What part of the fish is salmon kama?

Salmon kama refers to the collar of the salmon—the triangular section of meat just behind the gills and beneath the head. It includes a small portion of belly meat and is prized for its high fat content, tenderness, and flavor.

Is salmon collar better than fillet?

Many people say yes. While salmon fillets are leaner and more uniform, salmon kama is richer, juicier, and more flavorful due to its fat marbling. It also crisps up beautifully when grilled, offering more texture and depth.

How do you eat salmon kama properly?

You eat it directly off the bone using chopsticks, a fork, or even your fingers. Peel back the crispy skin and dig into the juicy meat underneath. Watch for small bones, and don’t forget to squeeze lemon or dip in ponzu sauce for extra brightness.

Can I freeze leftover grilled salmon kama?

Absolutely. Let it cool, then wrap tightly in foil or place in an airtight container. It will keep for 2–3 months in the freezer. Reheat gently in an oven or air fryer to preserve texture.

What’s the difference between salmon kama and hamachi kama?

Both are collars— salmon kama comes from salmon, and hamachi kama comes from yellowtail (hamachi). Salmon is fattier and slightly stronger in flavor, while hamachi is lighter, milder, and often more delicate in texture.

Is salmon kama healthy?

Yes! It’s high in Omega-3 fatty acids, protein, vitamin D, and B12. It’s also low in carbs and naturally gluten-free, making it ideal for keto, paleo, and clean-eating diets.

Salmon Kama: Grilled Collar Recipes with Big Flavor ✅

Name: Salmon Kama Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 2 salmon collars (kama); Coarse sea salt; Lemon wedges; Optional: grated daikon (daikon oroshi)

Description

A traditional Japanese favorite, salmon kama (salmon collar) is prized for its rich flavor and tender, fatty meat. This salt-grilled version is crispy on the outside, juicy on the inside, and surprisingly easy to make at home.

Ingredients

Scale

2 salmon collars (kama)
Coarse sea salt
Lemon wedges
Optional: grated daikon (daikon oroshi)

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Instructions

Pat the salmon collars dry with paper towels.
Rub both sides generously with sea salt.
Let sit for 15–30 minutes, then optionally rinse and pat dry again.
Preheat grill or broiler to high.
Grill or broil skin-side down for 6–8 minutes until browned.
Flip and cook the other side for 5–7 minutes.
Serve hot with lemon and daikon on the side.

Notes

Drying the skin helps it crisp up beautifully.
Keep an eye during broiling—fat may cause flare-ups.
Ponzu or soy sauce can be served on the side for dipping.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Grilling / Broiling
Cuisine: Japanese

Nutrition

Serving Size: 1 salmon collar (120g)
Calories: 230 kcal
Sugar: 0 g
Sodium: 280 mg
Fat: 13 g
Saturated Fat: 3 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 0 g
Fiber: 0 g
Protein: 24 g
Cholesterol: 70 mg