Grilled Salmon Collars Recipe

Name: Grilled Salmon Collars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 2-inch piece ginger, peeled, thinly sliced; 1 fresh red chile (such as Fresno or Holland), coarsely chopped; 2 garlic cloves, smashed; 1/2 cup mirin (sweet Japanese rice wine); 1/2 cup soy sauce; 1/4 cup sake; 1/2 teaspoon sugar; 4 salmon collars (about 3 pounds total), scaled, fins removed; Kosher salt; Vegetable oil (for grill)

Servings: persons

1
Bring ginger, chile, garlic, mirin, soy sauce, sake, sugar, and 1 cup water to a boil in a medium saucepan. Reduce heat and simmer mixture, stirring occasionally, until reduced by half, 15-20 minutes. Let cool. Strain tare through a fine-mesh sieve into a heatproof measuring glass or small bowl; discard solids. Set aside 1/4 cup tare. Pour remaining tare into a large resealable plastic bag. Season salmon lightly with salt and place in bag. Seal bag and turn salmon to coat. Chill at least 30 minutes and up to 2 hours (go the full time for the most flavor).
2
Prepare a grill for medium heat. You want moderate heat for fatty fish like salmon so the fat can slowly render while the skin gets nice and crisp. Clean grate well with a wire brush. Just before you set salmon on the grill, fold up a paper towel and hold it with a pair of long tongs. Dip paper towel in oil and wipe down grate.
3
Remove salmon from tare, letting excess drip back into bag; discard tare in bag. Grill salmon, skin side down, brushing occasionally with reserved 1/4 cup tare, until skin is lightly charred and crisp, 5-7 minutes. Turn salmon and grill until other side is lightly charred (don't brush this side with tare), about 5 minutes. Transfer salmon collars to a platter.

321

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 2-inch piece ginger, peeled, thinly sliced, 1 fresh red chile (such as Fresno or Holland), coarsely chopped, 2 garlic cloves, smashed, 1/2 cup mirin (sweet Japanese rice wine), and more.

Yes, Grilled Salmon Collars falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Salmon Collars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions