When we speak of terrestrial meat butchery we speak with a romantic reverence of skilled butchers/chefs that focus on 100 percent utilization. That philosophy seems for the most part to be lost when we speak about whole fish. Over 30% of the fish is tossed in the bin.
This elevated dish is a play on the chicken wing and is one of the most fun and delicious recipes I have ever grilled. It is also an exhilarating reminder that there is so much more to Salmon than just the two fillets.
- Salmon Wings (Each fish will produce 2 wings)
For the honey sriracha buffalo sauce
- 2 Tablespoons of raw honey
- 1 cup of sriracha
- 1.5 tablespoons of minced garlic
- ½ cup of white wine vinegar
- 3 tbsp of fresh lime juice
- 2 tbsp of soy sauce, or tamari
- 3 dashes of fish sauce
- 4 oz of butter, unsalted
For the blue cheese celery slaw
- 3 ribs of celery, cut into batonettes
- 1 carrot, cut into ribbons using a peeler
- ½ red onion (sliced thin)
- ¼ bunch of parsley, chopped
- 2 tbsp of walnuts
For the slaw dressing
- 2 tbsp of blue cheese crumbles
- ½ cup of blue cheese dressing
- ¼ teaspoon of Worcestershire sauce
- 1 tsp Sriracha
- The first thing we need to do is make the Honey Sriracha Buffalo Sauce. In a small saucepot, combine all ingredients and bring to a simmer. Remember to cool the sauce immediately so that we can use it for a marinade for the salmon wings.
- Now we need to remove the collar from the Salmon. Start your cut from the belly, tail side of the pictorial fin leaving the pectoral fin (your wing) as part of the intact collar. Proceed toward the gill plate then navigating your way at an angle to the top of the head separating the cut from fish. Flip the Salmon over and repeat the process as seen in the video. Use as many salmon wings as you can, I find this is a great item to save and freeze until you have a dozen or so but also worth doing even if you only have 2, just cut down the sauce and slaw garnish a bit.
- Place the collars on your cutting board and trim the bone that remains on the gill plate.
- Marinate the collars for 30 minutes
- Stabilize your grill at 400 to 450F (200 to 230C)
- Remove the fish wings from the buffalo marinade and place them skin side down on the grill grate.
- Grill for 2 minutes and using a spatula and tongs to support, delicately flip the wing and grill for another 2 minutes.
- Occasionally baste with the buffalo sauce, making the wing sweet and sticky.
- Transfer the Salmon Wings to your presentation dish. Garnish with a few sliced lemons and Blue Cheese Celery Slaw.
Who is chef Eric Gephart?
Chef Eric Gephart is the Global Culinary Director for Kamado Joe, Content Creator and all around world adventurer. After spending years as a leader in the restaurant industry and as a teacher of all thing delicious, Chef Eric has found a digital home for sharing his passion for both food and people. Please enjoy these unique recipes, thoughts and perspectives as we all begin this new chapter in our lives.
For food related questions, comments or concerns as well as thoughts on partnerships please reach Eric via Instagram @EricGephart
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