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Broiled Salmon Collars (Sake Kama) with Sapporo Beer and lemon.

Broiled Salmon Collar

Kathleen Higashiyama
Broiled Salmon Collars, also known as sake kama, is a succulent, tender fish dish that many Japanese restaurants serve. It takes less than 20 minutes to make with only four ingredients and is rich in flavor and Omega-3 fatty acids.
5 from 1 vote
Prep Time 10 mins
Cook Time 7 mins
Course Appetizer, Side Dish
Cuisine Japanese
Servings 4


  • 4 Salmon collars
  • 2 tablespoons mirin
  • Lemon wedges for serving
  • Soy sauce for serving


  • Place the oven rack 6-8 inches away from the top of the oven. Turn the broiler on the high setting (500 F).
  • Place a cooling rack on a baking sheet. Brush the cooling rack with vegetable oil to prevent the fish from sticking to the rack. If you don't have a rack, line a baking sheet with aluminum foil and brush with oil.
  • Arrange the fish skin side down on the rack and brush each collar with mirin. Let the mirin sit on the fish for 10 minutes.
  • Place the baking sheet on the top oven rack and broil for 7-10 minutes. The fish will look browned and blistered and the flesh will be flaky and tender.
  • Plate the fish and serve with lemon wedges and soy sauce for dipping. Squeeze the lemon juice on the fish and enjoy.


Store leftovers in an air-tight container or wrap in foil and refrigerate. To reheat, heat the oven to 350 F, remove the collars from the refrigerator, and allow the collars to reach room temperature (about 15 minutes). Place the collars on a baking sheet and heat for 7-10 minutes. Serve with lemon and soy sauce.
Keyword broiled fish, fall appetizer, fish dinner, healthy dinner, japanese appetizer, japanese fish, japanese salmon, sake kama, salmon, salmon collar, weeknight dinner
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