Salmon Collars Are the Bomb
Salmon season opened for just two days in California—and somehow, that’s all it took to remind me how nothing compares to fresh salmon. And if you know, you know: salmon collars are where it’s at. Rich, fatty, meaty... drool. It’s the hidden gem of the fish that most people toss.
Lucky for me, my son pulled in a few fish and smartly swooped up every collar his buddies didn’t want. Kid’s sharp. And thanks to a little arrangement (he parks his boat in my driveway), I get a solid share of the haul when he’s back.
So let’s talk about these collars.
If you haven’t cooked them before, you’re missing out. The collar is the part of the fish just behind the gills and below the head, packed with pockets of fatty, flavorful meat that tastes even better than the fillet. I’d take collars over center-cut fillets any day.
Here’s the recipe I use. It’s simple, works great with any large fatty fish, but shines with fresh salmon:
Grilled Salmon Collars with Ponzu
Ingredients
Collars + Marinade:
- 4 salmon collars
- 1 tbsp sesame oil
- ¼ cup soy sauce
- ½ cup mirin
Ponzu Sauce:
- ⅓ cup lemon juice
- ⅓ cup lime juice
- ⅓ cup orange juice
- 1 cup soy sauce
- ¼ cup rice vinegar
- ¼ cup mirin
How to Cook 'Em:
- Marinate the salmon collars in sesame oil, soy sauce, and mirin. Minimum 20 minutes. A couple of hours is better. Overnight is fine, but more than that and it’ll get too salty.
- Mix the ponzu sauce while the collars marinate.
- Get your grill going at a medium heat. Clean your grates and oil them right before laying down the fish.
- Grill the skin side down over medium heat until crispy and slightly charred—about 5–6 minutes. Flip and grill the meat side another 4–6 minutes.
- Serve with rice and a small bowl of ponzu on the side.
You’ll know they’re done when the fins wiggle easily and the top meat lifts clean off the bone. Every bite is buttery, briny, and full of that umami flavor. Eat with your fingers, chew around the fins but, don’t waste a bit.
Chef Wear
Inspired by one of the most iconic fish in the kitchen, the Uroko Salmon Spawn Tee pays tribute to the rich, buttery flavor of wild salmon. From cedar-planked filets to collar cuts kissed by the grill—this shirt honors that tradition.
