Seafood Recipes

Salt-Grilled Salmon Head with Lemon &Daikon

Salt-grilled salmon head with crisp, charred skin, served with daikon, lemon and soy sauce.

Salt-Grilled Salmon Head with Lemon & Daikon
2–3 People
Serves
10 Mins
Prep Time
20 Mins
Cook Time
Easy
Difficulty
Japanese
Cuisine
The Recipe

About This SeafoodDish

Enjoy Salt-Grilled Salmon Head with Lemon & Daikon, prepared with fresh salmon from Pearl Seafoods and delivered across Sydney. Simple sea salt and high-heat grilling create beautifully crisp skin while keeping the rich cheek and collar meat tender and succulent. Fresh lemon and grated daikon bring brightness and balance to this classic Japanese-inspired dish. Easy to prepare and packed with flavour, it’s a delicious way to enjoy one of the most prized parts of the salmon. Order fresh salmon heads online from Pearl Seafoods and enjoy premium seafood delivered straight to your door.

Ingredients

  1. 1 fresh salmon head, cleaned and halved
  2. 1–1½ teaspoons sea salt
  3. 1 tablespoon neutral cooking oil
  4. ½ cup finely grated daikon
  5. 1 lemon, cut into wedges
  6. Soy sauce, to serve
  7. 1 spring onion, finely sliced

Method

  1. Pat the salmon head thoroughly dry with paper towel. Rub the sea salt evenly over the skin and flesh, paying particular attention to the cheeks and collar. Leave to rest for 10 minutes before cooking.
  2. Preheat a barbecue grill or grill pan over medium-high heat. Lightly brush the cooking surface with neutral oil to help prevent sticking.
  3. Place the salmon head skin-side down and grill for approximately 7–8 minutes. Carefully turn and cook for another 7–8 minutes, or until the skin is crisp and lightly charred and the flesh is cooked through. Larger salmon heads may require additional cooking time.
  4. While the salmon cooks, finely grate the daikon and gently squeeze out any excess liquid. Place in a small serving bowl or alongside the cooked salmon.
  5. Transfer the grilled salmon head to a serving plate and serve immediately with grated daikon, fresh lemon wedges and soy sauce. Garnish with finely sliced spring onion if desired. Serve with steamed rice for a more substantial meal.
From Our Kitchen

Chef's Tip

Salt-grilled salmon head is all about crisp skin, succulent meat, and simple seasoning. Salting the salmon before cooking helps draw moisture from the surface, allowing the skin to colour and crisp beautifully under high heat. Pay special attention to the cheeks and collar, where some of the richest, most tender meat is found. Fresh lemon and grated daikon add brightness and balance to the natural richness of the salmon.*

FEATURED

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Two whole salmon fish heads on crushed ice with lemon slices, parsley, and coarse salt, photographed from above on a dark stone surface. A circular 'Harvest Fresh Premium Quality' logo appears in the top right.

Fresh Atlantic Salmon Heads

1 kg

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

$4.00
$4.00
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NUTRITION

NutritionPerServing

  • Calories 255 kcal
  • Total Fat 18.0 g
  • Total Carbohydrate 2.0 g
  • Protein 20.0 g
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