1 ea. Salmon head (approximately 1lb), gills removed, split in half nose to neck, rinsed*
2 oz. Green onions, cut into 3-inch lengths (green tops shaved for garnish)
2 oz. Ginger root, slice in half,
6 oz. Sake
6 oz. Mirin
3 oz. Brown sugar
6 oz. Soy Sauce (low salt)
16 oz. Chilean Salmon Belly, portion belly into 1 inch wide by 3-inch long strips
2 ea. Limes (optional garnish)
1 oz. Togarashi for garnish (available online or at specialty stores)
Small glass bowls, spoons, knife, cutting board, fine strainer, large pot, metal or wooden skewers, hibachi grill, zipper bags
Method of Preparation
- Grill the whole scallions, ginger, and salmon head on the hibachi until lightly charred
- Place salmon head, scallion, ginger, in a large pot on a stove. Add the sake, mirin, and sugar and simmer.
- Simmer gently until reduced by 2/3rds. Once reduced, add the soy, strain, and chill over an ice bath.
- Soak wooden skewers in water or sake in prep for grill (this will prevent them from burning).
- Place salmon in vacuum or zipper bag. Cover with chilled Yakitori brine and allow to marinate for 1 hour.
- Remove salmon from brine – start skewering, you may want two skewers for each portion to avoid rolling while grilling
- Preheat grill – if possible, set one side of grill on high, the other on low.
- Start grilling salmon on high. As salmon begins to char, brush with brine and flip, continue cooking. Once second side is slightly charred brush with brine and shift to cooler side of grill. Finish grilling on cool side of grill to desired doneness (we like them medium rare).
- Garnish with fresh shaved scallion, lime wedges, and Togarashi.
Note: *Using the salmon head adds more gelatin to the glaze, making it stick to the grilled fish. You can eliminate the head if unavailable.
All our Salmon recipes utilize widely available ingredients that are often prepackaged for safety and hygiene, are easy to prepare, nutritious, and delicious. If you have questions email us at firstname.lastname@example.org