Grilled Salmon Collars with Ponzu
“Salmon collars are rich, messy, and wildly underrated. Once you cook them, it’s hard to go back.”
Salmon season opened for just two days in California. Somehow, that was all it took to remind me that nothing compares to fresh salmon. And if you know, you know, salmon collars are where it is at. Rich, fatty, and meaty, they are the part most people overlook.
My son pulled in a few fish and had the foresight to grab every collar his buddies did not want. Smart move. Thanks to a standing driveway parking agreement, I get a solid share of the haul when he gets back.
Fresh salmon from Monterey Bay. Short season, good timing.
Why Salmon Collars
If you have never cooked them, you are missing out. The collar sits just behind the gills and below the head, packed with pockets of fatty meat that cook up better than most fillets. I would take collars over center cuts any day.
This recipe is simple and works with any large, fatty fish, but it really shines with fresh salmon.
Salmon collars ready for the marinade.
Grilled Salmon Collars with Ponzu
Ingredients
Collars and Marinade
- 4 salmon collars
- 1 tablespoon sesame oil
- 1/4 cup soy sauce
- 1/2 cup mirin
Ponzu Sauce
- 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
How to Cook Them
- Marinate the salmon collars in sesame oil, soy sauce, and mirin for at least 20 minutes. A couple of hours is better. Overnight is fine, but longer than that gets too salty.
- While the fish marinates, mix the ponzu ingredients and set aside.
- Preheat the grill to medium heat. Clean and oil the grates just before cooking.
- Grill the collars skin side down until crispy and lightly charred, about 5 to 6 minutes.
- Flip and grill the meat side another 4 to 6 minutes until cooked through.
Skin side down until crisp, then flipped to finish.
You will know they are done when the fins wiggle easily and the top meat lifts clean off the bone. Eat them hot, with your fingers, and do not waste a bite.
Chef Wear
The Uroko Salmon Spawn Tee pays tribute to one of the most iconic fish in the kitchen. From cedar planks to collar cuts kissed by the grill, this one honors the tradition.
At Uroko, we respect the ocean that feeds us. Catch what you need, follow the rules, and take care of the water so it continues to give back. If you have a recipe or story to share, send it our way.