Oven Roast Salmon Head

Hi!!! School’s officially kicking into high gear, but things aren’t too crazy yet. So…. I actually had the time (and motivation) to cook!

By coincidence, we ran out of  meat so my mom spent a good morning picking up some groceries. She came back with the usual pork bones, spare ribs and beef shank, but among the goodies was this baby a nearly 2lb behemoth of a salmon head

I’ve probably mentioned this in at least 10 posts, but I’m a HUGE sucker for grilled fish. Salmon head, however, is something special. I literally cannot resist ordering it on menus even though my stomach starts a revolution 9/10 times. Well, regardless, the head was fresh and the oven is new…. Let’s make some salmon!

  1. This goes without saying, but pick the freshest salmon head possible. This can be pretty difficult, but the local Asian market should have pretty decent options. Also, NEVER freeze/ defrost. This goes for any fish or seafood.
  2. Dry the skin as much as possible. It’s the only way to ensure crispy skin. Pat the skin dry over and over; pre-salt to draw out moisture. Honestly, I’d recommend using a blowdryer on low power. Caveat: be sure to keep the meat moist. While cooking, turn the convection fan on in the oven. Even better, use the grill setting if your oven has one. If your oven doesn’t have one, just broil for 1-2 more minutes
  3. Take advantage of the fat!!!! Put the fish on a bed of chopped aromatic veggies such as garlic sprouts or leeks. The fat cooks the veggies and the veggies add flavor while keeping the meat moist.

Without further ado… the recipe…

Oven Roasted Salmon Head

Ingredients

  • Salmon head, halved
  • Salt, to taste
  • Optional: garlic sprouts, leeks, extra seasoning

Directions

  1. Preheat the oven to 180C (350-375F)
  2. Season the salmon head and DRY the skin as much as possible (refer to tip 2). If using, chop and lightly season veggies and place flat on aluminum foil, preferably on a wire rack.
  3. Roast (bake) for 15-25min, depending on size, the remove from oven.
  4. Turn heat up to broil and broil for an additional 6-10 min or until skin is bubbling and slightly charred
  5. Serve and Enjoy!

[\recipe]

Well that’s it for this week! I hope to see everyone in the kitchen! Bye!

2 thoughts on “Oven Roast Salmon Head

  1. I love salmon heads! I get super fresh ones at my local Asian market (.99/lb) so I always trim off some meat from the head and collar to make poke as an extra treat. I then marinate the head for about 20 minutes in “whatever” I’m in the mood for that day. Roast the head, eat the delicious skin and flesh and save the bones and drippings to make a collagen-rich soup. I’m half-Japanese, born in Japan, and no fish head ever went to waste in our household growing up. I prefer salmon raw as in sashimi but the heads have so much flavor that they cook up nicely and I really enjoy picking out the edible parts of the head and grossing people out with the eyes! Lol! 🙂 Thanks so much!
    ~Chieko

    Liked by 1 person

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