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Home » Recipe Index » Fish and Seafood » Ulo-Ulo Salmon

Ulo-Ulo Salmon

Published: Jun 18, 2016 · Modified: Apr 5, 2020 by Lalaine Manalo · This post may contain affiliate links

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If you're wondering why this dish is called ulo-ulo salmon, it's because the original recipe calls for salmon heads instead of the belly I used. I got this recipe from my mother, who got it from her friend, who, in turn, got it from her daughter. Was that confusing or what? Ok, let me start again. The daughter of my mom's friend works in Dubai and this dish, she states, is popular amongst our kababayans in the Middle East. When she went home for a vacation, she cooked it for her mother, who brought some for my mother to try. My mother then told me about it and, of course, with three people vouching for its deliciousness, I wasted no time making it for myself.

Ulo-Ulo Salmon

I've cooked this ulo-ulo salmon many times since and, guys, it definitely deserves the hype! Simmered in vinegar and then sauteed in tomatoes and oyster sauce, the salmon heads are just begging to be eaten clean to the bones! So tender and flavorful, pati mata hindi ko pinapatawad haha.

Ulo-Ulo Salmon

So, why salmon bellies in the pictures? If you've ever taken photos of fish heads, you know it takes mad food photography skills to make them look pretty. Regardless of how many times I tried, I just couldn't make them look anywhere close to appetizing! After countless frustrating attempts, I just gave up and swapped the heads with bellies. I have to say, though, the thick strips of belly, with their good ratio of fat and flesh, turned out just as delicious. So, yes, you can use either salmon heads, bellies or a combination of both, as you like. However, I wouldn't recommend using salmon fillets as they're too fragile to withstand the two-step cooking and do not have enough fat to bring out the best flavor.

Ulo-Ulo salmon is a delicious seafood dish made with salmon belly simmered in vinegar and then stewed in tomatoes and oyster sauce
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Ulo-Ulo Salmon

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Entree
Cuisine: Filipino
Servings: 4 Servings
Author: Lalaine Manalo

Ingredients

  • 2 pounds salmon belly cut into serving pieces (or salmon fish heads, split into two)
  • ½ cup vinegar
  • ¼ cup water
  • salt and pepper to taste.
  • 1 tablespoon oil
  • 1 medium onion peeled and sliced thinly
  • 3 cloves garlic peeled and minced
  • 1 thumb-size ginger peeled and juilienned
  • 2 Roma tomatoes chopped
  • 2 tablespoons oyster sauce
  • 1 bunch pechay ends trimmed and leaves separated

Instructions

  • In a pot over medium heat, combine salmon belly, vinegar, water and salt and pepper to taste. Bring to a boil, uncovered and without stirring, for about 4 to 5 minutes or until fish changes color. Drain fish, reserving liquid.
  • In a skillet over medium heat, heat oil. Add onions, garlic, and ginger, and cook until limp and aromatic. Add tomatoes and cook, mashing with back of spoon, until softened and release juices.
  • Add salmon and cook, stirring occasionally, for about 1 to 2 minutes. Add reserved liquid and bring to a boil. Lower heat and continue to cook until fish is cooked through and liquid is reduced. Add oyster sauce and stir to completely disperse. Season with salt and pepper, if needed. Add pechay leaves and cook for another 1 to 2 minutes or until just wilted. Serve hot.
Tried this recipe? I'd love to see what you made!mention @Kawalingpinoy and hashtag your photo with #kawalingpinoy
Ulo-Ulo salmon is a delicious seafood dish made with salmon belly simmered in vinegar and then stewed in tomatoes and oyster sauce

 

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Lalaine from Kawaling Pinoy

Hello! My name is Lalaine and welcome to Kawaling Pinoy where you’ll find Filipino and Asian-inspired recipes, cooking tips, and how-to videos. Read more...

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Comments

  1. Patricia alcantara says

    July 20, 2018 at 2:25 am

    Will definitely try this! Will comment again kung masarap talaga! Hehehhe! Looks interesting to make.

    Reply
    • Lalaine says

      July 22, 2018 at 12:34 am

      Please do, I'd love to hear your feedback 🙂

      Reply
  2. Leyden says

    March 06, 2018 at 9:07 am

    1/4 cup of water ?

    Reply
    • Lalaine says

      March 06, 2018 at 6:44 pm

      Yes, it's just to dilute the vinegar 🙂

      Reply
  3. REBECCA C.ADE says

    January 15, 2017 at 6:20 pm

    want to try this recipe, but I cannot use the oyster sauce because we don't eat shellfish or products from shellfish. what can be the replacement? can I use the Worcestershire sauce instead? if not what sauce? thank you.

    Reply
    • Lalaine says

      January 18, 2017 at 12:14 pm

      Hello Rebecca,

      You might want to try the vegetarian oyster sauce which is made of mushrooms. 🙂

      Reply
  4. Esther says

    June 18, 2016 at 6:54 pm

    Now this is something new. Gotta try this para maiba naman from the usual sinigang na ulo ng salmon. Thanks.

    Reply
    • Lalaine says

      June 21, 2016 at 12:05 am

      Yes, sinigang is my favorite way to cook ulong salmon, too. Ibang flavor naman 🙂

      Reply

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Hello from Lalaine!

Welcome to Kawaling Pinoy where you'll find hundreds of delicious Filipino and Asian recipes. Make sure to browse around and pick a favorite dish or two. Happy cooking! Read More…

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