Ulo-Ulo Salmon

Looking for another delicious way to enjoy salmon? Try Ulo-Ulo salmon! Stewed in juicy tomatoes and oyster sauce, it's a moist and flavorful dish that pairs well with steamed rice. And it cooks in minutes which is perfect for busy weeknight dinners!

If you're wondering why the dish is called ulo-ulo salmon, it's because the original recipe calls for salmon heads instead of the belly I used.

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.

I've cooked it many times since and it definitely deserves the hype! Stewed in juicy 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.

So, why salmon bellies instead of heads in the photos? 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 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.

How to serve and store

• This kinamatisang salmon with oyster sauce is delicious as a main dish. Pair with steamed rice for a hearty and flavorful lunch or dinner meal!
• Transfer leftovers to a container with lid and refrigerate for up to 3 days.
• Reheat in the microwave at 2 to 3-minute intervals until completely warmed through.

More fish recipes

Adobong Hito

Sweet and Sour Fish

Bangus sa Tausi

Sinaing na Tulingan

Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!

5 from 4 votes

Ulo-Ulo Salmon

Salmon Belly stewed in juicy tomatoes and oyster sauce is easy to make in under 30 minutes! It's moist, flavorful, and perfect with steamed rice.

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Author: Lalaine Manalo

Course: Main Entree

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4 Servings

Ingredients

• 2 pounds salmon belly, cut into serving pieces (or salmon fish heads, split into two)
• ½ cup vinegar
• ½ cup water
• salt and pepper to taste.
• 1 tablespoon canola oil
• 1 onion, peeled and sliced thinly
• 3 cloves garlic, peeled and minced
• 1 thumb-size ginger, peeled and julienned
• 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 2 to 3 minutes or just until fish changes color. Drain fish, reserving liquid.
• In a skillet over medium heat, heat oil. Add onions, garlic, and ginger, and cook until softened.
• Add tomatoes and cook, mashing with the back of a spoon, until softened and release juices.
• Add reserved liquid and bring to a boil.
• Add salmon.
• Lower heat and simmer until fish is cooked through.
• 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 just until wilted. Serve hot.

Notes

• You can use either salmon heads, bellies, or a combination of both. However, I wouldn't recommend using salmon fillets as they don't have enough fat to bring out the best flavor and may dry out in the two-step cooking process.
• When cooking in the vinegar, boil uncovered and without stirring to mellow out the strong acid taste.

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”