salmon-kama-(collar)

Discover the secrets to making the perfect grilled salmon kama! This easy recipe brings rich flavors and a delicious, healthy meal to your table.

Prep Time 10

Cook Time 15

Total Time 25

Course dinner

Cuisine American, Japanese

Servings 4

Calories 250 kcal

These are the essentials that form the foundation of a delicious Japanese-style salmon collar recipe.
Salmon kama fish collar – 4 pieces (Fresh or frozen. Ask your local fishmonger for this cut.)
Miso paste – 2 tbsp For a rich umami flavor
Soy sauce – 1 tbsp Adds a salty, savory punch
Rice vinegar – 1 tsp For a touch of acidity and balance
Water – 2 tbsp To adjust the consistency of the marinade
Garlic – 2 cloves minced (For an aromatic touch)
Ginger – 1 tsp grated (Brings warmth and depth)
Sesame oil – 1 tbsp For a nutty, toasted flavor
Lemon wedges – For serving Adds a burst of freshness

The marinade is key to infusing the salmon collar with rich, savory flavor. In a small bowl, combine the following ingredients:
Miso paste
Soy sauce
Rice vinegar
Water
Garlic (minced)
Ginger (grated)
Sesame oil
Whisk everything together until smooth and well-combined. This mixture should have a balanced sweet, salty, and umami-rich flavor.

Once your marinade is ready, gently place the salmon collars into a shallow dish or resealable bag. Pour the marinade over the fish, ensuring each piece is coated.
Tip: Use your hands or a spoon to massage the marinade into the fish for even distribution.
Resting time: Let the salmon marinate for at least 30 minutes, or up to 2 hours in the fridge for deeper flavor.

For that perfect crisp on the skin, we’ll be grilling or broiling the salmon kama. Preheat your grill to medium-high heat or set your oven’s broiler to high.
Tip: If using a grill, lightly oil the grill grates to prevent the fish from sticking.
Tip: For broiling, line a baking sheet with foil for easy cleanup.

Once your grill or oven is preheated, it’s time to cook! Place the salmon collars skin-side down on the grill, or arrange them on the baking sheet for broiling.
Grilling: Cook for 5-7 minutes per side, depending on the thickness of the fish. You’ll know it’s ready when the skin is crispy and the flesh is opaque and tender.
Broiling: Cook for about 6-8 minutes, flipping halfway through for even cooking. Watch closely to avoid burning, as broilers can be very intense!

Once the salmon kama is beautifully grilled or broiled, it’s time to serve! Garnish with lemon wedges for a burst of freshness and a sprinkle of green onions for color and flavor.
Tip: Pair your salmon kama with a side of steamed rice or sautéed vegetables for a complete meal.

Nutrition Information (per serving):