Salmon Scraps

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.

When you get an extra one try it. Smoking fish does make poorer quality fish edible through taste enhancement and firming the meat up. But as you might suspect, the better the quality of your fish, the better the smoked product quality in my experience.

I agree the difference between a frozen fillet of pinks vs chinook cooked with light seasoning  is MUCH greater than the difference between those same fillets smoked. But the fattier chinook will still be a much better product in my opinion.




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Make some salmon sausage.

I tried some a couple weeks ago....not bad.  I need to tweek my recipe though

I always get a chuckle out of the I won't smoke a springer crew.  High quality fish produces high quality finished product regardless of the cooking technique.  Thats like saying I won't eat a Kobe beef hamburger.    I'm smoking springers right now and I think its about the highest level of craft you can apply to such a quality piece of fish.    IMO, most people do springers more of a injustice with some crap marinade followed by lemon slices and a solid overcooking on ye olde gas grill. If its not eaten fresh then most of my springers go in the smoker or the canner (or both). Quality in, Quality out.

I always get a chuckle out of the I won't smoke a springer crew.  High quality fish produces high quality finished product regardless of the cooking technique.  Thats like saying I won't eat a Kobe beef hamburger.    I'm smoking springers right now and I think its about the highest level of craft you can apply to such a quality piece of fish.    IMO, most people do springers more of a injustice with some crap marinade followed by lemon slices and a solid overcooking on ye olde gas grill. If its not eaten fresh then most of my springers go in the smoker or the canner (or both). Quality in, Quality out.

I see your point. But I don't smoke my Springers because I feel smoked fish is inferior to other types of cooked fish. Don't get me wrong, I love me some smoked salmon. I don't smoke my Springers because I personally enjoy a cedar planked fillet on the BBQ or my personal blackened salmon recipe more than I enjoy smoked salmon in general.
Of course, I've never actually smoked Springers (only fall salmon), maybe I'll smoke my next one

For dinner I used Spot's idea as my base and then added a few things.

-prepare steamed rice or a side of your choice
-Heat a wok on medium/high heat.
-sauté a few slivers of sweet onion in sesame oil along with a diced clove of garlic. (I wish I had a red pepper and maybe some jalapeño to dice and add)
-spread salmon scraps on a plate and give them a good dusting of fine course sea salt and ground black pepper
-when onion is slightly browned, add the salmon scraps.
-spread salmon evenly in the wok and flip once to sear both sides. Fish should only be in the wok for only a few minutes to avoid over cooking.
-lay rice in a bowl, place salmon and onion mixture over the rice. Dust generously with sesame seed. I added a bit of sweet chili sauce over the rice for a bit of a kick.

Simple, but oh man...

For dinner I used Spot's idea as my base and then added a few things.

-prepare steamed rice or a side of your choice
-Heat a wok on medium/high heat.
-sauté a few slivers of sweet onion in sesame oil along with a diced clove of garlic. (I wish I had a red pepper and maybe some jalapeño to dice and add)
-spread salmon scraps on a plate and give them a good dusting of fine course sea salt and ground black pepper
-when onion is slightly browned, add the salmon scraps.
-spread salmon evenly in the wok and flip once to sear both sides. Fish should only be in the wok for only a few minutes to avoid over cooking.
-lay rice in a bowl, place salmon and onion mixture over the rice. Dust generously with sesame seed. I added a bit of sweet chili sauce over the rice for a bit of a kick.

Simple, but oh man...

full marks!

For dinner I used Spot's idea as my base and then added a few things.

-prepare steamed rice or a side of your choice
-Heat a wok on medium/high heat.
-sauté a few slivers of sweet onion in sesame oil along with a diced clove of garlic. (I wish I had a red pepper and maybe some jalapeño to dice and add)
-spread salmon scraps on a plate and give them a good dusting of fine course sea salt and ground black pepper
-when onion is slightly browned, add the salmon scraps.
-spread salmon evenly in the wok and flip once to sear both sides. Fish should only be in the wok for only a few minutes to avoid over cooking.
-lay rice in a bowl, place salmon and onion mixture over the rice. Dust generously with sesame seed. I added a bit of sweet chili sauce over the rice for a bit of a kick.

Simple, but oh man...

Nice!  Looks AWESOME!  for thin piece like that I think a couple of minutes per side is a LOT.  I wonder when you were doing it, it wasn't more than a minute per side if that.  Do you recall if you timed it or guessed?  I guess I am just curious becasue I am a person who doesn't follow recipes including the timing and it always seems to me it took 10 minutes to cook something that really only took two.  I suppose with such fast cooking, it depends a bit on if the fish came right our of the frig or was closer to room temp and whether it was med or hot heat....whatever temp that may be.   

Definitely going to try a version of this!  Looks YUMMY!

For dinner I used Spot's idea as my base and then added a few things.

-prepare steamed rice or a side of your choice
-Heat a wok on medium/high heat.
-sauté a few slivers of sweet onion in sesame oil along with a diced clove of garlic. (I wish I had a red pepper and maybe some jalapeño to dice and add)
-spread salmon scraps on a plate and give them a good dusting of fine course sea salt and ground black pepper
-when onion is slightly browned, add the salmon scraps.
-spread salmon evenly in the wok and flip once to sear both sides. Fish should only be in the wok for only a few minutes to avoid over cooking.
-lay rice in a bowl, place salmon and onion mixture over the rice. Dust generously with sesame seed. I added a bit of sweet chili sauce over the rice for a bit of a kick.

Simple, but oh man...

Nice!  Looks AWESOME!  for thin piece like that I think a couple of minutes per side is a LOT.  I wonder when you were doing it, it wasn't more than a minute per side if that.  Do you recall if you timed it or guessed?  I guess I am just curious becasue I am a person who doesn't follow recipes including the timing and it always seems to me it took 10 minutes to cook something that really only took two.  I suppose with such fast cooking, it depends a bit on if the fish came right our of the frig or was closer to room temp and whether it was med or hot heat....whatever temp that may be.   

Definitely going to try a version of this!  Looks YUMMY!

Sorry I probably wasn't very clear in the directions. By "a few minutes" I meant a total of a few minutes (3 max) in the wok. On medium/high heat in a decent wok, you really don't need more than a minute or a minute and a half per side. You still want the fish juicy not dry.

Daaaaymn that looks good!  I'll have to try that.
Nice twist!

-Spot-

I usually make a quick bowl of Poke' for the wife, but sometimes give it a light chop and season it up to make a salmon patty burger

Dino Abulencia
HOW-NWest

I always get a chuckle out of the I won't smoke a springer crew.  High quality fish produces high quality finished product regardless of the cooking technique.  Thats like saying I won't eat a Kobe beef hamburger.    I'm smoking springers right now and I think its about the highest level of craft you can apply to such a quality piece of fish.    IMO, most people do springers more of a injustice with some crap marinade followed by lemon slices and a solid overcooking on ye olde gas grill. If its not eaten fresh then most of my springers go in the smoker or the canner (or both). Quality in, Quality out.

I see your point. But I don't smoke my Springers because I feel smoked fish is inferior to other types of cooked fish. Don't get me wrong, I love me some smoked salmon. I don't smoke my Springers because I personally enjoy a cedar planked fillet on the BBQ or my personal blackened salmon recipe more than I enjoy smoked salmon in general.
Of course, I've never actually smoked Springers (only fall salmon), maybe I'll smoke my next one

Both points are correct for me..We love grilling salmon so much that cost effectiveness says vacuum pak 1 lb packages for our once a week fish nite. Make it last!
That being said ,I know someone who always smokes their springers,and it is the best thing EVER! It disappears like magic.

On the superstition side...this is the second year I said I would smoke the NEXT ONE. ...haven't got to smoke one yet 

I like to simmer the carcass in a cork bullion and then the meat is easy to remove for "salmon cakes" later on.

The last of the scraps

Japanese somen stir fry with sweet and sour salmon

LOOKS! Delicious!

We make salmon cakes, a' la crab cakes with the scrapings.  My wife will take those 10 to 1 over crab cakes.