Salt-Grilled Salmon Collar – a delicious recipe with salmon collar, mirin, kosher salt, lemon, daikon radish. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Using a brush, slather the salmon collar with mirin. Then, season both sides of the collar with salt, and let it sit for 10 to 15 minutes. During this time, heat your grill or griddle pan up to temperature. You want it just below smoking-hot. (Alternatively, you can roast the salmon in the oven. If you're going this route, preheat your oven to 450u00b0F.)
2
Pat dry the salmon collar with a paper towel, and place it down on the grill skin-side down. Cook 3 to 4 minutes, until the skin has nice bits of char to it, and the sides begin to turn a cooked orange. Then, flip it over and grill for another 1 to 2 minutes. (If you're using an oven, place the salmon on a baking tray, skin-side up, and cook 12 minutes. Depending on the size of the collar, it might go for longer.)
3
As the salmon is cooking, finely grate the daikon radish. Serve the salmon hot off the grill, with a slice of lemon and a mound of grated daikon on the side.
59
kcal
Calories
3
g
Fat
3
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 salmon collar, 1 tablespoon mirin, 1/2 teaspoon kosher salt, 1 wedge lemon, and more.
Yes, Salt-Grilled Salmon Collar 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.
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