Deep fried salmon skin is a delicacy and is often used in maki sushi rolls. These can also be served as snacks, as here. In order to make the salmon skin extra crispy when you deep-fry it, you can sprinkle it with a thin layer of rice or potato flour first.
Cut off the salmon skin, leaving a small amount the meat attached to it. You can also ask for ready-cut salmon skin from the fish counter.
Sprinkle a thin layer of starch (rice or potato flour) onto both sides of the salmon skin.
Fry for 20-40 seconds in oil at a temperature of 320oF.
Paint with the teriyaki sauce. Brush with the honey. The easiest way of doing this is to warm a teaspoon under the hot water tap first. Sprinkle with the spring onions and serve.