Fish protein hydrolysate was produced from Salmon (Salmo salar) skin using Alcalase® 2.4 L. Hydrolysis conditions were optimized by using a response surface methodology (RSM). The model equation was proposed with regard to the effects of enzyme to substrate level, temperature and pH on the degree of hydrolysis. An enzyme to substrate level of 2.50% (v/w), temperature of 55.30°C and pH of 8.39 and were found to be the optimum conditions to obtain the highest degree of hydrolysis (77.03%) using Alcalase. The freeze dried protein hydrolysate was characterized with respect to chemical composition and amino acid composition. The protein hydrolysate produced contained high protein (89.53%) and higher level of indispensable amino acids. Protein hydrolysate from salmon skin may potentially serve as a good source of desirable peptide and amino acids.