How To Grill The Crispiest Salmon Collars!

Get Hot Tips On How To Make Crispiest Salmon Collars!

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)

Today's Tip : Gas grill is a very popular choice for people who wish to cook more often in their backyard. It definitely cannot match the flavors of a Charcoal grill but these are easy to use in terms of lighting it and controlling the temperature.

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