Salt Grilled Salmon Collar
Psst. The collar is secretly the best part of the salmon. It's succulent, spoon-tender, and has all the flavorful fats of salmon belly, making it the most underrated cut of fish out there. This simple, Japanese-inspired salt-grilled (shioyaki) recipe lets the collar meat speak for itself, with just a touch of aroma and acidity from the mirin and lemon juice to help it shine. The raw, grated daikon may seem like a random addition, but its fresh bitterness cuts through the fattiness of the salmon in the most pleasurable way.
Ingredients
- 1 salmon collar
- 1 tablespoon mirin
- 1/2 teaspoon kosher salt
- 1 wedge lemon
- 1 (1-inch) piece daikon radish, optional