Honey Garlic Sriracha Buffalo Salmon Wings
served with Blue Cheese Celery Slaw
When we speak of terrestrial meat butchery such as beef, chicken, pork, lamb and game — we speak with a romantic reverence of artisan beliefs, 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. The yield on salmon fillets in proportion to the entire body is on average, depending on the skill of the user, in the mid. to high 60 percentiles. Meaning, over 30% of fish is tossed in the bin. Between the head, cheeks, jowls, eyes, collars, fins and more — there is a world of missed opportunity and flavor.
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.
Please enjoy and happy Grilling!
Chef Eric Gephart
Salmon Wings
Each fish will produce 2 wings.
Use as many 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.
DIRECTIONS
First, make the Honey Garlic Sriracha Buffalo Sauce [recipe below] so it has time to cool.
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 head separating the cut from fish. Flip the salmon over and repeat the process as seen in the video.
Place the collars on your cutting board and trim the bone that remains on the gill plate.
Marinate the collars in the Honey Garlic Sriracha Buffalo Sauce, once cooled, for 30 minutes. While waiting, make the Blue Cheese Celery Slaw [recipe to follow].
Stabilize grill at 400 to 450 F.
Remove the salmon 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. 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.
Honey Garlic Sriracha Buffalo Sauce
2 tablespoons raw honey
1 cup sriracha
1 ½ tablespoons garlic, Minced
½ cup white wine vinegar
3 tablespoons fresh lime juice
2 tablespoons soy sauce, or tamari
3 dashes fish sauce
4 ounces butter, unsalted
DIRECTIONS
In a small sauce pot, combine all ingredients and bring to a simmer. Once the sauce begins too simmer, it is ready.
Cool the sauce immediately so that you can use it for a marinade, without cooking the salmon wings.
Blue Cheese Celery Slaw
3 ribs celery, cut into batonettes
1 carrot, cut into ribbons using a peeler
½ red onion (sliced thin)
¼ bunch parsley, chopped
2 tablespoons walnuts
For the Dressing
2 tablespoons blue cheese crumbles
½ cup blue cheese dressing
¼ teaspoon Worcestershire sauce
1 teaspoon Sriracha
DIRECTIONS
Combine celery, carrots, onion, parsley and walnuts in a medium bowl.
Mix dressing ingredients together and toss with slaw mixture.
Refrigerate until ready to serve.
