Grilled Salmon Collar
User Reviews
5
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Prep Time
2 hrs
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Cook Time
10 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
Description
Grilled Salmon Collar uses the fatty collar portion of salmon, which benefits from marinating in a blend of sesame oil, soy sauce, and mirin to infuse umami and subtle sweetness. The marinade can rest from 20 minutes up to overnight but is best within two hours to avoid excess saltiness. Grill preparation includes cleaning and oiling hot grates to prevent sticking and flare-ups.
Cooking over medium heat allows the skin to crisp while protecting the oily fish inside from overcooking. The accompanying ponzu sauce, made fresh from a mix of lemon, lime, and orange juices combined with soy sauce, rice vinegar, and mirin, complements the smoky grilled flavor with its bright citrus tang. Ponzu can be stored refrigerated for several weeks, enhancing future servings.
Ingredients
- 4 salmon collar 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
- Use freshly squeezed lemon, lime, and orange juices for the ponzu sauce to ensure the best flavor.
- The salmon collar can marinate from 20 minutes to up to 2 hours for optimal seasoning; avoid marinating longer to prevent excess saltiness.
- Keep your grill grates very clean and well oiled before grilling to prevent the fish from sticking and minimize flare-ups.
- Store leftover ponzu sauce in the refrigerator where it stays fresh for several weeks.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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