Buttery, flaky, and full of flavor, this dish—inspired by the Japanese method of shioyaki (salt grilling)—demonstrates just why the collar is the best part of the salmon. —Yi Jun Loh
one-inch piece of daikon radish, optional
In This Recipe
Using a brush, slather the salmon collar with mirin. Then, season both sides of the collar with salt, and let it sit for 10-15 minutes to let the salt work its magic. During this time, heat your grill or griddle pan up to temperature. You want it just below smoking hot. (Alternatively, you can roast the salmon in the oven too. If you’re using this route, heat your oven to 450°F.)
Pat dry the salmon collar with a paper towel, and place it on the hot grill, skin side down. Cook for 3-4 minutes, until the skin has nice bits of char to it, and the sides begin to turn opaque. Then flip it over and grill for another 1-2 minutes. (If you’re using an oven, place the salmon on a baking tray, skin-side up, and cook for 15 minutes. Though depending on the size of the collar, it might go for longer.)
As the salmon is cooking, finely grate the daikon with a microplane or fine grater, then press it together to form a small mound. Serve the salmon hot, with a wedge of lemon and a mound of grated daikon on the side.