Grilled Salmon Collars Recipe
Grilled salmon collars are a delightful and delectable way to enjoy this popular fish, featuring tender, juicy meat with a crispy, caramelized exterior. They are incredibly easy to prepare, making them perfect for a relaxed weeknight dinner or a casual get-together with friends. When grilled to perfection, salmon collars offer a rich flavor that’s both satisfying and wholesome, ensuring everyone at your table will eagerly ask for seconds!
Why You’ll Love This Recipe
- Unique Cut: Salmon collars are often overlooked but packed with flavor and tenderness.
- Quick Cooking: Grill them in under 15 minutes—perfect for busy evenings!
- Versatile Flavoring: You can easily customize marinades or seasonings to suit your taste.
- Healthy & Nutritious: Salmon is rich in omega-3 fatty acids and high in protein.
- Impressive Presentation: The beautiful presentation of salmon collars makes them a showstopper!
Ingredients
- Salmon collars: The star of the dish; these meaty parts are full of flavor and have a great texture. If you can’t find collars, you can use salmon fillets, but the collars have a unique richness.
- Olive oil: For grilling and adding moisture; can substitute with avocado oil for a higher smoke point.
- Soy sauce: Adds umami and depth; tamari can be used for a gluten-free option.
- Honey or maple syrup: A touch of sweetness to balance the savory; both work well.
- Garlic: Freshly minced for its aromatic qualities; can substitute with garlic powder in a pinch.
- Fresh herbs (like parsley or dill): For garnish and added freshness; use whatever herbs you have on hand.
Full measurements are in the recipe card below.
How to Make the Recipe
-
Prepare the Marinade: In a bowl, mix together olive oil, soy sauce, honey, minced garlic, and your choice of herbs. This will be your flavorful marinade.
-
Marinate the Collars: Place the salmon collars in a shallow dish and pour the marinade over them. Make sure they’re well coated, then let them marinate for at least 15 minutes (or up to an hour in the fridge for more flavor).
-
Preheat the Grill: Get your grill hot. If you’re using a charcoal grill, wait until the coals are covered in white ash. For gas grills, preheat on medium-high.
-
Grill the Collars: Place the marinated salmon collars skin-side down on the grill. Cook for about 5-7 minutes, depending on their thickness. Keep an eye on them, and look for that beautiful char and crispiness.
-
Flip and Finish: Carefully flip the collars and grill for another 3-5 minutes until cooked through and flaky. They should be firm to the touch but not overcooked.
-
Serve: Once done, remove them from the grill and let them rest for a couple of minutes before serving. Garnish with extra herbs if desired.
Pro Tips for Making the Recipe
- Don’t Overcook: Salmon continues to cook even after being removed from the grill, so aim for just medium instead of well-done.
- Use a Fish Basket: If worried about sticking or falling apart, consider using a grill basket to make flipping easier.
- Experiment with Marinades: Try citrus juices, sriracha, or other spices to change up the flavor profile.
- Serve with a Side: Steamed veggies or a fresh salad pair beautifully with grilled salmon.
- Check Freshness: Always select fresh collars—look for clear eyes, bright skin, and a clean ocean smell.
How to Serve
Grilled salmon collars shine on their own but pair wonderfully with jasmine rice, quinoa, or crusty bread to soak up any leftover juices. Top with a sprinkle of sesame seeds, a wedge of lemon, or even a dollop of garlic aioli for extra flair. Serve alongside a fresh garden salad or sautéed asparagus to complete your meal!
Make Ahead and Storage
- Fridge Storage: Store any leftover grilled collars in an airtight container in the fridge for up to 2 days.
- Freezing: While not recommended for grilled collars, you can freeze uncooked marinated collars for up to 2 months—just make sure to thaw them overnight in the fridge before grilling.
- Reheating Tips: Gently reheat leftovers on the grill or in the oven at 350°F (175°C) until warmed through. You can also enjoy them cold in salads or wraps.
FAQs
Can I use other types of fish?
Absolutely! While salmon collars are delicious, you can use similar cuts from other fish, like mackerel or trout.
Is there a specific type of grill I should use?
Any grill will work, but gas grills tend to offer more control over temperature. A charcoal grill adds a lovely smokiness.
How do I know when salmon is done?
Salmon is cooked when it flakes easily with a fork and is opaque in the center. Use a meat thermometer—145°F (63°C) is the USDA-recommended safe temperature.
Can I marinate overnight?
Yes! Marinating overnight will intensify the flavors, just avoid over-marinating as it can affect the texture. Happy grilling!
Grilled Salmon Collars
Ingredients
Method
- In a bowl, mix together olive oil, soy sauce, honey, minced garlic, and your choice of herbs to make the marinade.
- Place the salmon collars in a shallow dish and pour the marinade over them, ensuring they are well coated. Let them marinate for at least 15 minutes or up to an hour.
- Preheat your grill: for charcoal, wait until the coals are covered in white ash; for gas, preheat on medium-high.
- Place the marinated salmon collars skin-side down on the grill and cook for about 5-7 minutes depending on their thickness.
- Carefully flip the collars and grill for another 3-5 minutes until they are cooked through and flaky.
- Remove the collars from the grill and let them rest for a couple of minutes before serving. Garnish with extra herbs if desired.