Thursday, May 28, 2009

Baked Salmon Head

This dish is simple to make and is perfect paired with a bowl of rice, or as an appetizer with some beer. The same technique can be used for almost any other fish.
  • 1 salmon head, halved
  • olive oil/any cooking oil
  • salt
  • pepper
  • garlic powder
  • chicken bouillon powder
  • margarine/butter (optional)
  • lemon

Head to your local grocer and pick up a fresh salmon head. Notice the nice colors, the eyes are not foggy and make sure it does not stink! Give it a nice rinse.
Set your oven to 350 degrees (we actually use a toaster oven, a little more energy efficient and perfectly sized for 1 pc of salmon head)


Pat it dry with paper towels


Line baking tray with foil and brush a light layer of oil so the fish doesn't stick.


Place the fish skin side down


Rub on the spices. The order shouldn't matter, but we first sprinkled on a layer of pepper. Then we rubbed in the chicken bouillon powder followed by salt. Finally, a generous sprinkle of garlic powder. Usually, at this point, my mom would drizzle some oil on top, but my dad wondered how it would taste baked with butter, so we decided to give it a try.


Pop it in the oven, 350 degrees for 35-40 mins


and voila! I suggest you serve with with some lemon wedges on the side. yummy!

p.s. We didn't really notice a change in taste/texture using butter instead of oil.
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2 comments:

  1. GiGiSeptember 4, 2011 at 7:38 PM

    I MUCH rather prefer olive oil. But this looks so delicious, oh my oh my! This is by far my favorite part of the fish... other than their BELLY too! :)

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  2. paizleyJune 23, 2019 at 3:18 AM

    I love fish heads! I get super fresh salmon 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! :) I only buy fish intact (except for the salmon heads) since I spent over 25 years in Florida and definitely know how to clean and catch a fish. Thanks so much!
    ~Chieko

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