Smoked Salmon Collars

Smoked salmon collars are an underrated delicacy! The collar, the fatty, flavorful section just behind the gills and pectoral fins becomes incredibly rich and buttery when smoked. Since this cut has more connective tissue and fat than fillets, it stays moist and tender while absorbing plenty of smoky goodness.

Smoked salmon collars recipe

1. Brine the Collars

1. In a large bowl or container, mix water, salt, brown sugar, and optional seasonings (peppercorns, garlic, bay leaf, soy sauce). Stir until the salt and sugar dissolve.
2. Submerge the salmon collars in the brine. Cover and refrigerate for 4-8 hours.

2. Dry and Form a Pellicle

1. Remove collars from the brine, rinse lightly under cold water, and pat dry with paper towels.
2. Place the collars on a wire rack over a baking sheet and refrigerate uncovered for 2-4 hours. This helps develop a slightly tacky surface (pellicle) that allows the smoke to adhere better.

3. Smoke the Collars

1. Preheat your smoker to 175-200°F. Use mild wood like alder, cherry, or apple.
2. Arrange the collars skin-side down on the smoker rack.
3. Smoke for 2-3 hours, or until the flesh is firm, slightly translucent, and reaches an internal temperature of 140-145°F.
4. Optional: In the last 30 minutes, brush the collars with maple syrup or honey for a caramelized glaze.

4. Serve & Enjoy!

• Eat them warm off the smoker, pulling the tender meat off the bone.
• Serve with steamed rice, pickled vegetables, or a light soy dipping sauce.
• Flake into a salad or mix into a poke bowl.