5 from 24 votes
Grilled Salmon Collar
Grilled Salmon Collar is a flavorful dish featuring fatty salmon collars marinated in sesame oil, soy sauce, and mirin, then grilled over medium heat to develop a slightly charred skin and moist interior. Served with a homemade citrusy ponzu sauce made from fresh lemon, lime, and orange juices mixed with soy sauce, rice vinegar, and mirin, this dish balances richness with bright acidity. The marinade tenderizes the collars and adds depth to the fish’s natural flavor.
Prep Time
2 hrs
Cook Time
10 mins
Total Time
2 hrs 10 mins
Servings:
4
people
Calories:
403 kcal
Course:
Main Course
Cuisine:
Japanese
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 403
% 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.