Don't underestimate salmon head. There's a surprising amount of tender meat hiding in there. Inspired by the Japanese classic shioyaki, this recipe lets the salmon speak for itself with little more than sea salt and fire. Once you've picked the tender cheek and collar meat straight off the bone, you'll understand why so many seafood lovers consider it the best part of the fish.
Salt-Grilled Salmon Head
Prep Time: 10 minutes (plus optional resting time)
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 2–3
Ingredients
For the Salmon
500g Pacific Bay Salmon Head, cleaned and halved
1 to 1½ tsp sea salt
1 tbsp neutral oil
For Serving
Calamansi or lemon wedges
Soy sauce (optional)
Optional Garnish
Grated daikon
Chopped spring onions
Procedure
Season the Salmon. Pat the salmon head completely dry with paper towels. Rub the sea salt evenly over both the skin and flesh, making sure to season the cheeks and collar well. Let it rest for at least 10 minutes, or refrigerate uncovered overnight for an even better result.
Preheat the Grill. Heat a grill or grill pan over medium-high heat and lightly brush the grates with oil to prevent sticking.
Grill the Salmon. Place the salmon head skin-side down and grill for 7 to 8 minutes. Carefully flip and cook for another 7 to 8 minutes, or until the skin is crisp and lightly charred while the flesh is just cooked through.
Serve Immediately. Transfer to a serving plate with calamansi or lemon wedges. Serve with steamed rice and soy sauce on the side if desired. For a traditional Japanese finish, pair it with grated daikon mixed into a little soy sauce.
Notes
Why Pacific Bay?
Pacific Bay Salmon Head is cut from premium imported salmon, then cleaned and split in half before freezing for convenience. Each piece includes the prized cheek and collar meat, known for their rich flavor, tender texture, and naturally higher fat content. It's one of the best-value cuts on the salmon, delivering some of the most rewarding bites on the fish.
Chef's Tip
Salting the salmon head ahead of time does more than season it. As it rests, the salt gently draws moisture from the surface, helping the skin brown and crisp more easily on the grill while lightly firming the flesh for a better texture. A 10-minute rest works well for weeknight cooking, but leaving it uncovered in the refrigerator overnight produces an even crispier skin and a deeper, more concentrated salmon flavor, much like traditional Japanese shioyaki.
Easy Alternatives
Use the same Japanese grilling technique with our Salmon Kirimi Cut (Bone In). You can also roast either cut in a 220°C oven for 18 to 20 minutes or air fry at 200°C for 12 to 15 minutes until the skin is crisp and the salmon flakes easily.
Serving Suggestions
Serve with hot steamed rice, miso soup, grilled vegetables, or a simple cucumber salad. For a classic Japanese-style meal, pair it with grated daikon mixed into soy sauce and finish with a squeeze of calamansi or fresh lemon to brighten the rich salmon.
One Last Bite
Some recipes remind you that the simplest cooking is often the most satisfying. A little salt, a hot grill, and good salmon are all it takes to discover why the cheeks and collar have long been treasured by seafood lovers.
FAQs
Why do people love salmon heads?
Salmon heads contain the prized cheek and collar meat, which are naturally tender, juicy, and richer than many other parts of the fish. Many seafood lovers consider them the best bites on the salmon.
Why should I salt the salmon before grilling?
Salting seasons the fish while drawing a little moisture from the surface. This helps the skin crisp more easily, lightly firms the flesh, and concentrates the salmon's natural flavor, a technique widely used in Japanese shioyaki.
Can I leave the salmon salted overnight?
Yes. Refrigerating the salmon uncovered overnight dries the surface slightly, resulting in crispier skin and a deeper, more concentrated salmon flavor after grilling.
Do I need to thaw the salmon head first?
Yes. Thaw it overnight in the refrigerator for more even cooking and better browning.
Can I cook this in an oven or air fryer?
Absolutely. Roast at 220°C for 18 to 20 minutes or air fry at 200°C for 12 to 15 minutes, depending on the size of the salmon head.
Can I use this method with another salmon cut?
Yes. This same technique works beautifully with Pacific Bay Salmon Kirimi Cut (Bone In), a Japanese-style bone-in fillet that's equally delicious when simply seasoned with salt and grilled.
What sauces go well with Salt-Grilled Salmon Head?
Grated daikon mixed with soy sauce is the classic Japanese accompaniment. Ponzu, calamansi with soy sauce, or simply fresh calamansi also pair beautifully with the rich salmon.
Can leftovers be reheated?
Yes. Reheat gently in an oven or air fryer until just warmed through to help restore the crisp skin without drying out the meat.
Ready to Make Salt-Grilled Salmon Head?
Discover why the cheeks and collar are considered some of the best parts of the fish with Pacific Bay Salmon Head, or try the same Japanese grilling technique with our Salmon Kirimi Cut (Bone In). Shop online at PacificBay.com.ph or find Pacific Bay in leading supermarkets nationwide. Real seafood made easy.