This Easy Salmon Collars recipe is a tender and juicy fish dish that's broiled to perfection with a light and fresh lemon, garlic, and olive oil sauce. It takes 20 minutes and just four easy ingredients!
Salmon collars aka salmon kama, are the juiciest, most tender part of the fish. They're packed with healthy Omega-3s and typically used most in Japanese-Asian cuisine. I've worked with them a few times, and recently had halibut collars at one of my favorite Japanese restaurants. They sure get my attention every time!
When we catch a whole salmon ourselves, we try to save the collars to broil. And if you're looking for another collar recipe, try our family's favorite kalbi broiled fish collars.
With the rest of the salmon I make this umami-packed furikake salmon recipe, this salmon pasta without cream recipe, or this bourbon brown sugar salmon which come out juicy and scrumptious!
The collar part of a fish is edible and full of meat. The fatty, juicy, tender meat! The fins are typically still attached and can be removed prior to cooking or left as is.
WHAT IS THE COLLAR ON A SALMON?
Think of eating fish collars, like eating chicken wings. There's bones, yes, but that's to be expected. The most important part, is that this is the fattiest part of the fish. The meal will practically fall off the bones.
Though, you will have to dig around for "meat pockets", it's well worth it for how juicy this cut is.
My Cooking Method of Broiling Salmon Collars is SO easy, and the best way to cook them fast.
Broiling creates a crust on them that helps off balance how fatty they are.
So, let's dig in to what you'll need and how to make them.
INGREDIENTS NOTES
- Salmon Collars. Some of the fish collars you purchase may still have the fins attached, and some don't. Both work just fine for this recipe, since they don't affect the cooking process at all.
I usually choose to remove the fins prior to cooking using kitchen scissors. But I did opt to keep them for the sake of this recipe.
- Garlic. Fresh garlic is best to use. I like to mince my own garlic to get the most flavor out of them for this recipe. If you need a substitute for fresh garlic, go for minced garlic that's typically in a jar, or roughly 2 teaspoons of garlic powder.
- Lemon. Similar to garlic, fresh squeezed lemon is best to use on seafood. I like to have extra on hand to squeeze fresh lemon to serve.
- Extra Virgin Olive Oil. Being that this is a Mediterranean style lemon garlic marinade, opt for quality olive oil. You won't be using a ton, but enough to get a good crisp on the collars.
- Salt & Black Pepper. Being that collars are pretty fatty, they need salt. I like using sea salt, but any salt will do.
HOW TO COOK FISH COLLARS
If you choose to do so, you can remove the fins using kitchen scissors and discard.
Then, prepare your oil and seasoning in a small mixing bowl.
Drizzle olive oil in a baking dish and place the fish collars coating them in the lemon garlic oil mixture.
Broil for 8 minutes on one side, then flip and broil for another 8 minutes.
Enjoy warm, and pair with any veggies and rice.
TOP TIPS FOR COOKING COLLARS
- Broil on the second or third level. This ensures that the collars are properly cooked. You can also measure doneness with a thermostat. Check to make sure they're at least 140F before removing them from the oven. When you're checking the temp, be sure to watch for bones, and pick a part of the collar where there's the most meat to measure effectively.
- Broil with the door closed. Again, you want them to cook properly and evenly, so closing the oven door helps in that process. I do like to broil over bake to create a crust since they're so fatty.
HOW DO YOU EAT FISH COLLARS?
You might end up using your hands, but they can be eaten using a fork just fine. A lot of people do enjoy them with chopsticks to get to every piece of meat.
Collars are the juiciest part of the salmon, but they're also the part with the most bones to eat around.
Think of eating Collars, like eating chicken wings, or chicken legs.
Watch for bones, and be sure fully inspect that you enjoyed every piece salmon. There are a lot of secret pockets of meat!
FAQ
Salmon collars are high in good fats, such as omega 3 fatty acids. They're also a great source of protein, vitamin B12, D, and potassium. They are even more nutritious when paired with a light coat of olive oil, lemon and garlic sauce to cook!
They have a rich, fatty, and flavorful taste. The meat is tender and has a slightly sweet and buttery flavor. They're the juiciest part of the fish and are truly a delicacy that's packed with nutrients.
They can be grilled, broiled, roasted, or even pan-fried. Grilling and broiling are popular methods, which give them a crispy, caramelized exterior while keeping the meat moist and tender. My absolute favorite and easiest way to cook them is under broil with minimal seasoning.
No. It's not necessary to remove the skin before cooking them. Preferably you would keep the skin on in order to seal the moisture and make the fish even more juicy.
The best place to find them is to check your local fish monger. They may not have them on hand, and the best thing to do is calling them and asking to save them for you. Otherwise, purchasing online and having them shipped to your home is easy and convenient.
WHAT TO SERVE WITH SALMON COLLARS
- Appetizer: Air Fryer butternut Squash would be a great healthy side. Another great option is hummus and pita.
- Side Dish: Try this Fried Feta and Strawberry Salad or Tabouli Salad alongside!
- Drink: Pair this recipe with this Spicy Mango Margarita! Or try a dry white wine, like a Pinot Gris, Chardonnay, Sauvignon blanc, or Viognier. Cheers!
MORE SALMON RECIPES
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Easy Salmon Collars Recipe
Ingredients
- 3 salmon collars
- 1 tablespoon extra virgin olive oil
- 4 cloves fresh garlic , minced
- ½ lemon, squeezed
- ½ teaspoon salt and pepper , or to taste
Instructions
- Mix the oil, lemon, garlic, salt and pepper in a small bowl.
- To a baking dish, pour the garlic lemon mixture and rub both sides of the salmon collars to completely coat them.
- Broil on the second or third rack level for 8 minutes, flip the collars and broil another 8 minutes.
- Enjoy warm, and watch for small bones. Squeeze extra lemon juice if desired.
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