Grilled Salmon Kama
Salmon Kama refers to the flavorful collar cut of the salmon, a prized part of the fish known for its tender, juicy meat and crispy skin. Whether grilled, baked, or broiled, salmon kama offers a delectable seafood experience that highlights the richness of salmon, making it an ideal dish for both casual meals and special occasions.
Equipment
- 1 Grill Preheat to medium-high heat for even cooking.
- 1 Tongs Used to flip the salmon kama during grilling.
- 1 Basting Brush For applying oil, marinade, or lemon juice.
- 1 Plate To serve the grilled salmon kama.
Ingredients
- 2 pieces Salmon Kama collars Cleaned and patted dry (approx. 4-6 oz per piece)
- 1 tbsp Olive Oil For brushing on the salmon kama
- 1 tsp Salt To taste
- 1 tsp Pepper To taste
- 1 tbsp Lemon Juice For marinating or applying after grilling
- 1 clove Garlic optional Minced, to add extra flavor if desired
- 1 tbsp Soy Sauce optional For extra depth of flavor (optional)
Instructions
- Preheat your grill to medium-high heat, ensuring the grates are clean and lightly oiled.
- Pat the salmon kama dry with a paper towel, and brush both sides with olive oil. Season with salt and pepper.
- Optionally, marinate the salmon kama with lemon juice, garlic, and soy sauce for 10-15 minutes before grilling.
- Place the salmon kama on the grill, skin-side down. Grill for about 7-10 minutes, then flip carefully and grill for another 7-10 minutes until the skin is crispy and the flesh is cooked through.
- Once done, remove from the grill and serve immediately with a squeeze of fresh lemon juice.
Notes
- Salmon kama can also be broiled or baked at 400°F (205°C) for 15-20 minutes if you prefer an alternative cooking method.
- Serving Tip: Pair salmon kama with steamed rice, grilled vegetables, or a light salad for a complete meal.
- Storage: Leftovers can be refrigerated for up to 2 days and gently reheated.