How to Grill Salmon Carcasses
Prep Time: varies
Cook Time: 10-15 minutes
6-8 salmon carcasses
Salt & pepper to taste
Alfter you’ve filleted your fish, cut off the head and rinse carcasses thoroughly with cold water. Set aside.
Oil the grates of your grill, then get it up to temperature – very, very hot! An outdoor grill is recommended. I used an outdoor fire pit, which was perfect. Lay salmon carcasses on grill, directly over the flame. Sprinkle with salt and pepper.
Using tongs or spatula, check for doneness after about 5-6 minutes. You want a nice char and color, but no need to cook them to death – a little moistness is nice. Flip and grill about 5 more minutes.
When done, set on a baking sheet to cool.
Once the carcass is cool enough to handle, simply pull off all the meat. It doesn’t take long before you have piles of gorgeous salmon, flaked perfectly for use in chowders, dips, salmon cakes…or just nibbling.
Freeze if not using right away…and feel good about yourself for using up every little bit of this amazing fish.