 We've all seen the viral chicharones, which is pork belly. But what about crispy skin salmon belly? Let's make it. Cut it in half. Make sure you get the skin super dry. Just a touch of oil, some coarse ground sea salt, only on the skin side. And of course, the star of the show, spicy danos because there's nothing else like it. Pat that in, flip them over. On this side, all you need is the spicy danos. Now you need one big pan because bigger is always better. We're going to fire this up to a medium-high temperature and let it get preheated. A little bit of avocado oil. Meat side down first. After about one minute, flip it. A little more avocado oil to make sure it's frying. It has been about four minutes. And there's your results. Crispy salmon belly. Mmm, yum yum chicharones.