Seafood Recipes

Roasted Salmon Heads & Frames with Garlic, Lemon &Herbs

Salmon heads and frames roasted with garlic, thyme, lemon and olive oil until the meat around the cheeks, collar and bones is tender.

Roasted Salmon Heads & Frames with Garlic, Lemon & Herbs
4 People
Serves
15 Mins
Prep Time
35 Mins
Cook Time
Easy
Difficulty
Australian
Cuisine
The Recipe

About This SeafoodDish

Create a flavour-packed Roasted Salmon Heads & Frames with Garlic, Lemon & Herbs using fresh salmon heads and frames from Pearl Seafoods, delivered across Sydney. Roasted until golden and caramelised, the salmon develops crisp edges while the meat around the cheeks, collar and bones stays tender and succulent. Garlic, lemon, thyme and parsley complement the rich salmon flavour, while a drizzle of olive oil brings everything together. Simple, rustic and satisfying, this recipe is a delicious way to make the most of the whole salmon. Order fresh salmon heads and frames online from Pearl Seafoods and enjoy premium seafood delivered straight to your door.

Ingredients

  1. 1 fresh Atlantic salmon head, split lengthways
  2. 1kg fresh salmon frames
  3. 6 garlic cloves, lightly crushed
  4. 2 lemons, halved or cut into wedges
  5. 3 tablespoons extra virgin olive oil
  6. 6 sprigs fresh thyme
  7. ¼ cup flat-leaf parsley, roughly chopped
  8. 1 teaspoon sea salt
  9. ½ teaspoon cracked black pepper

Method

  1. Preheat the oven to 220°C (200°C fan-forced) and line a large roasting tray with baking paper.
  2. Pat the salmon head and frames dry with paper towel, then arrange them in a single layer on the prepared tray.
  3. Drizzle the salmon with olive oil and season evenly with sea salt and cracked black pepper.
  4. Scatter the crushed garlic and thyme around the salmon, then add the lemon halves or wedges to the tray.
  5. Roast for 30-35 minutes, turning the frames once during cooking, until the salmon is cooked through and the skin and exposed edges are golden and caramelised.
  6. Remove from the oven and allow to rest for 5 minutes. Squeeze the roasted lemon over the salmon and scatter with fresh parsley.
  7. Serve immediately, picking the tender salmon meat from around the cheeks, collar, backbone and ribs.
From Our Kitchen

Chef's Tip

For the best roasted salmon heads and frames, pat the salmon thoroughly dry before seasoning to help the skin and exposed edges caramelise in the oven. Roast at high heat and avoid overcrowding the tray so the salmon roasts rather than steams. After cooking, take your time picking the tender meat from around the cheeks, collar, backbone and ribs, as these areas contain some of the most flavourful pieces of salmon.

FEATURED

FeaturedProduct

Sale
A whole fresh salmon fish with its orange-pink flesh exposed, displayed on crushed ice with parsley, lemon wedges, and a dark cloth on a black surface. An Ocean Fresh logo appears in the top right corner.

Fresh Atlantic Salmon Heads & Frames

1 kg

Fresh Atlantic salmon heads and frames, packed with rich flavour...

$4.00
$4.00
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NUTRITION

NutritionPerServing

  • Calories 470 kcal
  • Total Fat 30.0 g
  • Total Carbohydrate 7.0 g
  • Protein 43.0 g
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