Grilled Salmon Collars
Succulent salmon collars marinated in a flavorful Japanese-inspired sauce made with mirin, soy sauce, and sake, then grilled until the skin is crispy and the flesh is tender. This dish combines the rich, fatty texture of salmon collars with a perfect balance of sweet and savory flavors.
Ingredients
- •1 piece ginger
- •1 whole fresh red chile
- •2 cloves garlic
- •½ cup mirin
- •½ cup soy sauce
- •¼ cup sake
- •½ teaspoon sugar
- •4 pieces salmon collars
- •1 tablespoon Kosher salt
- •2 tablespoons Vegetable oil
Cooking Instructions
- 1.
Bring 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. Let cool. 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).
140 min
- 2.
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.
10 min
- 3.
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.
12 min
