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–+ servings

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.
5 from 2 votes
Print Recipe
Prep Time 2 minutes
Cook Time 15 minutes
Total Time 17 minutes
Course Appetizer, Main Course, Snack
Cuisine Japanese
Servings 1
Calories 290 kcal

Ingredients
  

  • ½ salmon head
  • ½ tsp salt
  • 1 wedge lemon

Instructions
 

  • 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.
    ½ salmon head
  • Preheat grill to maximum possible. Line grill tray with aluminium foil. Place grill rack in the tray.
  • 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.
    ½ tsp salt
  • Turn fish head over. Sprinkle skin side with remaining ¼ tsp salt. Again, grill till slightly charred, 7-8 minutes.
  • Serve immediately with wedge of lemon on the side.
    1 wedge lemon