Place salmon heads, tails and any other part of the carcass in a slow cooker with slivered ginger. Cover with water. You don’t have to peel the ginger for this part. Cook on high for 1.5-2 hours.
Strain broth, pick apart meat and put it meat and broth into a stock pot.
Add green garlic, onions, minced ginger, wakame, mirin and tamari to the stock pot.
Gently heat the soup, but do not boil it. Cook for about 20 minutes.
While the soup is heating, spiral the zucchinis.
Add the spiraled zucchinis to the soup and cook for an additional 10-15 minutes, or until zucchinis are tender.
Ladle soup into bowls and garnish with chives and chilies!