Teriyaki Salmon Collars

Many people believe that salmon collars are “fish bones” and just throw them away. The truth is that there is a lot of meat left on the collars nine times out of ten and that meat is just completely wasted. Another benefit of salmon collars is that they are usually very inexpensive. If you go to your local grocery store and ask if they have any salmon collars, in most cases they will, if the are selling fresh salmon steaks, and you will be able to get these collars for a discounted rate—as fish bones. Not only are the salmon collars relatively inexpensive, they are also full of flavor, making them one of my favorite meals. Many people have had salmon collars at sushi joints or other restaurants, yet they believe that it is too complex of a meal to cook at home. I’m here to show you the opposite. Here is an easy recipe to make salmon collars.

Teriyaki Salmon Collars

Serving Information

  • This recipe serves 4 people
  • Preparation time is 3-5 hours
  • Cook time is under 10 minutes
  • The total time to make teriyaki salmon collars is approximately 4 hours and 10 minutes.

What You Will Need To Make Teriyaki Salmon Collars

  • Mirin
  • Sake
  • Soy Sauce
  • Sugar
  • 4 Salmon Collars

How To Make Teriyaki Salmon Collars

Make Your Own Teriyaki Sauce, How You Like It!

If you wish, you can feel free to buy a pre-made sauce at the grocery store. However, if you make your own, you can make it exactly how you want it. The main ingredients are as follows: Mirin, Sake, Soy Sauce, and Sugar. Just start mixing until you come up with the flavor you like. For my teriyaki sauce, I use ¼ cup sugar, 1 ½ cups of soy sauce, ½ cup sake, and 1 tablespoon of Mirin. However, we all have different tastes and likes so make sure to experiment and create a sauce that you can use again and again.

Let the Salmon Collars Marinate

Put the collars in a large Ziploc bag. You have to break them up and but 2 in 2 different bags. Pour in the marinade that you created or that you purchased from the store. Let it sit and marinate for 3 to 5 hours.

Cook the Salmon Collars

When you are ready to cook the salmon and it has had plenty of time to marinate, remove the salmon from the Ziploc bags. Then, put the salmon on the grill. As the fish is cooking, paint the remaining teriyaki sauce on the salmon collars. You can also choose to cook the fish in a frying pan and still adding the teriyaki sauce as it cooks. You will know when the salmon is done cooking when it becomes flakey and cooked through the center. It will only take about 4 minutes on the grill, depending on how much steak is left on the collar.



Seared Salmon With Cherry Tomato Sauce

Seared Salmon

If you’re looking for a healthy, flavorful recipe with few ingredients, look no further than our light and summery seared salmon with cherry tomato sauce. It’s sure to be your go-to dinner this season.

Ingredients (serves 4):

  • 4 salmon fillets; 1 per person (you can also try substituting other fish like Sword, flounder, or even shrimp), skins removed
  • 1 minced garlic clove (or 2 if the cloves are small)
  • 1 pint of cherry tomatoes (feel free to use another variety- Roma for extra sweetness, or heirloom if you have extra, just cut the tomatoes down and reserve some of the pulp to control the sauce’s thickness)
  • 2-3 springs of thyme
  • Salt and pepper
  • Basil leaves (for garnish)
  • Splash of vodka or white wine (optional)


  1. Heat a tablespoon of olive oil in a skillet over medium heat, add the garlic and cook until fragrant, about 1-2 minutes.
  2. Add the tomatoes and thyme sprigs, lower the heat and simmer, stirring occasionally until thickened, about 15 minutes. During the last 5 minutes of cooking add a splash of vodka or white wine for an extra kick of flavor. Finish off with salt and pepper. After 15 minutes, remove the thyme sprigs, cover the pot and keep the sauce warm until ready to serve.
  3. While the tomatoes simmer, heat a heavy skillet over medium-high heat and cover the bottom with 2 tablespoons of oil. You want a piping hot skillet, but not smoking oil.
  4. Season the salmon fillets on both sides with salt and pepper. Add the fish to the hot skillet. You want to hear a nice sizzle when you lay the fillet down. Overcrowding the skillet will defer the searing efforts, so work in batches if necessary.
  5. Depending on the thickness of your fillets, both sides should take about 4-5 minutes. (Shrimp will cook a lot faster, 3-4 minutes total). When it comes to turning the fish, a nice sear will help to flip the fillets- they should easily lift from the skillet surface, if not, they may not be ready to be turned.
  6. When the fish flakes with a fork, they’re ready. Place on a serving platter and cover with the sauce. Sprinkle julienned basil on top. Consider serving with roasted vegetables or rice.


If you want the dish to stand on its own, you can add additional elements for more body. Chopped onions sautéed with the garlic will add sweetness. To add a starch element, boil a few potatoes, cool, and add slices to the simmering sauce during the last five minutes. The potatoes will absorb some of juices making it more flavorful versus simply topping them with the fish and sauce.

If you’re more of a spicy fan, you can add a few dashes of red chili pepper flakes during the last five minutes of cooking, or consider chili pepper and paprika to season the fish fillets before cooking. This simple dish is open for numerous additions and variations.



5 Most Delicious Salmon Recipes

5 Most Delicious Salmon Recipes


Salmon, a popular oily fish, offers protein, omega-3 fatty acids, and vitamin D. Introducing this delicious, healthy fish into your diet is a great idea, here are a few ideas to get you started:



In the middle of a large sheet of parchment paper, arrange some sliced bell peppers and onions. Placed a salt and peppered salmon filet over the vegetables. Layer lemon slices on top of the fish then fold over the parchment paper and continue folding the edges, accordion style, stopping about an inch away from the fish and veggie pile. Do the same procedures for additional filets.

Bake in a 400 degree oven for about 10-12 minutes depending on the thickness of your filets, allow to cool slightly before cutting into the paper. Serve alongside quinoa sprinkled with lemon juice.



Make a brown sugar topping by mixing 3 tablespoons brown sugar, 1/2 teaspoon cinnamon, 1 teaspoon soy sauce, and 1 teaspoon of chili hot sauce like Siracha. Feel free to adjust seasoning as desired. This mix should be enough for 4 8-ounce salmon filets.

Place the salmon on a foil lined pan and cover the top of each filet with the brown sugar mixture. Bake at 400 degrees for 10 to 15 minutes.



Perhaps the easiest treatment of salmon is to serve in a taco. For this application you can use fresh filets or canned. If you’re using fresh salmon, rub the filet with oil and your favorite taco seasoning, then bake at 400 degrees for 10 to 15 minutes depending on thickness. Allow to cool slightly before flaking and adding into your tacos. Top as desired, coleslaw will fare well with the fish.

For canned salmon, purchase the no bones and no skin, or pick through as much of the skin and bones as you can. Add 1 tablespoon of taco seasoning, 1 tablespoon mayonnaise, and 2 tablespoons breadcrumbs per 8 ounces of fish. Form into longs, about the width and length of your index finger, then pan fry until golden brown, about 4 minutes each side. Drain excess oil on paper towels before enjoying.



Perhaps one of the best salmon meals combines smoked salmon and cream cheese at breakfast: the salmon breakfast bagel. Smear a  savory bagel of your liking with cream cheese. Then layer smoked salmon, thinly sliced red onion, tomato, and sprinkle with capers. Grind some black pepper before closing it up with the other bagel half.



A take on crab cakes, salmon cakes offer a healthful boost. If you have a favorite crab cake recipe then simply switch out the crab for canned salmon. If you don’t, mix 16 ounces of canned salmon with 1/2 cup mayonnaise, 1/2 cup of each: finely chopping celery, bell pepper, and onion. Mix in salt and pepper to taste and add some dill or a squeeze of lemon juice if you have them on hand. Add 3/4 cup of bread crumbs then mix to incorporate. Make fist sized patties, add more mayonnaise if the mixture isn’t staying together, or put in the refrigerator (the cooler the mixture, the better it combines).

Place the patties in the refrigerator for about 20 minutes before pan frying for about 5 minutes each side until golden brown. Drain on paper towels, serve on a brioche bun with some lemon aioli, tomato, and lettuce.


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