Salmon-head soup is a staple of Native Alaskans’ diets, shared as food and immune-boosting medicine among friends and family. Making stock from fish heads and bones releases calcium and several key vitamins, not to mention deep flavor. This version, from Emma Teal Laukitis and Claire Neaton’s cookbook The Salmon Sisters: Harvest & Heritage, features both salmon head and fillets, with the aromatic broth taking cues from pho, packed with warming spices and fresh herbs. If your fishmonger doesn’t have a salmon head handy, the stock will still be excellent just made from salmon scraps.
What you’ll need
Large Pot
$55 $48 At Amazon
Fine Mesh Strainer With Arms
$17 At Amazon
Large Nonstick Skillet
$50 At Amazon
Fish Spatula
$14 At Amazon
Kunz Spoon
$25 $22 At Amazon
Large Bowl
$18 At Amazon
Recipe information
Yield
4 servings
Ingredients
Stock
2
½
1
1
1
1
1
3
1
2
1
3
1
1
1
¼
¼
1
1
Salmon and Assembly
8
4
½
1
½
1
1
Need to make a substitution?
Preparation
Stock
Step 1
Heat 2 Tbsp. extra-virgin olive oil in a large pot over medium-high. Cook ½ medium head of Napa cabbage, coarsely chopped, 1 medium onion, halved, 1 medium apple, peeled, cored, cut into ½" pieces, 1 large carrot, peeled, coarsely chopped, 1 celery stalk, coarsely chopped, one 1" piece ginger, peeled, thinly sliced, and 3 garlic cloves, smashed, stirring often, until cabbage is beginning to soften, about 3 minutes. Add 1 salmon head, preferably wild, gills removed, rinsed, halved (if using), 2 lb. salmon scraps, such as backbone and/or fillet scraps, rinsed, one 3"-long cinnamon stick, 3 whole star anise, 1 tsp. coriander seeds, and 1 tsp. fennel seeds. Pour in one 8-oz. bottle clam juice, then add enough water to cover. Bring to a simmer and cook, skimming foam from surface and adding more water if needed to keep everything submerged, until stock is darkened in color, reduced by one third, and flavorful, 2½–3 hours. Strain through a fine-mesh sieve into another large pot. Stir in juice of 2 limes, ¼ cup hoisin sauce, ¼ cup soy sauce, 1 Tbsp. sriracha or chili-garlic sauce (if using), and 1 Tbsp. toasted sesame oil. Bring to a simmer and cook until flavors have melded, 12–15 minutes.
Do Ahead: Stock can be made 1 week ahead. Let cool; cover and chill, or freeze up to 3 months.
Salmon and Assembly
Step 2
While the stock is simmering, place 8 oz. wide rice noodles or rice vermicelli in a large bowl and pour boiling water over to cover. Let sit, stirring occasionally, until tender, 7–10 minutes. Drain and rinse under cold water.
Step 3
Pat four 3-oz. skin-on salmon fillets, preferably wild, dry; sprinkle with ½ tsp. ground cinnamon and season with kosher salt. Heat 1 Tbsp. extra-virgin olive oil in a large nonstick skillet over medium-high. Place fish, flesh side down, in pan and cook until lightly browned underneath, about 2 minutes. Turn fillets over and cook until flesh is mostly opaque but still slightly translucent in the center and flakes easily with a fork, 5–7 minutes. Transfer to a plate.
Step 4
Divide stock, noodles, and salmon fillets among deep bowls. Top with ½ medium onion, thinly sliced, 1 medium carrot, peeled, cut into matchsticks, and 1 cup thinly sliced leafy greens (such as bok choy, Napa cabbage, or Swiss chard). Serve with bean sprouts, Thai or sweet basil leaves, cilantro leaves with tender stems, and/or sliced jalapeño for topping.
