Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: allen on October 07, 2024, 04:06:18 PM
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In an earlier posting about smoked collars, we also discussed cooking up the spines. I contributed that I cook them on the bbq in foil. We eat it right off the spine or make salmon cakes. but other than different herbs or seasoning there is not much variety. I'm looking for suggestions, how do you make burgers, how about poaching?
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After I fillet my salmon and clean the guts out, I cut the spine in half seasoned it with salt, pepper and garlic powder put it on a plate and then put a plate upside down over the top of it and microwave it for three minutes. Then eat it with crackers quick easy little snack and you get quite a bit off of it.
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I save the sockeye spines and immediately brine them up for a few hours and smoke em on the traeger. Fork off the meat for dips. Crazy how much meat a dozen sockeye backs can produce.
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My go to move is scraping the remaining bits of meat off with a spoon. If you trim the belly meat off your fillets, throw that in too. Mix that with an egg and a handful of breadcrumbs and you have a tasty salmon burger waiting to happen. I typically stick with SPG, but occasionally mix in a sweet/salty/spicy BBQ rub or some cajun/blackened seasoning. Throw it on the grill or cook it in a cast iron pan. Serve on a toasty ciabatta roll with a smear of good tartar sauce, lettuce, and fresh tomato.
A little bit more effort than just seasoning and cooking up the spine, but well worth it IMO.
