Grilled Salmon Fins

I am not sure if this specific cut of salmon is sold in the country you live in but in New Zealand this is quite popular in Asian shops and even some supermarkets started selling them. Salmon fins basically is the bottom fin of the salmon removed during the filleting process, the fins are attached to a thumb sized fatty salmon belly and this is where the magic happens, basically the chicken wing of the sea. Apart from the fin and the cartilage that is attached to it, everything in this part is edible, the skin which turns crispy when grilled, then the subcutaneous fat which is gelatinous, then the meat itself with is a bite full, clean tasting and filled with umami what’s even better this thing is loaded with Omega-3 fatty acids so drop those fish oil capsules and enjoy what you put in your mouth.

So, if this cut happened to show up in your supermarket, soup is not the only way to prepare them but grilling it can be another option like our post today where salmon fins are quickly grilled then coated with a sauce prepared with soy sauce, ginger and sugar.

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Grilled Salmon Fins 2

Grilled Salmon Fins

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 3-4 1x
  • Category: Main Course
  • Cuisine: Free Style


Grilled Salmon Fins is a simple dish of salmon fins quickly grilled then coated with a sauce prepared with soy sauce, ginger and sugar.




  1. Arrange salmon fins in a baking rack, place in a parchment paper lined baking tray then grill it in a 180C preheated oven for 15 minutes.
  2. While grilling combine soy sauce, brown sugar and ginger paste in a small bowl, mix it well then set it aside.
  3. Remove from oven, increase oven heat to 200C, brush top of salmon fins with soy sauce mixture then place the salmon fins back into the oven. Grill for 5 more minutes.
  4. Remove from oven then serve.



2 Responses

  1. Kimberley Bruneau says:

    Hi. I’m interested in trying this recipe but don’t know where to get salmon fins. Where in Auckland do you buy yours from? Thanks for all the interesting recipes and reviews on the blog too

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