Salmon Scraps

What do you guys do with your salmon scraps?
I was able to scrape off a few decent scraps off my springer carcass and am looking for a few ideas.
I normally toss them in a pan with some butter for a couple minutes and put them in a salad.
Any recipe ideas out there?

I call that salmon bacon and use it accordingly. That thin layer that is left on the carcass after you fillet comes off really nicely in bacon-like strips. I think that is my favorite cut of fish.

A couple summers ago I went on a private boat out of Westport and we caught several salmon.  I shaved all the meat I could from the carcass after (very inexpertly) filleting them.  Got enough that I stir-fried it with some veggies and served it over rice.  Had plenty for dinner and lunch the next day.

after removing the fillets, we have prepared what is left on the bone plus the little trim pieces like you have) using a quick brine/smoker/bbq process, here is a post I made with more details:

http://www.oregonfishingforum.com/showthread.php/25463-smoked-King-salmon-ribs?highlight=

the rib bones from our fall king (shiny 25# buck) were like tiny smokey ribs that you could pick up and eat with your fingers...

I have used the same sort of process and our pressure cooker to but up smoked/canned salmon but that requires collecting up a bigger batch of scraps/bones/bits...the result is absolutely fantastic.  here is a link to a process for that in case anyone is interested:

http://www.oregonfishingforum.com/showthread.php/20922-How-I-smoke-and-can-salmon

I usually throw them into the smoker, and when I say usually I mean on the one chinook I caught last year Don't marinade them for too long though. The thinner pieces turn into a yummy salmon jerky. Are you going to smoke an of your fish?

Lightly season with sea salt and coarse ground pepper then sear them quickly in a hot pan with sesame oil. 
My kids fight over these as they come off the stove.

-Spot-

I usually bust the spine up into chunks and save for crab bait. Nice recipes though!

I prefer to leave the meat on the fillet and not on the frame

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I prefer to leave the meat on the fillet and not on the frame

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Not all of us are as good at filleting as you are.

Even commercial plants scrape frames. A wide spoon works best. Like a small gravy ladle. Whole muscle scape meat is worth about half of what fillets are on the wholesale market and it is an easy sell.
Most of it goes to burger manufacturers. It is preferred over mince meat since the muscle tissue is in tack.
Plus it gives you a pretty good idea of where you can improve your filleting.   

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I made Gravlox, with some last year.  I think pelagic posted a recipe at some point. 

A lot has already been covered. When we dipnet 100 sockeyes, we don't spend a lot of time filleting them perfectly.

We scrape the backbones  for burgers as suggested, we also season and throw in oven to get salmon flakes. Meat just falls off after cooked.

Canned salmon backbone is a huge seller in Japan as beer snacks. It's hard because if you do it yourself, gasses from the bones can bulge the can out so it looks "bad".

My grandmother would make an awesome dish which was chunks of the backbone with some meat attached. Wrapped it in konbu (kelp) and pressure cooked it in a light soy, dashi & kelp based broth.  Delicious and a good source of calcium.


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How about making some furikake (Japanese dried salmon flakes)?  There are plenty of recipes for it on the internet and the stuff is great on rice. 

Thanks for the ideas. I'll probably try two of these ideas tonight.
I'm starving at work right now and all of these ideas are making me even hungrier.

I usually throw them into the smoker, and when I say usually I mean on the one chinook I caught last year Don't marinade them for too long though. The thinner pieces turn into a yummy salmon jerky. Are you going to smoke an of your fish?

Noah I just saw your question. I love smoking salmon, but I can't bring myself to smoke a springer. The fillet quality is more grill or oven worthy IMO. I smoke pinks, sockeye, and mid/late fall kings.