What are some delicious and appetizing salmon head recipes for the whole family?

What to cook with salmon heads is a question many home cooks are interested in when wanting to change up family meals while ensuring proper nutrition. With fatty, tender, and sweet meat along with characteristic crunchy cartilage, salmon heads can be prepared into many attractive dishes such as sour soup, hotpot, grilled, or savory braised dishes. However, not everyone knows how to utilize this ingredient to create dishes that are both delicious and free of fishy odors. In the article below, let’s join Ola Squid to discover simple, easy-to-make, and incredibly appetizing salmon head dish suggestions!

1. What to cook with salmon heads?

1.1. Salmon head sour soup

Required ingredients:

• 1 salmon head (cleaned)
• 1 bowl of pickled mustard greens
• 1 tomato
• 1 tablespoon cooking oil, 1 tablespoon minced shallots and garlic
• 1 tablespoon fish sauce, 2 teaspoons seasoning powder
• 1 teaspoon sugar, 1 teaspoon MSG
• 1/2 teaspoon salt

How to cook salmon head sour soup:

• Step 1: After purchasing the salmon head, wash it thoroughly, rub it with salt to remove the fishy odor, rinse with water several times, and let it drain. Then, marinate the fish with a little fish sauce for about 15 minutes for a richer flavor.
• Step 2: Place a pot on the stove, add cooking oil, heat it up, and sauté the minced shallots and garlic until fragrant. Next, add tomatoes and sauté until soft, then add the salmon head and stir quickly over high heat to firm it up. Once the fish has absorbed the flavors, add the pickled mustard greens and stir together to enhance the richness.
• Step 3: Next, pour about 1 liter of water into the pot, bring to a boil, then adjust seasonings to taste. Reduce heat to medium and cook for another 20-30 minutes to make the broth sweet and clear and the fish tender. Finally, you can add some herbs to brighten the aroma and turn off the heat. The salmon head sour soup has an attractive color, a mildly tangy broth, combined with the fatty, tender taste of the fish and the crunchiness of the pickled greens.

1.2. Salmon head grilled with chili salt

Ingredients:

• 2kg salmon head
• 1 tablespoon chili powder
• 2 minced chilies, 4 cloves of minced garlic
• 3 tablespoons shrimp satay
• 1 tablespoon salt, 1 tablespoon chili powder
• 2 tablespoons sugar, 2 teaspoons MSG

Instructions for making grilled salmon head with chili salt:

• Step 1: First, wash the salmon head thoroughly after purchase; you can chop it in half or cut it into bite-sized pieces for easier marination and grilling.
• Step 2: Next, place the fish in a large bowl, add minced garlic and chili, chili powder, shrimp satay, and seasonings like salt, sugar, and MSG. Mix well so the spices cover each piece of fish, then marinate for about 20-30 minutes to let it absorb.
• Step 3: Then, prepare a charcoal grill, place the fish on the rack, and grill. While grilling, turn frequently so the fish is cooked evenly on both sides, with the outer layer slightly charred and releasing an enticing aroma. The dish features a beautiful golden color, a slightly crispy skin, and tender, sweet meat inside; it can be served with fresh herbs and a side of chili salt and lime for an even more attractive meal.

1.3. Salmon head fried with fish sauce

Ingredients:

• 800g salmon head
• 5 shallots, 5 chilies
• 1/2 bulb of garlic, 40g crispy frying flour
• 3 tablespoons fish sauce
• Seasonings: sugar, seasoning powder, cooking oil, ground pepper

How to make salmon head fried with fish sauce is as follows:

• Step 1: First, you need to wash the salmon head, remove the fishy odor by rubbing it with mashed ginger and a little white wine for a few minutes, then rinse with water and let it drain. Mince the shallots, garlic, and chilies and set aside.
• Step 2: Then, take a portion of the garlic and chili to marinate with the fish for 5 minutes to release the fragrance, then coat evenly with the crispy frying flour so it forms a beautiful golden crust when fried.
• Step 3: Next, place a pan of oil on the stove, wait for it to heat up, then add the fish and fry over medium heat until golden brown on all sides. Remove and drain the oil.
• Step 4: Mix fish sauce with sugar, seasoning powder, and pepper to taste. Finally, sauté the remaining garlic, shallots, and chili, pour in the fish sauce mixture and boil slightly, then add the fried fish and stir evenly so the sauce coats each piece. The finished product has a crispy outer layer, evenly soaked in a savory, sweet, and slightly spicy fish sauce.

1.4. Salmon head hotpot with sour bamboo shoots

Ingredients:

• 1 salmon head
• 300g tomatoes, 300g sour bamboo shoots
• 500g fresh rice vermicelli, 5 shallots
• A little paddy herb, saw leaf herb
• Vegetables served: shredded banana blossom, basil, peppermint,…
• 2 tablespoons cooking oil, 1 tablespoon fish sauce
• 1/3 teaspoon salt, 1/2 teaspoon MSG
• 2 teaspoons seasoning powder

How to make salmon head hotpot with sour bamboo shoots as follows:

• Step 1: Clean the salmon head, rub with salt to remove the fishy odor, rinse with water multiple times, and let it drain. For other ingredients, cut tomatoes into wedges, slice shallots, and wash the raw vegetables and shredded banana blossom, soak in diluted salt water, and drain. Wash the paddy herb and saw leaf herb, then chop them small.
• Step 2: Next, place a pot on the stove, add cooking oil and sauté the shallots, then add sour bamboo shoots and stir-fry briefly with a little seasoning. When the bamboo shoots start to absorb the flavors, add tomatoes and stir until soft and they release a beautiful color.
• Step 3: Pour about 1 liter of boiling water into the pot, bring to a boil, then add the salmon head and cook over medium heat for 20-30 minutes to make the fish tender and the broth sweet. Season with fish sauce and other spices to taste, boil again, and then turn off the heat. When eating, add paddy herb and saw leaf herb, dip the raw vegetables, and serve with fresh rice vermicelli to create a rich hotpot for the whole family to enjoy.

1.5. Salmon head grilled with satay

Ingredients:

• 2 salmon heads
• 2 tablespoons satay, 1 teaspoon salt
• 1 tablespoon cooking oil, 1/2 teaspoon MSG

Detailed instructions for grilling salmon head with satay:

• Step 1: After buying the salmon head, clean it, rub with salt to remove fishy odors and debris, then rinse multiple times with water and let it drain. It is recommended to slice the head in half to ensure it absorbs the seasoning easily and for convenience when grilling.
• Step 2: Place the fish in a bowl, add satay, salt, MSG, and cooking oil, then mix well. After that, let it marinate for about 15 minutes to let the flavors penetrate into every muscle of the fish.
• Step 3: Next, prepare a charcoal grill and place the head on the rack to grill. During the grilling process, turn it evenly on both sides to ensure the fish is cooked until golden without burning. After about 10-15 minutes, when the fish smells aromatic and the surface is slightly charred, it is ready to be served. Salmon head grilled with satay is distinguished by its spicy and attractive aroma, with tender, fatty meat harmoniously blended with the spices.

1.6. Salmon head hotpot with kimchi

Ingredients:

• 1kg salmon head
• 200g kimchi, 100g white mushroom
• 2 blocks of tofu, 100g enoki mushrooms
• 4 cloves garlic, 4 bird’s eye chilies
• 100ml vinegar, 1 tablespoon fish sauce
• A little cooking oil, 2 tablespoons salt
• 1/2 teaspoon MSG, 1 teaspoon sugar
• 1/2 teaspoon salt, cooking oil

How to cook sour and spicy salmon head kimchi hotpot:

• Step 1: Wash the salmon head with salt and vinegar to eliminate fishy odors, then rinse thoroughly with water and let it drain. Trim the roots of the mushrooms, wash, slice the chilies, and mince the garlic. Fry the tofu until golden, then cut into bite-sized pieces.
• Step 2: Place a pot on the stove, add cooking oil, and heat it up, then sauté the garlic until fragrant. Next, add the kimchi and stir-fry quickly to release the characteristic sour and spicy aroma.
• Step 3: After that, pour water into the kimchi pot, bring to a boil, and add seasoning to taste. Once the water is boiling, add the salmon head and cook for about 5-7 minutes until the fish is tender. Add fish sauce and chili to enhance the flavor. Finally, add the tofu and various mushrooms, bring to a boil again, and it is ready to enjoy.

1.7. Salmon head grilled with Teriyaki sauce

Ingredients:

• 2 salmon heads
• 5 tablespoons Teriyaki sauce
• 2 tablespoons white wine, 1 teaspoon salt

Steps to prepare salmon head grilled with Teriyaki sauce:

• Step 1: First, you need to clean the salmon head, remove the gills, and slice it in half for easier preparation. Then, soak the fish with white wine for a few minutes to remove the fishy odor, rinse with clean water, and let it drain.
• Step 2: Next, marinate the fish with a little salt and a portion of the Teriyaki sauce, rubbing evenly so the spice penetrates every meat fiber. Let it sit for about 5-10 minutes.
• Step 3: Preheat the oven, then add the fish and grill at about 170-180°C for 15 minutes until it is cooked evenly golden.
• Step 4: While the fish is grilling, prepare the sauce by boiling the remaining Teriyaki with a little water and salt over medium heat until it thickens slightly. Salmon head grilled with Teriyaki sauce features eye-catching colors, a slightly crispy skin, and soft, fatty meat inside. When drizzling the smooth, shiny sauce over it, the dish becomes even more delicious and captivating.

1.8. Salmon head braised with pepper

Ingredients:

• 200g salmon head
• 2 chilies, 3 shallots
• 1 cucumber (served as a side)
• 1 tablespoon peppercorns, 1 tablespoon fish sauce
• 1 tablespoon cooking oil
• 1 teaspoon seasoning powder, 1/2 teaspoon MSG
• 1/2 tablespoon sugar

How to make salmon head braised with pepper:

• Step 1: After purchasing the salmon head, you need to wash it with diluted salt water, then rinse again with water and let it drain. Marinate the fish with minced shallots, pepper, seasoning powder, and MSG for about 15 minutes to absorb the flavors.
• Step 2: Mix the braising sauce consisting of fish sauce, filtered water, sugar, ground pepper, and sliced chilies, stirring until incorporated.
• Step 3: Next, place a pot on the stove, add cooking oil, and heat it up, then sauté the shallots until fragrant. Pour in the braising sauce and boil, then add the marinated fish, reduce heat, and simmer gently. During the braising process, be sure to turn the fish occasionally so it absorbs the flavors and the sauce thickens.
• Step 4: When the fish is nearly finished, add the peppercorns to release the characteristic aroma, cook for a few more minutes, and turn off the heat. Salmon head braised with pepper has a strong peppery aroma, a harmonious balance of salty and sweet, and the fish meat is fatty, tender, and rich. Serving it with hot rice and cucumber helps balance the palate, making the meal even more attractive.

1.9. Salmon head cooked with “ngot” soup

Required ingredients:

• 1 salmon head
• 3 celery stalks, 2 tomatoes
• 2 chilies, 200g bean sprouts
• 1 lime
• 2 shallots, 3 cloves of garlic
• 1 tablespoon fish sauce, 3 tablespoons cooking oil
• 1 teaspoon salt, 1 teaspoon ground pepper
• 1 tablespoon seasoning powder, 1 tablespoon sugar

How to make salmon head “ngot” soup:

• Step 1: First, you need to clean the salmon head, then soak it in salt water mixed with lime juice to remove the fishy odor, rinse again, and let it drain. Marinate the fish with seasoning powder and pepper for about 30 minutes to let it absorb the flavors.
• Step 2: Wash the tomatoes and cut them into wedges. Peel the shallots and garlic and mince them. Soak the celery and bean sprouts in diluted salt water for 5 minutes, then wash them clean.
• Step 3: Next, sauté a portion of the shallots and garlic with cooking oil, add tomatoes and stir until soft, then pour in water and bring to a boil. After that, take another pan to stir-fry the salmon head with the remaining shallots and garlic to release the aroma and help the fish firm up.
• Step 4: When the soup boils, add the salmon head and cook, add sugar and fish sauce to balance the taste. Simmer for a few more minutes until the fish is tender, then add the bean sprouts and celery, adjust seasoning to taste, and turn off the heat. This soup has a mildly tangy, refreshing taste, and the broth is naturally clear and sweet.

1.10. Salmon head braised with soy bean paste

Ingredients:

• 1.2kg salmon head
• 2 tablespoons soy sauce paste
• 3 tablespoons soybean seeds (use the seeds)
• 5 cloves of minced garlic, 70g minced onion
• 2 chilies (1 minced, 1 sliced)
• 1/2 tablespoon seasoning powder, 1 tablespoon white sugar
• 1 tablespoon brown sugar, 1/4 teaspoon MSG
• 3 tablespoons cooking oil, a little pepper, 15ml water

How to make salmon head braised with soy bean paste simply:

• Step 1: Clean the salmon head by rubbing it with salt and vinegar to remove the fishy odor, then scrape it clean and cut it into bite-sized pieces, rinse with water, and let it drain.
• Step 2: Next, place the fish in a bowl, marinate with soybean seeds, soy sauce, seasoning powder, sugar, and pepper. Mix well and leave in the refrigerator for about 1 hour for the fish to absorb the flavor.
• Step 3: After that, place a pan on the stove, add brown sugar and a little water, and caramelize lightly until it turns golden brown. Add cooking oil, then sauté the garlic, onion, and chili until fragrant.
• Step 4: Arrange the fish in the pan, placing the skin side down first to remove the fishy smell, then add the marinade. Cover the lid and simmer until the fish is tender, the sauce thickens, and it is evenly coated. Finally, season with additional MSG, pepper, and sliced chilies, stir lightly, and turn off the heat. Salmon head braised with soy bean paste has a rich aroma, a harmonious salty and sweet taste from the soy bean paste combined with the fatty, nutty flavor of the fish.

Reference for delicious dishes you might be interested in:

• 3 ways to make delicious, non-fishy soy-marinated salmon
• How to cook delicious, non-fishy salmon sour soup at home
• What to cook with salmon? 15 attractive dishes you cannot miss

2. Tips for preparing salmon heads correctly without fishy odors

To keep dishes made from salmon heads at their best, the selection and preparation are crucial. When choosing a salmon head, you should prioritize one with a slightly bluish-silver skin, fresh natural pinkish-orange meat, clear and slightly protruding eyes. Avoid parts of the fish showing signs of dull color, cloudy eyes, or strange odors because this means the fish is no longer fresh.

After choosing the ingredients, you can apply some preparation methods to effectively eliminate the fishy odor:

• Salt and wine: Rub the fish with salt, then mix with white wine and smashed ginger for a few minutes before rinsing clean. This method helps remove fishy odors quickly.
• Rice washing water: Soaking the salmon head in rice washing water for about 15-20 minutes helps clean the fish better, while also making the fish meat softer and more fragrant.
• Fresh ginger: Using smashed ginger soaked in water and then using it to rinse the fish is also a simple but very effective tip.

Hopefully, with the above suggestions, you have the answer to the question “what to cook with salmon heads,” and can easily choose dishes that are both delicious and nutritious to treat your whole family. Don’t forget to save these recipes to frequently rotate your meals and make them more attractive. To discover more unique delicious dishes, useful cooking tips, or professional preparation formulas, don’t forget to visit the Culinary Corner section of the Ola Squid Blog now. If you are looking for premium dried squid products to accompany your culinary adventures, check out our store to find the best selection!