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Grilled Salmon Collars

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This grilled salmon collars recipe celebrates one of the most succulent and flavourful cuts of the fish. Often overlooked, the collar is rich in healthy fats, which ensures the meat stays incredibly tender while the skin becomes beautifully crisp under the grill. Infused with a savoury glaze of ginger, garlic, and soy sauce, this dish offers a sophisticated balance of salty and savoury notes with a subtle warmth from the fresh red chilli.

As a diabetes-friendly main course, this recipe is packed with omega-3 fatty acids and high-quality protein, making it a nutritious choice for a light dinner. The slow rendering of the fat creates a melt-in-the-mouth texture that pairs perfectly with steamed greens or a crisp radish salad. It is an excellent way to enjoy sustainable seafood with minimal preparation and maximum impact.

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Ingredients for Grilled Salmon Collars

  • 1 2-inch piece ginger, peeled, thinly sliced

  • 1 fresh red chilli (such as Fresno or Holland), coarsely chopped

  • 2 garlic cloves, smashed

  • 120ml mirin (sweet Japanese rice wine)

  • 120ml soy sauce

  • 60ml sake

  • 1/2 teaspoons sugar

  • 4 salmon collars (about 1.4kg total), scaled, fins removed

  • Kosher salt

  • Vegetable oil (for grill)

How to make Grilled Salmon Collars

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Bring ginger, chilli, garlic, mirin, soy sauce, sake, sugar, and 240ml 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 60ml 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 flavour).

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 60ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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