Don’t fuss with the salmon too much once it’s on the grill: Let the flesh naturally release from the grate before attempting to turn it. You can also use the tare marinade for any cut of salmon.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Bring ginger, chile, garlic, mirin, soy sauce, sake, sugar, and 1 cup water to a boil in a medium saucepan. Reduce heat and simmer mixture, stirring occasionally, until reduced by half, 15–20 minutes. Let cool. Strain tare through a fine-mesh sieve into a heatproof measuring glass or small bowl; discard solids. Set aside 1/4 cup tare. Pour remaining tare into a large resealable plastic bag. Season salmon lightly with salt and place in bag. Seal bag and turn salmon to coat. Chill at least 30 minutes and up to 2 hours (go the full time for the most flavor).
Step 2
Prepare a grill for medium heat. You want moderate heat for fatty fish like salmon so the fat can slowly render while the skin gets nice and crisp. Clean grate well with a wire brush. Just before you set salmon on the grill, fold up a paper towel and hold it with a pair of long tongs. Dip paper towel in oil and wipe down grate.
Step 3
Remove salmon from tare, letting excess drip back into bag; discard tare in bag. Grill salmon, skin side down, brushing occasionally with reserved 1/4 cup tare, until skin is lightly charred and crisp, 5–7 minutes. Turn salmon and grill until other side is lightly charred (don’t brush this side with tare), about 5 minutes. Transfer salmon collars to a platter.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
49 Summery Salmon Recipes
Charred on a grill or tossed into a salad, these are our favorite way to eat salmon when the weather warms up.Our Greatest Grilled Seafood Recipes
If it lives in the water, it belongs on the fire.81 Healthy Summer Grilling Recipes
Nothing against cheeseburgers or anything, but sometimes you want some grilled fish and veggies.91 Spring Grilling Recipes We Love
These recipes will bring you back to the glory of the grill this spring.
