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Salmon Head Soup


  • 1 salmon head, 1 salmon tail and any remaining pieces – if just using only head and tail, use 2 of each
  • 1 small onion, sliced
  • 1 bulb green garlic, minced
  • 1 cup of wakame
  • 1 3 inch pieces of ginger, slivered, plus 1 tablespoon of ginger peeled and minced
  • 1/4 cup mirin (you can substitute coconut vinegar)
  • 1/4 cup tamari or coconut aminos
  • 3 zucchinis, spiraled into noodles
  • chives and chilies for garnish


  • Place salmon heads, tails and any other part of the carcass in a slow cooker with slivered ginger. Cover with water. You don’t have to peel the ginger for this part. Cook on high for 1.5-2 hours. 
  • Strain broth, pick apart meat and put it meat and broth into a stock pot.
  • Add green garlic, onions, minced ginger, wakame, mirin and tamari to the stock pot.
  • Gently heat the soup, but do not boil it. Cook for about 20 minutes.
  • While the soup is heating, spiral the zucchinis.
  • Add the spiraled zucchinis to the soup and cook for an additional 10-15 minutes, or until zucchinis are tender.
  • Ladle soup into bowls and garnish with chives and chilies!