How To: Grilled collars
Most anglers take home beautiful salmon fillets after a day on the river—but one of the best parts of the fish is often overlooked: the salmon collar.
Salmon collars come from the section just behind the gills and around the pectoral fins. This area contains some of the richest, fattiest meat on the entire fish, and when cooked properly it’s incredibly flavorful.
If you’re looking for an easy alternative salmon recipe, grilled collars are hard to beat.
Best Salmon for Collars
Not all salmon collars are the same size.
Coho salmon and king salmon produce the best collars because they’re large and contain a good amount of meat. Pink and sockeye collars are still edible, but they tend to be small and don’t yield very much meat.
If you’re filleting coho or kings, it’s definitely worth saving the collars.
Simple Marinade and Grill Method
Salmon collars are incredibly easy to cook.
Start by marinating them in your favorite salmon marinade. We prefer a teriyaki-based marinade, which complements the rich flavor of the meat.
Basic steps:
- Place collars in a bowl or bag with marinade
- Let them sit for 30 minutes to a few hours
- Preheat the grill to medium-high heat
- Place the collars skin side down on the grill
As they cook, the skin crisps up nicely while the fat in the meat renders down.
Rich, Flavorful Meat
One of the best things about salmon collars is the texture. The meat is oily, tender, and extremely flavorful.
Once cooked, the meat pulls right off the bone with a fork or your fingers. Even the darker grey meat—which some people trim away from fillets—is excellent when cooked this way.
It’s a simple recipe, but one that many salmon anglers quickly become hooked on after trying it once.
Best Enjoyed Fresh
One important tip: salmon collars don’t freeze well. Because they are so rich and fatty, they tend to develop a strong fishy flavor after being frozen.
For the best results, enjoy them fresh the same day you process your fish. They make a perfect appetizer or quick meal after a successful day on the water.
Don’t Throw Them Away
Next time you’re cleaning coho or king salmon, save the collars and throw them on the grill. It’s an easy way to enjoy a part of the fish that often gets overlooked—and many people end up liking it just as much as the fillets.
