Grilled Salmon Collar
User Reviews
5.0
36 reviews
Excellent
-
Prep Time
2 hrs
-
Cook Time
mins
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Total Time
2 hrs 10 mins
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Servings
4 people
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Calories
403 kcal
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Course
Main Course
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Cuisine
Japanese
Grilled Salmon Collar
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While I prefer to use salmon collars for this recipe, this dish is traditionally done with the collars from a yellowtail and is called hamachi kama in Japanese restaurants. Both fish are excellent here because they are fatty. Can you use the collars from another fish? Sure. I've done this with lingcod, striped bass and albacore tuna. Just use a large fish for this; something over 5 pounds.
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Ingredients
- 4 salmon collars or collars from another large fish
- 1 tablespoon sesame oil
- 1/4 cup soy sauce
- 1/2 cup mirin or rice vinegar mixed with 2 teaspoons sugar
PONZU
- 1/3 cup lemon juice
- 1/3 cup lime juice
- 1/3 cup orange juice
- 1 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup mirin
Instructions
- Put the sesame oil, soy and mirin in a container and toss with the salmon collars. Cover and marinate for at least 20 minutes, but 2 hours is better. You can marinate them as long as overnight, but more than that and the fish will get too salty.
- While the fish is marinating, mix all the ingredients for the ponzu sauce and set aside.
- Get your grill going. Wood is the best here, but charcoal or gas works fine, too. You want medium heat for fatty fish like salmon or yellowtail, hotter heat for a lean fish like a lingcod. The fat in the fish protects it from overcooking. Make sure your grill grates are hot, and spotlessly clean. Drain the fish collars from the marinade and allow to drip any excess away; this helps prevent flare-ups. Right before you set the fish on the grill, ball up a paper towel and grab it with tongs. Dip the paper towel in vegetable oil and wipe down the grill grates.
- Lay the fish on the grill skin side down. Cover the grill and cook until the skin side gets a little charred and a lot crispy. This should be at least 3 minutes, but if you have your heat at a nice medium, it will be closer to 5-6 minutes. Carefully flip the collars with a large metal spatula and cook for another 4-6 minutes on the meat side.
- Serve with steamed rice and the ponzu sauce on the side.
Notes
- The proportions of the citrus in the ponzu can be changed according to your taste, but please squeeze them fresh; it makes a big difference. Once made, the ponzu sauce will last several weeks in the fridge.
Nutrition Information
Show Details
Calories
403kcal
(20%)
Carbohydrates
28g
(9%)
Protein
42g
(84%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Cholesterol
94mg
(31%)
Sodium
4464mg
(186%)
Potassium
1073mg
(31%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
109IU
(2%)
Vitamin C
24mg
(27%)
Calcium
38mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Calories | 403kcal | 20% |
| Carbohydrates | 28g | 9% |
| Protein | 42g | 84% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 94mg | 31% |
| Sodium | 4464mg | 186% |
| Potassium | 1073mg | 23% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 109IU | 2% |
| Vitamin C | 24mg | 27% |
| Calcium | 38mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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