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Broiled salmon kama on a dark plate with grated daikon, lemon wedge, and soy sauce

Salmon Kama (Salt-Grilled Salmon Collar)

Salmon kama is the rich, fatty collar of the salmon. Salted and broiled until the skin crackles, it is served Japanese style with grated daikon, lemon, and soy sauce or ponzu.
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Prep Time 10 minutes
Cook Time 14 minutes
Salting 15 minutes
Total Time 39 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lb salmon collars (kama) 2 to 4 pieces, cleaned and split if joined
  • 1 1/2 tsp coarse sea salt or kosher salt use about half as much fine salt
  • 1 lemon cut into wedges
  • 1 cup grated daikon radish from a 4 to 5 inch piece, lightly squeezed
  • 2 tbsp soy sauce or ponzu for serving
  • 1 green onion thinly sliced, optional
  • shichimi togarashi optional, for serving
  • 1 tsp neutral oil for the rack

Equipment

  • Rimmed baking sheet
  • Wire rack
  • Grater (for daikon)
  • Instant-read thermometer

Method
 

  1. Clean: Rinse the collars under cold water, rubbing away any blood along the bone. Scrape off loose scales, remove any gill pieces, and cut joined V-shaped collars in half through the center bone.
  2. Salt: Pat the collars dry, then sprinkle coarse salt generously on all sides, especially the skin. Let rest 10 to 15 minutes.
  3. Dry again: Blot off the moisture that appears on the surface with paper towels. Do not rinse off the salt.
  4. Preheat: Set an oven rack 4 to 6 inches below the broiler and preheat on high for 5 minutes. Line a rimmed baking sheet with foil and set a lightly oiled wire rack on top.
  5. Broil skin-side down: Arrange the collars skin-side down on the rack with space between them. Broil 5 to 7 minutes, until the flesh is opaque and the edges begin to brown. Wrap long fin tips in foil if they start to burn.
  6. Flip and finish: Turn the collars skin-side up and broil another 5 to 7 minutes, until the skin blisters and chars in spots and the meat near the bone flakes easily (145°F).
  7. Serve: Plate with grated daikon, lemon wedges, and a small dish of soy sauce or ponzu. Garnish with green onion and shichimi togarashi if you like.

Notes

Air fryer: Cook skin-side up at 400°F for 12 to 15 minutes, no flip needed.
Grill: Oil the grates well and cook over medium-high heat, about 5 to 7 minutes per side.
Glazes: If using miso or teriyaki, skip most of the salt and brush the glaze on only in the last 2 to 3 minutes so it does not burn.
Storage: Refrigerate leftovers up to 2 days. Flake the meat into onigiri, fried rice, or ochazuke.