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5.0 from 36 votes

Grilled Salmon Collar

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.

Prep Time
2 hrs
Cook Time
mins
Total Time
2 hrs 10 mins
Servings: 4 people
Calories: 403 kcal
Course: Main Course
Cuisine: Japanese

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

    Cup of Yum
  1. 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.
  2. While the fish is marinating, mix all the ingredients for the ponzu sauce and set aside.
  3. 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.
  4. 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.
  5. 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

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

% 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.