1 wild salmon head and skeleton 

1 handful asparagus ends (the woody discard parts)

1 bay leaf

2 star anise

1 tsp peppercorns

1 yellow onion, cut into quarters

2 tsp kosher salt

      

Place all into a large saucepan and cover with water. Bring to a boil, then lower heat to simmer. Cook on a low simmer for 40 minutes. 

   

Remove from heat and transfer solids to a colander or sieve placed over a bowl to catch dripping broth.  Once solids are cool enough to handle comfortably, squeeze juices from veg then discard, and pick out meat from the carcass, including cheeks and collar meat. Strain broth through a sieve as you pour it into jars or transfer to ice cube trays to freeze for later. Allow all to cool fully, then refrigerate or freeze.