Grilled Salmon Collars

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This grilled salmon collars recipe celebrates one of the most succulent and flavourful cuts of the fish. Often overlooked, the collar is rich in healthy fats, which ensures the meat stays incredibly tender while the skin becomes beautifully crisp under the grill. Infused with a savoury glaze of ginger, garlic, and soy sauce, this dish offers a sophisticated balance of salty and savoury notes with a subtle warmth from the fresh red chilli.

As a diabetes-friendly main course, this recipe is packed with omega-3 fatty acids and high-quality protein, making it a nutritious choice for a light dinner. The slow rendering of the fat creates a melt-in-the-mouth texture that pairs perfectly with steamed greens or a crisp radish salad. It is an excellent way to enjoy sustainable seafood with minimal preparation and maximum impact.

Ingredients for Grilled Salmon Collars

1 2-inch piece ginger, peeled, thinly sliced
1 fresh red chilli (such as Fresno or Holland), coarsely chopped
2 garlic cloves, smashed
120ml mirin (sweet Japanese rice wine)
120ml sojasås
60ml sake
1/2 teskedar socker
4 salmon collars (about 1.4kg total), scaled, fins removed
Koshersalt
Vegetabilisk olja (för grill)

How to make Grilled Salmon Collars

Bring ginger, chilli, garlic, mirin, soy sauce, sake, sugar, and 240ml water to a boil in a medium saucepan. Reduce heat and simmer mixture, stirring occasionally, until reduced by half, 15–20 minutes. Let cool. Strain tare through a fine-mesh sieve into a heatproof measuring glass or small bowl; discard solids. Set aside 60ml tare. Pour remaining tare into a large resealable plastic bag. Season salmon lightly with salt and place in bag. Seal bag and turn salmon to coat. Chill at least 30 minutes and up to 2 hours (go the full time for the most flavour).

Prepare a grill for medium heat. You want moderate heat for fatty fish like salmon so the fat can slowly render while the skin gets nice and crisp. Clean grate well with a wire brush. Just before you set salmon on the grill, fold up a paper towel and hold it with a pair of long tongs. Dip paper towel in oil and wipe down grate.

Remove salmon from tare, letting excess drip back into bag; discard tare in bag. Grill salmon, skin side down, brushing occasionally with reserved 60ml tare, until skin is lightly charred and crisp, 5–7 minutes. Turn salmon and grill until other side is lightly charred (don’t brush this side with tare), about 5 minutes. Transfer salmon collars to a platter.

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