Grilled salmon head with lemon


Grilled salmon head with lemon

The salmon head with attractive color is roasted until golden and crispy, with the edges slightly curled up. The high temperature forces out the fish oil, leaving attractive amber lines on the skin, which is crispy on the outside and tender and juicy on the inside. The fresh fruit acid of lemon juice instantly penetrates into the fish meat, neutralizing the greasiness while awakening the taste buds; dip a mouthful of sesame salt, and the salty and fragrant particles burst on the tip of the tongue. Paired with a little wine and a drink with teammates, it is comfortable and satisfying. Watching teammates squint their eyes and praise "drunkenness and dreamlessness", at this moment, there is no need for gorgeous words, the happiness in the fireworks is quietly overflowing, and food and company are the most healing appearance of life.

Ingredients

Steps

  1. Remove the fishy smell from the ingredients (use your hands to rub out the juice + cook and mix) Fish lovers, please take a look
  2. Boil star anise, bay leaves, green and red peppercorns, onions, ginger, salt, and celery in water to remove the fishy smell, then wash and cut them for later use.
    Boil star anise, bay leaves, green and red peppercorns, onions, ginger, salt, and celery in water to remove the fishy smell, then wash and cut them for later use.
  3. Add 300ml of water to the pot, put in step 1 (ingredients that need to be boiled in water to remove the fishy smell), bring to a boil over high heat, then simmer for 5 minutes over low heat, turn off the heat and let cool to make the deodorizing sauce.
    Add 300ml of water to the pot, put in step 1 (ingredients that need to be boiled in water to remove the fishy smell), bring to a boil over high heat, then simmer for 5 minutes over low heat, turn off the heat and let cool to make the deodorizing sauce.
  4. Cut ginger into shreds and scallions into sections and set aside.
    Cut ginger into shreds and scallions into sections and set aside.
  5. Put the shredded ginger and green onion into a bowl, add 150ml of water, rub the ginger and green onion repeatedly with your hands, and squeeze out the ginger and green onion juice.
    Put the shredded ginger and green onion into a bowl, add 150ml of water, rub the ginger and green onion repeatedly with your hands, and squeeze out the ginger and green onion juice.
  6. Mix the cooled deodorizing juice with ginger and scallion water, then pour in 50ml of strong liquor (the liquor will be integrated into the juice, and no alcohol smell will remain after deodorizing).
    Mix the cooled deodorizing juice with ginger and scallion water, then pour in 50ml of strong liquor (the liquor will be integrated into the juice, and no alcohol smell will remain after deodorizing).
  7. Clean the salmon head and put it into the mixed deodorizing water. Soak each side for 15 minutes (30 minutes in total). After soaking, remove it and drain the water.
    Clean the salmon head and put it into the mixed deodorizing water. Soak each side for 15 minutes (30 minutes in total). After soaking, remove it and drain the water.
  8. marinating and roasting
  9. After taking out the fish head, apply rosemary (rub it gently to bring out the fragrance), black pepper, lemon slices (squeeze some juice), a little salt, and onion shreds evenly on the fish body and marinate for 15 minutes.
    After taking out the fish head, apply rosemary (rub it gently to bring out the fragrance), black pepper, lemon slices (squeeze some juice), a little salt, and onion shreds evenly on the fish body and marinate for 15 minutes.
  10. After marinating, gently press the surface of the fish head with kitchen paper to absorb excess moisture to facilitate coloring when baking.
    After marinating, gently press the surface of the fish head with kitchen paper to absorb excess moisture to facilitate coloring when baking.
  11. If you don't have a non-stick baking pan, you can first brush a thin layer of oil on the tin foil to prevent sticking. In actual operation, I found that there was still a place that almost stuck when I turned it over, so I used a non-stick baking pan when baking the second side, which worked better.
    If you don't have a non-stick baking pan, you can first brush a thin layer of oil on the tin foil to prevent sticking. In actual operation, I found that there was still a place that almost stuck when I turned it over, so I used a non-stick baking pan when baking the second side, which worked better.
  12. Preheat the upper and lower fire to 200℃. Put the fish head on a baking tray and put it in the middle layer of the oven. Bake for 12 minutes first; then take it out, turn it over, and bake for another 12 minutes (you can adjust the temperature according to the oven's temper. I adjusted the upper fire to 150℃ in the last 5 minutes to prevent it from getting burnt, so that the fish head is evenly heated and the surface is golden).
    Preheat the upper and lower fire to 200℃. Put the fish head on a baking tray and put it in the middle layer of the oven. Bake for 12 minutes first; then take it out, turn it over, and bake for another 12 minutes (you can adjust the temperature according to the oven's temper. I adjusted the upper fire to 150℃ in the last 5 minutes to prevent it from getting burnt, so that the fish head is evenly heated and the surface is golden).
  13. My salmon head is too big to fit on one plate, so I serve it in separate plates. When eating, squeeze some lemon juice to enhance the flavor, or add sesame salt to enhance the flavor.
    My salmon head is too big to fit on one plate, so I serve it in separate plates. When eating, squeeze some lemon juice to enhance the flavor, or add sesame salt to enhance the flavor.
  14. The deodorizing seasoning is suitable for all kinds of fish, and then continue to grill the fish.
    The deodorizing seasoning is suitable for all kinds of fish, and then continue to grill the fish.
Languages
Gegrillter Lachskopf mit Zitrone - Deutsch (German) version
Grilled salmon head with lemon - English version
Cabeza de salmón asada con limón dorado - Española (Spanish) version
Tête de saumon grillée au citron - Français (French) version
Kepala salmon panggang dengan lemon - Bahasa Indonesia (Indonesian) version
Testa di salmone alla griglia con limone - Italiana (Italian) version
レモン風味のグリルサーモンヘッド - 日本語 (Japanese) version
골든 레몬 로스트 연어 머리 - 한국인 (Korean) version
หัวปลาแซลมอนย่างกับมะนาว - แบบไทย (Thai) version
金檸炙香三文魚頭 - 香港繁體中文 (Traditional Chinese - Hong Kong) version