How to Cook Succulent Salmon Collar (Sake Kama) – The Best Cut You’re Missing Out On

Salmon collar, also known as sake kama, is one of the most flavorful yet underappreciated cuts of salmon Found right above the gills between the fish head and belly, this cut combines the gelatinous texture of cartilage with the rich fattiness of the belly. The result is succulent, buttery salmon nuggets that are an absolute treat

Though popular in Japanese izakayas, salmon collar has yet to hit the mainstream outside of Japan But trust me when I say this cut needs to be on your radar Here’s everything you need to know about how to cook up melt-in-your-mouth salmon collar at home.

What is Salmon Collar?

Salmon collar refers to the thick, fatty wedge of meat around the head of the salmon. It contains a few bones, but they are large and easy to navigate around.

This cut shines thanks to its high fat content. Salmon bellies and heads contain some of the fattiest parts of the fish, resulting in salmon collar that is rich, moist and full of fishy flavor. The fat also keeps the meat very tender through cooking.

While the leaner fish fillets dry out quickly, salmon collar remains lusciously fatty and juicy. It’s an absolute treat for salmon lovers.

Benefits of Salmon Collar

On top of being downright delicious, salmon collar offers many of the same health perks as regular salmon fillets. It’s a great source of:

• Omega-3 fatty acids to reduce inflammation
• Protein to build muscle
• Vitamin B12 to form red blood cells
• Vitamin D for strong bones
• Potassium to control blood pressure

As a fatty fish, salmon collar gives you a bigger bang for your buck by packing in more omega-3s per serving compared to leaner cuts.

Salmon collar is also sustainable, letting you use parts of the fish that would normally go to waste. You get more mileage out of one salmon by enjoying this flavorful cut.

Where to Buy Salmon Collar

The first step to cooking salmon collar is getting your hands on it. Here are some places to check:

• Japanese/Asian grocery stores: Salmon collar is popular in Japanese cuisine, so check the freezer or fish section.

• Fish markets: Ask your fishmonger to cut and save the collar for you. They may even give it to you for cheap since it’s not a popular cut.

• Online seafood retailers: Companies like Seattle Fish Co and Wild Alaskan Company sell whole salmon collars online.

Look for thick, meaty pieces of collar that are bright red/orange. Dull or thin pieces will be dried out. Aim for collars that are 2-3 inches wide for the best yield.

How to Prepare Salmon Collar

The rich taste of salmon collar shines with simple preparations. Follow these easy steps for succulent salmon every time:

1. Thaw

If frozen, thaw salmon collar overnight in the fridge until completely soft and pliable. Thick collars can take 12+ hours to thaw fully.

2. Pat Dry

Pat collar pieces dry with paper towels. Getting rid of excess moisture prevents steaming.

3. Season

Salmon loves just salt and pepper. But you can also try rubbing on smoked paprika, lemon zest, crushed garlic, or Japanese togarashi spice mix.

4. Roast

Roasting amplifies the flavor of the fatty salmon collar. Cook at 400°F for 12-15 minutes until opaque and flaky.

5. Broil

For easy weeknight dinners, broil the collar 6 inches from heat for 8-10 minutes, flipping halfway through.

6. Grill

Get smoky flavor by grilling collar over medium heat for 5-7 minutes per side. Salmon collar holds up well on the grill.

7. Air Fry

For crispy skin, air fry at 390°F for 10-12 minutes until cooked through. Mist with oil for extra crispiness.

Regardless of preparation, salmon collar should reach an internal temp of 145°F. Resist the urge to overcook this fatty cut, keeping it moist and tender.

Serving Suggestions

A few ways to put the finishing touches on your crispy, fatty salmon collar:

• Fresh lemon – A squeeze of lemon brightens up the rich flavor.

• Yuzu kosho – This Japanese chili and yuzu paste adds a kick.

• Ponzu – The soy citrus sauce complements salmon perfectly.

• Wasabi – Mix wasabi into soy sauce for dipping.

• Daikon – Grated daikon and ponzu is a refreshing accompaniment.

• Cucumber sunomono – Quick pickled cucumbers balance the richness.

• Rice – Salmon collar is fantastic over a bowl of steaming white or brown rice.

• Sesame seeds – Toasted sesame seeds add nutty crunch.

With its meaty texture and full salmon flavor, salmon collar deserves a place in your seafood rotation. Follow these simple steps to turn this underrated cut into a mouthwatering meal. Trust me, one bite and salmon collar will become a new favorite.