Asian grilled salmon collars are rich, savory, and surprisingly easy to make at home.
The citrusy ponzu-style sauce adds brightness, while the grill brings smoky char and crispy edges to every bite.
Why You’ll Love This Recipe
Salmon collars are deeply flavorful, tender, and cook quickly on the grill.
The soy, mirin, and citrus mixture creates a bold balance of salty, sweet, and tangy flavors.
This recipe feels special enough for guests but is simple enough for a relaxed weeknight dinner.
The finishing sauce adds freshness and extra depth right before serving.
What You’ll Need (Ingredient Highlights)
Salmon collars are the star here, offering rich, juicy meat and crisp skin when grilled properly.
Low-sodium soy sauce brings savory depth without making the dish overly salty.
Mirin adds gentle sweetness that balances the bright citrus juices.
Lemon, lime, and orange juice create a lively ponzu-style base with layered acidity.
Fresh ginger and scallions give the finishing sauce a sharp, aromatic lift.
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 reduce sticking, especially since salmon skin is delicate.
Do not marinate too long, or the citrus can start to change the texture of the fish too much.
Use a fish spatula or wide metal spatula for easier flipping.
How to Make Asian Grilled Salmon Collars
Step 1 – Make the ponzu base
In a bowl, stir together the soy sauce, mirin, lemon juice, lime juice, orange juice, and rice vinegar until well combined.
Step 2 – Divide the sauce
Split the mixture in half. Use one half for marinating the salmon and reserve the other half for the finishing sauce.
Step 3 – Marinate the salmon
Pat the salmon collars dry with paper towels. Place them in a shallow dish, pour the marinade over them, and let them sit for 20 minutes to 2 hours in the refrigerator.
Step 4 – Prepare the finishing sauce
Stir the toasted sesame oil, grated ginger, and sliced scallions into the reserved sauce. Set aside until ready to serve.
Step 5 – Preheat the grill
Heat the grill to medium and oil the grates well. Remove the salmon collars from the marinade before grilling.
Step 6 – Grill the salmon
Place the collars skin-side down on the grill. Cover and cook for 3 to 6 minutes, then flip and cook another 4 to 6 minutes until the flesh is opaque and flakes easily.
Step 7 – Finish and serve
Transfer the grilled salmon collars to plates and drizzle generously with the sesame-ginger ponzu sauce. Serve right away.
What to Serve Them With
Steamed jasmine rice is a simple and classic pairing.
Grilled vegetables or sautéed bok choy work well alongside the rich salmon.
You can also serve the collars with cucumber salad or pickled vegetables for a fresh contrast.
Variations / Substitutions
Swap orange juice for yuzu juice if available for a more traditional citrus profile.
Add a little honey if you want the sauce slightly sweeter.
Use finely chopped chives instead of scallions if needed.
If you do not have a grill, cook the collars under a broiler until lightly charred and cooked through.
Storage & Leftovers
Store leftover salmon collars in an airtight container in the refrigerator for up to 2 days.
Keep the extra sauce separately for the best texture and flavor.
Reheat gently in the oven or enjoy cold with rice or salad.
FAQs
What are salmon collars?
They are the flavorful cuts found just behind the salmon’s head and near the belly, known for their rich texture.
Can I make this recipe without a grill?
Yes, you can broil the salmon collars in the oven until cooked through and lightly charred.
How long should I marinate the salmon?
About 20 minutes is enough, though you can marinate for up to 2 hours in the refrigerator.
How do I know when the salmon is done?
The flesh should turn opaque and flake easily with a fork.
Can I use this sauce on other seafood?
Yes, it works very well with shrimp, tuna, or grilled white fish.
Is this recipe kid-friendly?
Yes, especially when served with rice and mild side dishes.
Can I make the sauce ahead of time?
Yes, you can prepare it a few hours ahead and keep it chilled until serving.
What makes salmon collars so good?
They have a higher fat content and lots of tender meat, which makes them especially juicy and flavorful.
Final Thoughts
Asian grilled salmon collars are a simple way to turn an often-overlooked cut into something memorable.
With smoky char, tender fish, and a bright finishing sauce, this recipe delivers big flavor with very little effort.
Full Recipe Card
Ingredients
- 4 salmon collars, patted dry
- 2 tbsp toasted sesame oil
- 1 cup low-sodium soy sauce
- 3/4 cup mirin
- 1/3 cup lemon juice
- 1/3 cup lime juice
- 1/3 cup orange juice
- 1/4 cup rice vinegar
- 1 tsp freshly grated ginger
- 1 tbsp finely sliced scallions
Instructions
- Stir soy sauce, mirin, lemon juice, lime juice, orange juice, and rice vinegar together in a bowl.
- Divide the mixture in half.
- Pat the salmon collars dry and marinate them in half of the sauce for 20 minutes to 2 hours.
- Mix sesame oil, ginger, and scallions into the reserved sauce.
- Preheat the grill to medium and oil the grates well.
- Grill salmon collars skin-side down for 3 to 6 minutes.
- Flip and cook 4 to 6 minutes more, until opaque and flaky.
- Drizzle with the finishing sauce and serve immediately.
