Recipe courtesy of Chris Whittaker
Episode: Vancouver Cool
Total:
8 hr 25 min
Active:
20 min
Yield:
4 servings
Level:
Intermediate
Total:
8 hr 25 min
Active:
20 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 1 cup sake kasu (see Cook's Note)
  • 3 tablespoons sugar 
  • 1 tablespoon fine sea salt 
  • 20 salmon collars (from coho, spring or sockeye salmon), scaled
  • 1/4 cup vegetable oil, for oiling grill grates
  • Pickled vegetables, for serving
  • Cold sake, for serving

Directions

Watch how to make this recipe.

For marinating the collars: Whisk the sake kasu, 1/4 cup of water, the sugar and salt together in a medium bowl until smooth. Place the salmon collars in an airtight container and coat them with the sake kasu marinade. Refrigerate the collars overnight or for up to 2 days.

For grilling the collars: Heat a charcoal or gas grill to high heat. Remove the collars from the marinade and wipe dry. Use tongs and a folded paper towel to grease the grill grates with the vegetable oil.

Lay the collars on the grill skin-side down and cook until the edges begin to caramelize and the flesh of the salmon becomes pale pink, about 1 1/2 minutes. Flip the collars over and cook on the second side until the flesh easily pulls away from the bone, about 1 1/2 minutes longer, then transfer the grilled collars to a platter. Rest the collars for 2 minutes before serving with your favorite pickled vegetables and some cold sake.

Cook's Note

Sake kasu or simply kasu is the solid white matter that is left over after the rice mash is pressed and fermented during the sake making process. It is available through Artisan Sake Maker. Salmon collars are a natural byproduct of filleting salmon, meaning your local fishmonger or seafood counter is your best bet for finding them. Call ahead so the collars will be waiting for your arrival.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Grilled Hamachi Collar with Ponzu Dipping Sauce

Recipe courtesy of Kelsey Nixon

Black Grouper Collar with Mango Chutney

Hamachi Collar with Fennel Apple Salad

African Pompano Collar with Warm Kale Salad and Pancetta Vinaigrette

Recipe courtesy of Brandon McGlamery

Broiled Salmon

Recipe courtesy of Steve Scarabosi

Salmon Strudel

Recipe courtesy of Michael Symon

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Man Fire Food

7:30am | 6:30c

Man Fire Food

8:30am | 7:30c

Man Fire Food

9:30am | 8:30c

Vinny & Ma Eat America

10:30am | 9:30c

Vinny & Ma Eat America

11:30am | 10:30c

Vinny & Ma Eat America

12:30pm | 11:30c

Carnival Eats

1:30pm | 12:30c

Carnival Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Chopped

6pm | 5c

Chopped

7pm | 6c
On Tonight
On Tonight

Chopped

8pm | 7c

Chopped

9pm | 8c

Chopped

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Chopped

12am | 11c

Chopped

1am | 12c

Chopped

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c