Lemony Salmon Belly with a Saffron Kicker

I feel like the salmon belly is the best part of the fillet, and the skin is underrated when you fry it hard and get a chip-like consistency. This is hard to do with the loin as you might overcook the flesh, but because the belly is thicker, you can sear the skin side hot and fast and not overcook the meat. Also, you’ll find it has a thin layer of fat between the skin and flesh so the fat-to-meat ratio on a belly reminds me of a top-quality steak, like an A5. The acidity from the lemon help