightly spray or brush the salmon belly with oil, then place it in the air fryer basket.

Cook for 10-12 minutes, flipping halfway through to ensure even crisping. The salmon belly should be golden and crispy on the outside, yet juicy and tender inside.

To check if your salmon belly is done, use a meat thermometer to ensure the internal temperature has reached 145°F (63°C). Alternatively, gently flake the flesh with a fork to check for doneness—the fish should be opaque and easily pull apart.

Once cooked, remove your salmon belly from the heat and let it rest for a couple of minutes. This allows the juices to redistribute. Then, slice it up or serve it whole, depending on your presentation preference.