Soy-Ginger Salmon Collars

The collar of salmon—as well as well as other rich fish—is full of flavorful meat that’s hidden among the bones and fins. When broiled, it stays succulent and stands up well to bold flavors like the soy-based sauce here. Cut from the head end of the fish, just behind the gills, they are rarely sold at fish counters since they are often taken home by the fishmonger who knows they’re delicious.Note: Salmon fillets can be used in place of salmon collars for this recipe.

Soy-Ginger Salmon Collars Recipe
Photo: Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Missie Crawford
Active Time:
20 mins
Total Time:
35 mins


  • 1/4 cup soy sauce

  • 2 tablespoons rice vinegar

  • 2 teaspoons finely grated peeled fresh ginger

  • 1 1/4 teaspoons granulated sugar

  • 4 (8-ounce) sockeye salmon collars

  • 1/2 teaspoon kosher salt

  • 4 large radishes, grated on large holes of a box grater

  • 1 cup packed shredded green cabbage

  • 1 lime, quartere


  1. Whisk together soy sauce, vinegar, ginger, and sugar in a small bowl. Measure 2 tablespoons soy-ginger sauce into a separate small bowl for brushing salmon; reserve remaining sauce for serving. Brush salmon all over with 2 tablespoons sauce; sprinkle evenly with salt. Chill 15 minutes.

  2. Preheat oven to broil with rack 6 to 8 inches from heat source. Arrange salmon, skin sides up, on a large rimmed baking sheet. Broil in preheated oven until skin is lightly charred, about 5 minutes. Flip salmon; broil until salmon flesh just flakes with a fork, about 3 minutes.

  3. Place salmon collars on plates. Toss together radishes and cabbage in a bowl; divide among plates with salmon. Drizzle with some of the reserved soy-ginger sauce. Serve with lime quarters.

Make Ahead

Soy-ginger sauce can be prepared and refrigerated up to 3 days in advance.

Suggested Pairing

Lime-zesty Spanish Albariño.

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