Use-it-all Salmon Salad

Use-it-all Salmon Salad


1 Salmon Skeleton

1 tbsp horseradish Dijon mustard

1 tbsp coarsely chopped parsley

1-2 tbsp Mayonnaise

1 generous tbsp finely chopped garlic scapes, substitute 1 ½ tsp minced garlic if scapes are out of season

3-4 cornichons, sliced into thin coins

2 tbsp chopped fresh dill

Freshly cracked pepper

Flake salt


Preheat oven to 375°. Arrange the frame and head on a sheet pan. Drizzle them with olive oil & season with kosher salt. Roast both for 12-15 minutes, or until most of the flesh is opaque, thicker areas (such as the head) still semi translucent.


Strip meat from the skeleton into a large shallow bowl. Remove meat from fins, cheek meat from the face, and any additional flesh where head meets spine. Save crispy fins & tail tips (salmon chicharrones) and season with kosher salt as a cook’s snack as you work.  Discard bones. You should end up with approximately 2 cups of meat. (Sockeye- 1 frame & head= approx. 2 cups meat)


Add all remaining ingredients and fold in to combine. Add a sprinkle of flake salt and freshly ground pepper, stir to incorporate. Taste and adjust seasoning as needed.


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