Grilled salmon collars are rich, flavorful, and surprisingly simple to make at home.
This easy seafood dinner uses a bright citrus ponzu marinade, toasted sesame oil, ginger, and scallions for a savory, fresh finish.
Why You’ll Love This Recipe
These salmon collars are tender, juicy, and full of deep seafood flavor.
The citrus ponzu marinade adds brightness while soy sauce and mirin bring savory balance.
Grilling gives the collars a smoky char and crisp edges without needing complicated prep.
It feels restaurant-worthy but comes together with simple ingredients.
What You’ll Need (Ingredient Highlights)
Salmon collars are rich, flavorful cuts that stay moist when grilled.
Low-sodium soy sauce gives the marinade savory depth without making it too salty.
Mirin adds gentle sweetness and helps balance the citrus.
Lemon, lime, and orange juice create a bright ponzu-style sauce.
Toasted sesame oil, fresh ginger, and scallions add aroma and a finishing layer of flavor.
Pro Tips Before You Start
Pat the salmon collars very dry before marinating so they sear better on the grill.
Oil the grill grates well to help prevent sticking.
Do not marinate the collars too long because the citrus can firm the outside of the fish.
Start grilling skin-side down to protect the flesh and help the skin crisp.
How to Make Grilled Salmon Collars
Step 1 – Make the ponzu mixture
Combine soy sauce, mirin, lemon juice, lime juice, orange juice, and rice vinegar in a bowl. Stir until well mixed, then divide the mixture in half.
Step 2 – Marinate the salmon collars
Pat the salmon collars dry with paper towels. Place them in a shallow dish, pour half of the ponzu mixture over them, and marinate for at least 20 minutes or up to 2 hours in the refrigerator.
Step 3 – Prepare the finishing sauce
Preheat the grill to medium heat and oil the grates well. Stir toasted sesame oil, freshly grated ginger, and sliced scallions into the reserved ponzu mixture.
Step 4 – Grill the collars
Remove the salmon collars from the marinade and place them skin-side down on the grill. Cover and cook for 3–6 minutes, then flip carefully and cook for another 4–6 minutes.
Step 5 – Finish and serve
Transfer the grilled salmon collars to serving plates. Drizzle generously with the sesame-ginger ponzu sauce and serve immediately.
What to Serve Them With
Serve grilled salmon collars with steamed white rice for a simple and satisfying meal.
They also pair well with cucumber salad, sautéed greens, or roasted vegetables.
For a lighter dinner, serve with a crisp cabbage slaw or simple green salad.
Variations / Substitutions
Use yuzu juice in place of some of the citrus juice for a more traditional ponzu flavor.
Swap scallions for chives if you want a milder onion flavor.
Add a pinch of chili flakes or sliced fresh chile for gentle heat.
If you do not have a grill, cook the collars under the broiler until charred and cooked through.
Storage & Leftovers
Store leftover salmon collars in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a low oven or enjoy chilled over rice or salad.
For best texture, serve freshly grilled whenever possible.
FAQs
Can I make this recipe ahead of time?
You can prepare the ponzu sauce ahead and marinate the salmon shortly before grilling.
How long should I marinate salmon collars?
Marinate them for at least 20 minutes and up to 2 hours in the refrigerator.
Can I use regular salmon fillets instead?
Yes, but cooking time may vary depending on thickness.
How do I know when salmon collars are cooked?
The flesh should turn opaque and flake gently when tested with a fork.
Can I cook this without a grill?
Yes, you can broil the salmon collars until lightly charred and cooked through.
Is this recipe spicy?
No, it is savory, citrusy, and bright without heat.
What does salmon collar taste like?
Salmon collar is rich, tender, and flavorful because it contains more fat than many other cuts.
Can I freeze leftovers?
Freezing is not ideal because the texture may change, but cooked salmon can be frozen if needed.
What should I serve with grilled salmon collars?
Steamed rice, vegetables, slaw, or salad all pair well with this dish.
Do I need special equipment?
No, a grill and basic kitchen tools are enough.
Final Thoughts
Grilled salmon collars are a simple way to enjoy a rich, flavorful seafood dinner at home.
The citrus ponzu marinade keeps the dish bright, while sesame oil, ginger, and scallions add a beautiful finishing touch.
Once you try this cut, it may become one of your favorite ways to grill salmon.
Full Recipe Card
Ingredients
For the salmon
- 4 salmon collars, patted dry for a better sear
- 2 tbsp toasted sesame oil
- 1 cup low-sodium soy sauce
- 3/4 cup mirin
For the ponzu sauce
- 1/3 cup lemon juice
- 1/3 cup lime juice
- 1/3 cup orange juice
- 1/4 cup rice vinegar
- 1 teaspoon freshly grated ginger
- 1 tablespoon finely sliced scallions
Instructions
- Combine soy sauce, mirin, lemon juice, lime juice, orange juice, and rice vinegar in a bowl, stirring until the mirin dissolves completely.
- Divide the mixture in half, using one portion for the marinade and reserving the other portion for serving.
- Pat the salmon collars dry with paper towels and place them in a shallow dish.
- Pour half of the ponzu mixture over the collars and coat well.
- Marinate for at least 20 minutes or up to 2 hours in the refrigerator.
- Preheat the grill to medium heat and oil the grates well.
- Stir toasted sesame oil, freshly grated ginger, and sliced scallions into the reserved ponzu sauce.
- Remove the salmon collars from the marinade and place them skin-side down on the hot grill.
- Cover and cook for 3–6 minutes, until the skin renders and develops golden char marks.
- Flip carefully and cook skin-side up for another 4–6 minutes, until the flesh is opaque and flakes gently.
- Transfer to serving plates and drizzle with the sesame-ginger ponzu sauce.
- Serve immediately with steamed rice or your favorite accompaniments.
