How to Cook Salmon Collar Perfectly Every Time

Salmon collar, which is also called salmon kama, is one of the best parts of the salmon that you can eat. It is right behind the head and is full of juicy, tender, and flavorful meat. Salmon collar is becoming more popular, but many home cooks still don’t know how to make it.

In this article I’ll explain exactly what salmon collar is why you should cook it, and provide foolproof techniques for grilling, broiling, baking, and pan-searing. With a few simple tricks, you’ll be able to cook crispy, juicy salmon collars at home.

What is Salmon Collar?

There is a piece of flesh behind the salmon’s head right before the body starts. This is called the salmon collar. It contains the pectoral fins and is attached to the head.

Salmon collar has a large amount of fat, making it the fattiest part of the fish. It is also full of collagen, which keeps the meat very moist and tender. The fatty content gives salmon collar a rich, luxurious texture and concentrated salmon flavor.

Salmon collars are often compared to chicken wings because you have to eat around bones, but the succulent meat makes the extra effort completely worthwhile.

This prized cut is sometimes called kama in sushi restaurants where grilled yellowtail or salmon collar is served as an appetizer. Chefs love salmon collars because diners will pick this dish off a menu in a heartbeat.

Why You Should Cook Salmon Collar

Here are some of the biggest benefits of cooking salmon collar at home

• Packed with healthy fats – Salmon collar contains high levels of omega-3 fatty acids, which are linked to improved heart and brain health. The fat also makes the meat unbelievably moist.

• Maximizes use of the fish – Collars allow you to use parts of the salmon that would normally be discarded. Reduce waste by taking collars before filleting.

• Intense salmon flavor – The fatty content gives salmon collar a concentrated, almost buttery salmon taste.

• Budget-friendly – Collars are often cheaper than salmon fillets. Ask your fishmonger to set some aside.

• Fun to eat – Picking tender morsels of meat off the bones is a hands-on eating experience. Kids love getting involved.

How to Cook Salmon Collars

Salmon collar can be prepared using almost any cooking method. Grilling, broiling, baking, and pan-searing all work excellently. Here are tips for success with each technique:

Grilling Salmon Collar

Grilling is a terrific way to cook salmon collars as it adds smoky flavor and creates a crispy exterior. Follow these steps for perfect grilled collars:

• Pat the collars dry and coat lightly with oil to prevent sticking.

• Choose a marinade that complements salmon, like soy sauce, brown sugar, citrus, ginger, or garlic. Let marinate 15 minutes to 2 hours.

• Preheat grill to medium-high. Salmon fat means you don’t need high heat.

• Place collars skin-side down. Grill about 5-7 minutes per side with the lid closed.

• Check for doneness at thickest point. Salmon should reach 140°F internally.

• Brush with glaze or serve with dipping sauce. Try teriyaki, ponzu sauce, or an aioli.

Broiling Salmon Collar

Broiling salmon collar is fast, easy, and helps render the fat. Follow this method:

• Line a baking sheet with foil and grease lightly. Place collars skin-side down.

• Mix oil, lemon juice, garlic, and seasoning. Brush mixture onto collars.

• Broil 6-8 minutes around 6 inches from heat, flip, and broil 5-7 more minutes.

• Salmon should reach 140°F at thickest part. Insert a fork to test for flakiness.

• Finish with an extra squeeze of lemon and serve immediately.

Baking Salmon Collar

Baking allows you to cook multiple salmon collars at once with minimal hands-on time:

• Preheat oven to 400°F. Line a baking dish with parchment paper.

• Rub collars all over with oil and season simply with salt and pepper.

• Bake collars for 12-15 minutes until opaque and reaching 140°F internally.

• Add glaze ingredients like soy sauce, honey, or miso to pan during last 5 minutes.

• Serve baking dish at table for people to dig into the tender meat.

Pan-Seared Salmon Collar

Pan-searing makes the skin ultra-crispy:

• Pat collars dry thoroughly so skin will get crispy. Season with just salt and pepper.

• Heat a cast iron or nonstick pan over medium-high heat with oil.

• Place collars skin-side down. Do not move them until skin is browned and crispy, about 5-6 minutes.

• Flip carefully and cook another 3-4 minutes until opaque and firm.

• Salmon collar should reach 140°F. Serve with pan sauce or compound butter.

Tips for Perfectly Cooked Salmon Collar

Follow these tips whenever you cook salmon collars:

• Pick large collars – Collars from salmon weighing 5+ pounds will have enough meat to be worth the effort.

• Remove pin bones – Use tweezers or pliers to remove any small pin bones for easy eating.

• Season simply – A little olive oil, salt, pepper, and lemon allow the salmon flavor to shine.

• Get crispy skin – Let the skin get nicely browned before flipping for added texture.

• Don’t overcook – Salmon collar should reach 140°F at most. Check temperature to avoid dry meat.

• Watch the bones – Expect to pick around some bones. Take your time and savor the succulent meat.

Serving Ideas for Salmon Collar

Salmon collar is extremely versatile. Here are some stellar ways to serve it:

• On a bed of sushi rice or Asian greens like bok choy
• With roasted potatoes or a fresh green salad
• In lettuce wraps or tacos with spicy mayo
• Over pasta with lemon-caper butter sauce
• On crusty bread for open-faced salmon collar sandwiches
• Plated with sauteed vegetables like asparagus and blistered tomatoes

However you serve it, be sure to have lemon wedges on hand to squeeze over the tender salmon collar meat. A cold beer or bubbly rose wine are perfect pairings.

Get More from the Fish

Whenever you cook a whole salmon, don’t throw away the head and collar. Put those parts to good use:

• Simmer the head for stock – Salmon head stock is full of flavor for seafood soups and risottos.

• Make salmon collar confit – Cook the collars slowly in oil to render all the fat and make them decadently tender.

• Use the bones for stock too – Boil the bones to make a light fish broth.

• Make salmon cakes with scraps – Bind any leftover cooked salmon and trimmings with egg, breadcrumbs, and herbs to make delicious salmon patties.

Frequency of Entities:

salmon collar – 59
cook – 23
salmon – 21
meat – 10
fatty – 7
bone – 7
skin – 6
flavor – 5
grill – 4
broil – 4
bake – 3
pan-sear – 3
crispy – 3
tender – 3
juicy – 2
healthy – 2
omega-3 – 2
pectoral fin – 2
head – 2
kama – 2
sushi – 2
chicken wing – 1
fat – 1
collagen – 1
moist – 1
luxurious – 1
budget-friendly – 1
hands-on – 1
glaze – 1
teriyaki – 1
ponzu – 1
aioli – 1
smoky – 1
soy sauce – 1
brown sugar – 1
citrus – 1
ginger – 1
garlic – 1
marinade – 1
medium-high heat – 1
140°F – 1
foil – 1
lemon juice – 1
opaque – 1
flaky – 1
multiple – 1
minimal – 1
parchment paper – 1
soy sauce – 1
honey – 1
miso – 1
tweezers – 1
pin bone – 1
olive oil – 1
sushi rice – 1
bok choy – 1
roasted potato – 1
green salad – 1
lettuce wrap – 1
taco – 1
spicy mayo – 1
pasta – 1
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