Grilled Salmon Heads
Heads Up..! Fish Heads -an often overlooked recipe for grilled Salmon, the BBQ Pit Boys show you how quick and easy it is to cook up this grilled fish classic.
More information about our new Santa Maria grill: https://bbqpitboys.com/santamariagrill
For this Grilled Salmon Head Recipe you’ll need the following ingredients:
Salmon Head ( cut from behind the gills and gill removed )
Lemons or Oranges
SPG Seasoning (Salt Pepper Garlic, or your favorite seasoning)
First up salt the skin so it gets nice and crispy, use plenty of salt.
Place the Salmon heads skin side down over direct heat, then add some simple seasoning, we used our SPG.
Cover them and leave for few minutes, if you need to turn them as the fat renders of, just flip them over.
This is only gonna take only about for 5 minutes per side.
When you turn them over the fat is going to start rendering off, so don’t go away, you’re gonna need to keep an eye on them and move them around a bit if needed to stop and flare ups
Once both sides have been seared, move them to indirect heat and add some fresh squeezed orange or lemon juice.
Squeeze the juice all over them and let them sit for another few minutes on indirect heat.
After a few more minutes you can mop on the Teriyaki Sauce and give them a couple more minutes on the grill and serve.
This is basically a Teriyaki style Japanese mopping sauce, it’s sweet and salty and real easy to make, it’s just equal parts, Soy sauce and Saki with two tablespoons of sugar, just heat it up a bit to dissolve the sugar and baste it on.
Teriyaki Sauce typically has Mirin ( sweetened cooking Rice wine ) included in the recipe, but it may not be available in your location. If you can get Mirin, use the same recipe above but add equal parts Mirin, increase the sugar to 5 Tablespoons, chop in some scallion, maybe two stalks, into about an inch long pieces and place it all into a small pan and reduce it down until it thickens, remember it will get thicker as it cools down, so aim for a consistency of thickened cream when hot.