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Ready to Serve: Broiled Salmon Kama

Guide to Crispy Grilled Salmon Kama

By Nancy
Craving crispy fish with bold flavor? Learn how to make perfect [Salmon kama] with easy tips and serving ideas. Try it tonight!
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Prep Time 10 minutes
Cook Time 15 minutes
Marinating time (optional) 30 minutes
Total Time 25 minutes
Course Appetizer or Main Course
Cuisine Japanese
Servings 2
Calories 220 kcal

Equipment

  • Grill or grill pan Essential for achieving that perfect char and smoky flavor
  • Kitchen tongs For safe handling and flipping of the salmon kama
  • Paper towels To pat dry the collars before seasoning
  • Small bowl For mixing marinades or holding dipping sauces
  • Serving platter To present your beautifully grilled salmon kama

Ingredients
  

  • Essential Ingredients
  • 2-3 salmon kama salmon collars
  • 2 tablespoons coarse sea salt
  • 1 tablespoon sake or dry white wine
  • Fresh lemon wedges
  • Optional Flavor Enhancers:
  • 1 teaspoon grated fresh ginger
  • Soy sauce for dipping
  • Daikon radish grated
  • Scallions finely chopped

Instructions
 

Step 1: Prepare Your Salmon Kama

  • Pat the salmon kama completely dry with paper towels, removing any excess moisture that could prevent proper browning. Season generously with coarse sea salt on both sides, allowing the salt to draw out moisture and create that coveted crispy skin texture.
    Raw salmon Kama seasoned with coarse sea salt on a wooden cutting board, with lemons and a bowl of salt nearby.

Step 2: Preheat and Oil Your Grill

  • Heat your grill to medium-high heat, around 400°F, ensuring even heat distribution across the cooking surface. Lightly oil the grates to prevent the delicate salmon skin from sticking during the cooking process.

Step 3: Initial Grilling – Skin Side Down

  • Place the salmon kama skin-side down on the grill, listening for that satisfying sizzle that indicates proper heat contact. Cook for 6-7 minutes without moving, allowing the skin to develop a beautiful golden-brown crust.
    Salmon Kama collars cooking skin-side down on a grill rack, with a hint of citrus in the background.

Step 4: The Perfect Flip

  • Using tongs, carefully flip the salmon kama to the flesh side, watching for the skin to release easily from the grates. Drizzle with sake and continue grilling for 5-6 minutes until the flesh is opaque and flakes easily.

Step 5: Final Touch and Rest

  • Remove from grill when the internal temperature reaches 145°F, allowing the salmon kama to rest for 2-3 minutes. This resting period ensures the juices redistribute throughout the meat for optimal tenderness.
    Broiled salmon Kama collars on a plate with lemon wedges and a small bowl of dark dipping sauce.

Notes

Nutritional Information

  • Calories per serving: 280-320 calories 
  • Protein: 25-30 grams 
  • Omega-3 fatty acids: 1.5-2 grams 
  • B-vitamins: Rich in B12, B6, 
Keyword grilled, seafood, fish collar, izakaya, summer, healthy, low carb, Salmon Kama