Crispy Broiled Salmon Kama

This prized Japanese broiled salmon kama recipe highlights the succulent, fatty collar cut located behind salmon gills. High broiler heat crisps the outer skin while keeping internal meat extraordinarily juicy. Fresh lemon juice cuts through the rich fish oils.

Rinse salmon collars under cold water and pat completely dry with paper towels. Season both sides heavily with coarse sea salt and cracked black pepper. Place collars skin-side up on an oiled broiler rack.

Broil seven minutes until skin blisters with dark golden spots and meat cooks through. Serve hot with grated daikon radish and ponzu dipping sauce. For another wild salmon cut, try this silverbrite salmon.

Natacha

Crispy Broiled Salmon Kama

Crispy broiled Japanese salmon collars served with grated daikon radish and ponzu sauce.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 2 collars

Ingredients Method

Ingredients

  

Salmon Collar

• 2 pieces fresh salmon collars (salmon kama)
• 1 tsp toasted sesame oil or olive oil
• 1 tsp coarse sea salt
• ½ tsp black pepper

Serving

• ¼ cup grated daikon radish (daikon oroshi)
• 2 tbsp ponzu sauce
• 1 lemon cut into wedges

Method

 

1. Set oven broiler to high and place rack 6 inches from heating element.
2. Pat salmon collars completely dry with paper towels to ensure crispy skin.
3. Brush collars lightly with sesame oil and season heavily with sea salt and black pepper.
4. Place collars skin-side down on a foil-lined baking sheet and broil for 6 minutes.
5. Flip skin-side up and broil 6 to 8 minutes longer until skin is blistered and golden.
6. Serve hot immediately with grated daikon radish, lemon wedges, and ponzu sauce.