There are abundant proteins that are of high value in the processing residues of Atlantic salmon (Salmo salar); to avoid waste and environmental pollution caused by throwing them away, and to improve their comprehensive utilization value, the research was conducted where the dry powder made from Atlantic salmon processing residues were hydrolyzed by Bacillus Thuringiensis to produce antioxidant hydrolysate. The reaction conditions of the enzymatic hydrolysis including material-to-solvent ratio, inoculum quantity, time, temperature, pH and cell age were investigated. Firstly the best single factor was found by comparing the total antioxidant activity and amino nitrogen concentration; then based on single factor experiment and taking the degree of hydrolysis and the total antioxidant activity as indicators, orthogonal experimental design method was used to optimize the hydrolysis conditions, and the optimal conditions were determined by as follows: material-to-solvent ratio 0.7 g/50 ml, inoculum quantity 3%, time 72 h, temperature 30℃, pH 6.6 and cell age 48 h; under such conditions the total antioxidant activity and degree of hydrolysis were 503.59 U and 17.29%, respectively. In conclusion, it is feasible and practical to prepare antioxidant hydrolysate from Atlantic salmon processing wastes using Bacillus Thuringiensis.