5.0 from 18 votes
Salmon Stock
This is a quick stock that I mostly use in soups, rice and chowders. You can of course sip it clear, too.
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 12 servings
Calories: 71 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 4 to 6 pounds salmon heads and bones
- 1 fennel bulb, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 1 large white or yellow onion, chopped
- 2 bay leaves
- 2 to 4 ounces dried kelp
Instructions
- Cut the bones up to fit into a large pot. Add the heads, the bay leaves and all the chopped vegetables. Cover with water by one inch. Set over medium-high heat and bring just barely to a simmer. This should take a solid 15 minutes or so. Let the stock steep at the steaming point, not even simmering, for another 15 to 30 minutes, no more.
- Turn off the heat. Set a fine-mesh strainer over a large bowl. Ladle the stock through this to strain out debris, but keeping the fat. You can line the strainer with a paper towel to remove most of the fat, but it will clog repeatedly and you will need to replace the paper towel.
- Clean out the stockpot and discard the solids. Pour the broth back into the pot and set the heat to medium. Add all the dried kelp. Bring this just to a simmer, taking about 30 minutes to get there. The moment it simmers, turn off the heat and remove the kelp. Add salt to taste -- it might not need any because the kelp is salty -- and serve.
Cup of Yum
Notes
- I mostly use king salmon bones and heads, but any salmon or trout will work, as will char.
- When you add heads and bones, make sure there are no gills. Gills will make a stock bitter and cloudy.
- Don't boil the stock. It will be fishy if you do. Just a bare simmer or even just steaming is what you want.
- Don't cook the stock too long, or it will be fishy. This is why you pack the pot with ingredients and just barely cover, so you get a lot of flavor in a short time.
- You can skip the whole kombu step, and you can also do it the following day. It really makes the stock better though.
- Try to use your stock within a few days. It's much nicer then. It will get fishy as it ages.
Nutrition Information
Calories
71kcal
(4%)
Carbohydrates
4g
(1%)
Protein
8g
(16%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
21mg
(7%)
Sodium
51mg
(2%)
Potassium
333mg
(10%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1776IU
(36%)
Vitamin C
4mg
(4%)
Calcium
30mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 71
% Daily Value*
| Calories | 71kcal | 4% |
| Carbohydrates | 4g | 1% |
| Protein | 8g | 16% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 21mg | 7% |
| Sodium | 51mg | 2% |
| Potassium | 333mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1776IU | 36% |
| Vitamin C | 4mg | 4% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.