I'm going to let you in on a fisherman's secret treat!
Salmon collars are located between the head and the body of the fish, and are often wasted by large processors. But fishermen know salmon collars are especially tender and delicous. This tasty way to use the whole fish is a crowd-pleaser, sweet and caramelized right off the grill!
12 oz SenaSea Salmon Collars (about 10 collars)
1/2 Cup soy sauce
1/3 Cup brown sugar
1 Tbsp sesame oil
1/2 inch knob of ginger (chopped)
2 cloves garlic
1 Tbsp black and/or white sesame seeds
1/2 Cup sweet chili sauce (Mae Ploy or Thai Kitchen)
1) Rinse and pat collars dry
2) Combine all ingredients except sweet chili sauce in a large bowl, whisk to combine
3) Add collars, stir to coat, let sit for about 30 min.
4) Heat grill to med-high and cover with foil.
5) Dip marinated collars in sweet chili sauce and place on foiled grill.
6) Grill about 7 minutes per side. Serve immediately.
Serves 2. Serve alone as an appetizer, or pair with rice and sautéed veggies for a complete meal.
Recipe by Diane Wiese. Diane is a long time Alaskan resident in Cordova. Her recipes are a beautiful tribute to Alaska, showcasing the the local flora and fauna she has foraged herself. She leads product innovation at Sixty North Seafoods, and does recipe development for the Copper River Marketing Association. For more inspiration, find her on instagram @copper_river_coastal.
- Sena C Wheeler
Sena holds degrees in nutrition and food science in addition to being a Mom, foodie, and third generation fisherman's wife. Visit her at SenaSea.com where she blogs about family, fish and food.
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Have a friend that would love this recipe? Share the love and pass it on! Our family business runs on word of mouth and we appreciate you taking the time to help us out. Thanks! -Sena