Grilled Salmon Collars

Grilled salmon collars are a flavorful and nutrient-rich cut of fish, easy to prepare and perfect for any casual meal or barbecue.

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Prep Time 30

Cook Time 10

Total Time 40

Servings: 2 servings

Course: Dinner, Main Course

Cuisine: American, Healthy

Calories: 250

Ingredients Method Notes

Ingredients

Main Ingredients

2 pieces Salmon collars Look for fresh collars from sustainable sources; they should have a nice pink color and smell fresh. You can substitute with other fish collars (like tuna) if you can’t find salmon.
2 tablespoons Olive oil Great for grilling because it helps to keep the collars moist and enhances their flavor. You can substitute with another oil, like avocado or grapeseed oil.
2 cloves Garlic, minced Adds aroma and depth. Garlic powder can be used in a hurry.
2 tablespoons Soy sauce Adds umami and a hint of saltiness. Tamari can be used for gluten-free; coconut aminos for soy-free.
1 juiced Lemon Fresh lemon juice is best; bottled can work in a pinch.
1/4 cup Fresh herbs (like parsley or dill) Feel free to use whatever herbs you have on hand.

Method

Preparation

In a bowl, mix together olive oil, minced garlic, soy sauce, and the juice from a fresh lemon. Stir well to combine.
Place the collars in a shallow dish or zip-top bag and pour the marinade over them. Ensure they are well-coated. Let them marinate for at least 30 minutes at room temperature, or up to 2 hours in the fridge.

Grilling

Heat your grill to medium-high. If using a charcoal grill, allow the coals to be covered in white ash.
Remove the collars from the marinade, letting any excess drip off. Place them skin-side down on the grill grates.
Grill for about 4-5 minutes per side or until they have nice grill marks and are cooked through.

Serving

Once grilled, remove the collars from the grill and squeeze some fresh lemon juice over the top. Garnish with freshly chopped herbs before serving.

Notes

Allowing the collars to marinate enhances the flavor. Watch the grill temperature; too hot risks burning, too cool won’t cook properly. A fish spatula can help flip delicate fish without falling apart. This dish pairs well with rice or a fresh salad and can also be used in tacos.