Grilled Salmon Collars
Grilled Salmon Collars is a flavorful Chinese Chinese Recipes dish prepared with quality ingredients. Bring ginger, chile, garlic, mirin, soy sauce, sake, sugar, and 1 cup water to a boil in a medium saucepan.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBring ginger, chile, garlic, mirin, soy sauce, sake, sugar, and 1 cup water to a boil in a medium saucepan.
Reduce heat and simmer mixture, stirring occasionally, until reduced by half, 15–20 minutes.
Strain tare through a fine-mesh sieve into a heatproof measuring glass or small bowl; discard solids.
Set aside 1/4 cup 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 flavor).
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 1/4 cup 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.