King Salmon Kama Shioyaki

King Salmon Kama ShioyakiKing Salmon Kama Shioyaki (Kama is the collar and cheek of fish, Shio is salt and Yaki means grilled).

1King Salmon Kama Shioyaki©BondingTool (2)Here’s what we did with the leftover fish heads from Test Driving Salmon Curry. Split the heads in halves.

2King Salmon Kama Shioyaki©BondingToolPat dry the fish thoroughly and grind some sea salt all over the fish on both sides.

3King Salmon Kama Shioyaki©BondingToolPut the heads onto a lined baking sheet (important not to grease the lining parchment or fish) and grill on top rack of oven at 250°C on broiler function.

4King Salmon Kama Shioyaki©BondingTool
Broil till the natural fats from the fish sizzles and slightly charred.

4King Salmon Kama Shioyaki©BondingToolTurn over and broil till the other sides are cooked. You may need to leave the oven door slightly ajar.

5King Salmon Kama Shioyaki©BondingToolThe grilled fish was so crispy I could eat the soft cartilage and bones too.

9King Salmon Kama Shioyaki©BondingTool Serve with a side of Lemon wedges, grated Daikon and Ginger and Shoyu. Enjoy!

Fish Collar/Cheeks (Kama)
Coarse Sea Salt

Japanese Radish, grated (Daikon)
Ginger, grated
Japanese Light Soy Sauce (Shoyu)

Lemon wedges

Happy cooking 🙂

2 Responses to “King Salmon Kama Shioyaki”
  1. Jake says:

    Thank you for this! Made some tonight, came out perfect.

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