Salmon Kama recipe: Cooking and Enjoying This Japanese Delicacy
Salmon kama, also known as salmon collar, is a hidden gem in Japanese cuisine that offers a rich, buttery taste with an incredibly tender texture. Often overlooked, this fish cut is prized for its high-fat content, making it perfect for grilling, broiling, or baking.
This guide explores what makes salmon kama recipe unique, the best cooking methods, and tips for enhancing its flavor. Whether you’re a home cook or a seafood enthusiast, this article will help you master salmon kama and enjoy it like a pro.
- by Emma Rodriguez
- published
What Is Salmon Kama?
Salmon kama refers to the collar of the salmon, the section just behind the gills and below the head. It is a meaty, fatty cut that remains incredibly moist when cooked, thanks to its natural oil content.
Why salmon kama recipe is So Popular?
Flavorful & Juicy: Salmon kama stays moist and tender due to its high-fat content.
Affordable & Sustainable – Since it’s often discarded in Western markets, it’s an economical and sustainable seafood choice.
Easy to Cook – With minimal seasoning and simple cooking methods, salmon kama delivers an impressive flavor.
Are Salmon Collars Good?
Absolutely! Salmon collars are considered a delicacy in many cultures because of their incredible flavor, soft texture, and crispy skin when cooked properly.
Health Benefits of Salmon kama recipe:
✅ Rich in Omega-3s – Great for heart and brain health.
✅ High in Protein – Helps build and repair muscles.
✅ Loaded with Vitamins – Contains vitamin D, B vitamins, and essential minerals.
If you love succulent, melt-in-your-mouth seafood, you’ll love salmon collars!
How to Prepare Salmon Kama recipe: Best Methods
Salmon kama is highly versatile and can be cooked using different techniques. Below are the best ways to prepare salmon kama while preserving its natural richness.
1.Grilled Salmon Kama (Shioyaki-Style)
One of the most traditional ways to prepare salmon kama is grilling with salt, known as shioyaki.
Ingredients:
- 2 pieces of salmon kama
- 1 tsp sea salt
- ½ lemon (for serving)
Instructions:
- Rinse the salmon kama and pat it dry.
- Sprinkle both sides with sea salt and let it rest for 15 minutes.
- Preheat the grill to medium-high heat.
- Place the salmon kama skin-side down and grill for 5-7 minutes per side until golden brown.
- Serve with a squeeze of lemon.
2. Broiled Salmon Kama with Soy Sauce Glaze
Broiling is a fantastic method to get crispy skin while keeping the inside moist and juicy.
Ingredients:
- 2 salmon kama pieces
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sake
- 1 tsp sugar
- ½ tsp grated ginger
Instructions:
- Mix a bowl of soy sauce, mirin, sake, sugar, and ginger.
- Marinate the salmon kama for 30 minutes.
- Preheat the broiler and line a baking sheet with foil.
- Place the salmon kama under the broiler and cook for 6-8 minutes per side, basting with marinade.
- Serve with steamed rice and pickled vegetables.
3. Miso-Marinated Salmon Kama recipe
For a deeper umami flavor, try a miso marinade.
Ingredients:
- 2 salmon kama pieces
- 2 tbsp white miso
- 1 tbsp sake
- 1 tbsp mirin
- 1 tsp sugar
Instructions
- Mix miso, sake, mirin, and sugar into a paste.
- Coat the salmon kama and marinate for at least 12 hours (overnight for best results).
- Preheat the oven to 400°F (200°C) and bake for 15-20 minutes until golden.
What Are the Disadvantages of Salmon Collars?
While salmon collars are delicious, there are a few things to keep in mind:
1. They Have Bones
Unlike boneless fillets, salmon collars contain some small bones. However, they are easy to remove while eating.
2. Harder to Find
Salmon collars aren’t always available at regular supermarkets. You may need to visit Asian grocery stores, Japanese markets, or seafood specialty stores.
3. Can Be Oily
Because of their high-fat content, salmon collars can be more prosperous and greasier than other fish parts. If you prefer leaner cuts, you should eat them in moderation.
👉 Overall, the taste and texture make salmon collars worth trying!
How to Cut Out a Salmon Collar
You can remove the collar yourself if you buy a whole salmon or a large cut. Here’s how:
Step 1: Gather Your Tools
- A sharp fillet knife
- A cutting board
- A pair of kitchen shears (optional)
Step 2: Locate the Collar
Find the area behind the gills, just under the head.
Step 3: Make the Cuts
- Cut behind the gills, slicing downward at an angle.
- Cut toward the backbone, stopping before the spine.
- Use kitchen shears to clip through any tricky parts.
- Repeat on the other side to remove both collars.
- Now you have fresh salmon collars ready to be cooked!
FAQs About Salmon Kama
Conclusion
Salmon kama recipe is a delicious, healthy, and budget-friendly seafood cut that deserves more attention. Whether you grill, broil, or bake it, you’ll enjoy a rich, buttery taste with crispy edges.
👉 Have you tried salmon kama before? Share your experience in the comments below!
📌 Don’t forget to share this guide with fellow seafood lovers!
