Yens Salmon Collar, Frozen 680 g
Details
Description
### **Yens Salmon Collar 680g**
**Product Description:**
Savor the rich, fatty cut prized by chefs and home cooks alike — **Yens Salmon Collar** is a 680g pack of premium-quality salmon collars, perfect for grilling. Known for its tender, juicy meat and high Omega-3 content, the collar (the section just behind the gills) offers a deliciously moist texture and deep flavor. Individually frozen to preserve freshness, this product is ideal for BBQs, air-frying, or oven grilling.
* **Cut:** Salmon Collar
* **Weight:** 680g (approx. 4–6 pieces)
* **Usage:** Grilling, Broiling, Air-Frying, or Roasting
* **Storage:** Keep frozen at or below -18°C (0°F)
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### **3 Easy Grilling Recipes for Salmon Collar**
#### **1. Classic Salt-Grilled Salmon Collar (Shioyaki Style)**
**Ingredients:**
* 2 salmon collars
* Sea salt
* Lemon wedges (for serving)
**Instructions:**
1. Lightly rinse and pat dry the salmon collars.
2. Generously sprinkle sea salt on both sides.
3. Let sit at room temperature for 15–20 minutes.
4. Grill over medium-high heat for 4–5 minutes per side, or until crispy and golden.
5. Serve with lemon wedges and steamed rice.
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#### **2. Miso-Marinated Grilled Salmon Collar**
**Ingredients:**
* 2 salmon collars
* 2 tbsp white miso paste
* 1 tbsp mirin
* 1 tbsp sake
* 1 tsp sugar
**Instructions:**
1. Mix miso, mirin, sake, and sugar into a smooth marinade.
2. Coat the salmon collars and marinate in the fridge for 4–6 hours.
3. Wipe off excess marinade to avoid burning.
4. Grill over medium heat until the edges are charred and inside is tender (about 4 minutes per side).
5. Serve with pickled vegetables or miso soup.
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#### **3. Garlic Soy Glazed Grilled Salmon Collar**
**Ingredients:**
* 2 salmon collars
* 2 tbsp soy sauce
* 1 tbsp sesame oil
* 1 tsp honey
* 2 cloves garlic (minced)
* 1 tsp grated ginger
**Instructions:**
1. Combine soy sauce, sesame oil, honey, garlic, and ginger in a bowl.
2. Brush marinade onto the salmon collars.
3. Grill on medium heat for 4–6 minutes per side, basting with extra marinade during cooking.
4. Garnish with chopped scallions and sesame seeds.
