This is a dead simple and delicious recipe for salmon head soup that is to-die-for tasty and very inexpensive.
Prep Time: 10 minutes
Cooking Time: 25 minutes
Salmon Head Soup Recipe
Ingredients
For the broth
- 1 large salmon head, wash and remove gills
- 1 tsp Aji-no-moto
- 2-inch piece of dried kombu seaweed (optional)
- salt, to taste
- pepper, to taste
For the soup
- 1 tsp soy sauce
- 1 yellow onion, coarsely chopped
- a few slivers of ginger
- ⅛ cup mirin (sweet wine)
- chives as a garnish
Directions
Wash the salmon head and be sure to remove the gills. Usually the gills have already been removed from the salmon heads I buy at H-Mart, except last time when I realized after it was too late (surprise!).
In a medium sized pot, put in the salmon head and fill with water until just covered. Add kombu, onion and ginger and bring the broth to a gentle simmer, making sure not to let it boil.
Let it simmer for 20 to 30 minutes. Don’t let the water make it to a boil
Strain the soup. Pick out the meat from the salmon head and set aside in a small bowl. Don’t forget the best part: the cheek meat.
Rinse the pot and add the broth back in, heating back up to a simmer.
Add the mirin, soy sauce, Aji-no-moto and salt and pepper to taste.
Heat up but without boiling, just for a few minutes.
Finally, add salmon, chives and enjoy!
Recipe Notes
Scale the recipe up with more salmon heads but don’t store leftovers in the fridge longer than 3 or 4 days. Instead, freeze the broth in a mason jar.
