Salt-Grilled Salmon Head (Sake Kabuto Shioyaki)
This recipe is pretty idiot-proof because salmon heads don't overcook easily. Get your salmon head as dry as possible, and your grill as hot as possible.
- Prep time
- 2 min
- Cook time
- 15 min
- Yield
- 1 serving
- Difficulty
- EASY
Ingredients
- 1/2 salmon head
- 1/2 tsp salt
- 1 wedge lemon
Instructions
- 1
Rinse fish head thoroughly and drain. Dry with paper towels. Refrigerate for a few hours – uncovered, on a rack – to let fish head dry out. Or you could use a hair dryer.
- 2
Preheat grill to maximum possible. Line grill tray with aluminium foil. Place grill rack in the tray.
- 3
Sprinkle salt on cut side of fish head. Grill till slightly charred with oven door ajar, 7-8 minutes. Fish fat should start bubbling and spitting after 5 minutes.
- 4
Turn fish head over. Sprinkle skin side with remaining ¼ tsp salt. Again, grill till slightly charred, 7-8 minutes.
- 5
Serve immediately with wedge of lemon on the side.