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    Where Is My Spoon > Recipes > Seafood

    Salmon Stock

    Last modified: Oct 30, 2024 ยท Published by Adina, Jul 9, 2020 ยท 20 Comments

    Jump to Recipe
    salmon dumplings soup in a white bowl.

    This easy salmon stock is made with the head, bones, and other leftover fish parts. It tastes better and is cheaper to make than any fish stock you buy!

    salmon dumplings soup in a white bowl

    Salmon stock is the best thing you could make with leftover salmon heads and bones! Really! This salmon bone stock is just amazing!

    I have been cooking the fish stock for years now, using every salmon head I've ever had. I even buy frozen packages full of salmon heads and bones just to make this fish stock. They are super cheap, and the resulting broth is better than any ready-made stock I could possibly buy.

    Not to mention that buying one packet of frozen heads, bones, and some veggies costs less than buying one single jar of fish broth. And it definitely makes more than two cups of stock!

    Try more easy and delicious homemade stocks and broths: Lamb Stock, Venison Broth, or Turkey Bone Broth.

    Recipe ingredients

    Fish parts: Use about 3.5 lbs (1.5 kg) of salmon heads, bones, and any leftover pieces like tails or skin scraps. A little more or less is fine. Leftovers from other fish can be added, too. I freeze heads, tails, or bones until I have enough for stock, as one fishโ€™s leftovers wonโ€™t be sufficient.

    Vegetables: Celery stalks, small fennel bulbs, leek, onion.

    Spices: Garlic, black peppercorns, thyme, bay leaves, salt.

    Other ingredients: Lemon, white wine, olive oil.

    See the recipe card for full information on ingredients and quantities.

    Homemade Fish Stock with Salmon Balls

    How to make salmon stock?

    One of the great things about this salmon fish stock recipe is that it is so much quicker to make than any other stock or broth. Chicken and Beef Bone Broth have to be cooked for hours.

    But that is not the case with salmon stock or any other fish broth. If you cook fish stock for more than 30 minutes, it will no longer taste good. This Dashi Broth is also quite quick to make.

    • Step #1: Wash the fish parts very well under cold running water. Massage it lightly with your hands, and rinse again.
    • Step #2: Cook the roughly chopped vegetables in the oil for about 5 minutes or until the onions become translucent.
    • Step #3: Add the fish parts and stir gently for about 2 minutes.
    • Step #4: Add the white wine, water, salt, lemon peel, and all the spices.
    • Step #5: Bring to a boil, then lower the heat. Skim it and simmer it for 30 minutes.
    • Step #6: Strain the salmon stock into another pot through a fine-meshed sieve lined with a clean muslin cloth. Add a little lemon juice to taste.
    • Step #7: Transfer to jars and let cool completely before refrigerating it.

    How to store?

    Refrigerate it for 4-5 days.

    For longer storage, freeze the salmon stock with about 1 inch (2 cm) headspace in the jars. Place the lid on top without sealing. Freeze for 4 to 6 months.

    homemade salmon fish stock in bottle and jar

    Bonus recipe for salmon balls

    Cube 7 oz/ 200 g of salmon fillet and blend with 2 teaspoons of lemon juice in a food processor until finely chopped. Add 1 egg white, blend briefly, then add โ…“ cup/ 80 ml of heavy cream, ยฝ teaspoon fine sea salt, and a dash of white pepper, and process into a rough paste. Transfer to a bowl, cover, and refrigerate to firm up.

    For the soup, bring 4 cups/ 1 liter of salmon stock to a simmer. Form the salmon paste into small balls (about 30) using two teaspoons, then simmer them in the stock for 5 minutes. Remove them with a slotted spoon and strain the stock into a clean pot.

    Julienne 1 larger carrot and the white part of ยฝ a leek. Finely slice 1 larger celery stalk. Bring the strained stock to a boil, and cook the vegetables for 5 minutes. Return the salmon balls to the soup, reheat gently, and serve with lemon wedges and white bread.

    What to do with fish stock?

    • full bowl of moqueca de peixe with brazilian rice.
      Moqueca de Peixe Recipe
    • a bowl of fish soup with vegetables and pollock fillets with 2 lemon slices inside it.
      Fish Soup with Vegetables
    • stewed fish with tomatoes served over rice.
      Stewed Fish
    • salmon risotto with dill and parmesan on a white plate
      Salmon Risotto

    Do you like this recipe?

    Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Donโ€™t forget to tag #whereismyspoon when you try a recipe!

    Recipe

    salmon stock served with fish dumplings in a bowl.

    Salmon Stock

    This easy salmon stock is made with the head, bones, and other leftover fish parts. It tastes better and is cheaper to make than any fish stock you buy!
    4.70 from 20 votes
    Print Pin Share GrowSaved! Rate
    Course: Soup
    Cuisine: American
    Prep Time: 30 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 1 hour hour 10 minutes minutes
    Servings: 3 liter/ 12 cups
    Calories: 304kcal
    Author: Adina
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    Ingredients 

    • 3.5 lbs salmon heads and bones Note 1
    • 3 celery stalks
    • 2 small fennel bulbs
    • 1 medium leek
    • 1 medium onion
    • 1 tablespoon olive oil
    • 1 cup dry white wine
    • 12 ยฝ cups water
    • 1 garlic clove
    • 1 tablespoon black peppercorns
    • 1 small lemon preferably organic and unwaxed
    • 4 sprigs thyme
    • 3 bay leaves
    • 6 cloves
    • 2 tablespoons coarse sea salt

    Instructions

    • Wash the fish parts very well under cold running water. Drain well.
      3.5 lbs salmon heads and bones/ 1ยฝ kg
    • Saute vegetables: Clean and roughly chop the vegetables. Heat the oil in a large pot and cook the vegetables for about 5 minutes or until the onions are translucent.
      3 celery stalks + 2 small fennel bulbs + 1 medium leek + 1 medium onion + 1 tablespoon olive oil
    • Lemon: Use a vegetable peeler to thinly peel 2-3 pieces of lemon zest (only the yellow part). Set aside.
    • Simmer: Add the fish parts to the pot and stir briefly with the vegetables (1-2 minutes). Add the wine, water, garlic, spices, lemon peel, and salt and bring to a boil; skim the foam, then simmer gently, uncovered, for 30 minutes. Line a fine-mesh sieve with a clean muslin cloth and strain the stock into a clean pot. Discard the vegetables and the fish bones.
      fish parts + 1 cup dry white wine/ 250 ml + 12 ยฝ cups water/ 3 liter + 1 garlic clove + 1 tablespoon black peppercorns + 1 small lemon only some peel + 4 sprigs thyme + 3 bay leaves + 6 cloves + 2 tablespoons coarse sea salt
    • Adjust the taste with a little of the lemon juice and a bit more salt if necessary.
    • Store: Pour the salmon stock into clean jars, let cool completely and refrigerate or freeze.

    Notes

    1. Fish parts: Use around 3.5 lbs (1.5 kg) of salmon heads, bones, and any extra pieces like tails or skin scraps. A bit more or less is fine. You can also add leftovers from other fish. I freeze heads, tails, and bones until I have enough for stock, as one fishโ€™s leftovers usually arenโ€™t enough.
    2. Storage: Refrigerate it for 4-5 days. For longer storage, freeze it with about 1 inch (2 cm) headspace in the jars. Place the lid on top without sealing. Freeze for 4 to 6 months.
    ย 
    ย 

    Nutrition

    Serving: 1g | Calories: 304kcal | Carbohydrates: 5g | Protein: 28g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 12g | Cholesterol: 79mg | Sodium: 1165mg | Fiber: 2g | Sugar: 2g
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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    Reader Interactions

    Comments

    1. Fran says

      December 30, 2022 at 9:22 pm

      Can we eat the head and some of the meat from the fish? There is a lot of it. After we make the stock??

      Reply
      • Adina says

        December 30, 2022 at 10:13 pm

        Sure, why not?

        Reply
    2. Robbin Simon says

      August 12, 2021 at 8:05 pm

      That was auto correct, Iโ€™m actually looking for the recipe for salmon balls.

      Reply
    3. Robbin Simon says

      August 12, 2021 at 8:04 pm

      Iโ€™m getting ready to make the salmon stock, but the reviews are talking about salmon balls. The salmon balls are also pictured. I read the whole recipes and it doesnโ€™t mention the salmon balls, but they look good. Can you direct me to the reviewer? Thank you, Robbin

      Reply
      • Adina says

        August 13, 2021 at 7:51 am

        Hi Robbin. To make the salmon balls wash and dry the salmon filet. Cut it into small cubes and place them in the food processor together with the lemon juice. Process shortly to finely chop the fish. Add the egg white, process shortly to mix, then add the heavy cream, salt, and pepper. Process again to obtain a rough paste. Transfer the paste to a bowl, cover with plastic foil and refrigerate while you prepare the rest. The paste will be quite runny, don't worry about it, it will be firmer after spending some time in the fridge. To make the soup pour 1 liter/ 4 cups fish stock in a pot. Bring to a simmer and adjust the taste, if necessary. Turn the heat to low. Use two teaspoons to take some fish paste from the bowl and form it into little elongated balls. I had 30 of them. Gently place them in the soup and let them simmer for 5 minutes. Take them out with a slotted spoon and place them in a clean bowl. In the meantime julienne the carrots and the leek and cut the celery stalk into fine slices. Pour the stock through a fine-mesh sieve into a clean pot. Bring to a boil again and cook the vegetables in the stock for about 5 minutes. Place the salmon balls back in the soup and reheat gently. Serve immediately with lemon wedges and some white bread.

        Reply
    4. Lex says

      December 15, 2020 at 8:56 am

      My kind of cooking

      Reply
    5. Anu - My Ginger Garlic Kitchen says

      February 13, 2016 at 10:49 am

      This looks so easy and yummy. Loving this soup theme! No wonder it was so good! Absoluety amazing!

      Reply
    6. Jess @ Sweetest Menu says

      February 13, 2016 at 6:34 am

      I have never even made a stock at home before! This looks amazing!

      Reply
    7. Monica says

      February 13, 2016 at 4:11 am

      I love fish stock and fish soups but never thought to make it myself. This looks sensational!

      Reply
    8. Kathryn @ Family Food on the Table says

      February 12, 2016 at 3:52 pm

      I have definitely never made fish stock before but I would like to... and I love the combination of salmon, lemon and white wine - that's gotta taste so good!

      Reply
    9. Thao @ In Good Flavor says

      February 12, 2016 at 4:06 am

      I have never made my own fish stock but I need to try it because this sounds delicious (and so do those salmon balls)!

      Reply
    10. Cheyanne @ No Spoon Necessary says

      February 11, 2016 at 7:37 pm

      I was shocked how much I liked fish stock when I made it in culinary school.. so it doesn't surprise me that it blew you away! I would have never thought to put salmon balls in it! I bet this tastes delish! Cheers, friend!

      Reply
    11. allie @ Through Her Looking Glass says

      February 11, 2016 at 4:24 pm

      No wonder it is is good Adina, salmon, white wine and lemon juice!!! Delicious and pass me a spoon.

      Reply
    12. Kathy @ Beyond the Chicken Coop says

      February 11, 2016 at 1:51 pm

      First, I love this series you've done on broths and stocks! Second, I am with you on fish broth. I've never really thought it would be good. I will need to trust you and try it so I can see for myself.

      Reply
    13. Summer says

      February 11, 2016 at 11:14 am

      Love how these balls turned! Super yummy โ™ฅ

      summerdaisy.net

      Reply
    14. Angie@Angie's Recipes says

      February 11, 2016 at 7:15 am

      I LOVE fish stock! It's my favourite, Adina.

      Reply
    15. Kate @ Framed Cooks says

      February 10, 2016 at 1:30 pm

      You are on a soup extravaganza!! I know what you mean about fish soup, but once you turn the corner on it you can't get enough, and this one looks perfect.

      Reply
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    4.70 from 20 votes (19 ratings without comment)

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