Andy Baraghani gives the hot tips on how to make a staple from Al's Place in San Francisco: Salmon Collars!
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 marinade for any cut of salmon.
- 1 2-inch piece ginger, peeled, thinly sliced
- 1 fresh red chile (such as Fresno or Holland), coarsely chopped
- 2 garlic cloves, smashed
- ½ cup mirin (sweet Japanese rice wine)
- ½ cup soy sauce
- ¼ cup sake
- ½ teaspoon sugar
- 4 salmon collars (about 3 pounds total), scaled, fins removed
- Kosher salt
- Vegetable oil (for grill)