Salmon Kama: How to Get That Perfect Crispy Bite

Salmon kama is a hidden gem in Japanese cuisine that delivers rich flavor and an unbeatable crispy bite. This cut comes from the collar of the salmon, just behind the gills, where the meat is the most tender and fatty. Often served in izakayas and sushi restaurants, salmon kama is prized for its delicate texture and umami-packed taste.

Cooking it the right way brings out its natural richness while creating the perfect balance of crispiness and juiciness. Whether grilled, broiled, or air-fried, the right technique makes all the difference. Learn how to achieve that golden-brown crust and elevate your salmon kama to restaurant-quality perfection.

What Is Salmon Kama? A Hidden Gem in Japanese Cuisine

What Is Salmon Kama?

Salmon kama refers to the collar cut of the salmon, located just behind the gills and extending to the pectoral fins. This part of the fish contains a high amount of fat, making it incredibly tender, juicy, and flavorful when cooked. Unlike the fillet, which is leaner, the collar has a rich, buttery texture that melts in your mouth while maintaining a satisfying bite.

In Japanese cuisine, salmon kama is often prepared with minimal seasoning to highlight its natural umami flavor. It is typically grilled, broiled, or air-fried, allowing the skin to crisp up while the inside stays moist and delicate. Since the collar is naturally marbled with fat, it remains succulent even when cooked at high temperatures.

Why Is It Popular?

Salmon kama is a favorite in Japanese restaurants, izakayas, and sushi bars for several reasons. First, its high-fat content enhances its natural flavor, making it one of the most delicious cuts of fish. The contrast between the crispy, golden skin, and the juicy, flaky interior creates an irresistible texture that seafood lovers appreciate.

Aside from its incredible taste, salmon kama is also affordable and sustainable. Many people overlook the collar in favor of fillets, but chefs and seafood enthusiasts recognize it as a hidden delicacy. Because it comes from a part of the fish that is often discarded or underutilized, it is usually sold at a lower price than premium fillets, making it a budget-friendly way to enjoy high-quality seafood.

Another reason for its popularity is its versatility. It pairs well with a variety of flavors, from classic Japanese seasonings like miso and ponzu to simple salt and lemon preparations. Whether served with rice, miso soup, or a refreshing salad, salmon kama makes for a satisfying meal that feels both indulgent and nourishing.

Where to Buy It?

Finding high-quality salmon kama is easier than you might think, especially if you know where to look. Many Asian grocery stores, fish markets, and specialty seafood suppliers carry fresh salmon collars, often sold at an affordable price compared to fillets. If you have a local Japanese or Asian supermarket nearby, check their seafood section or ask the fishmonger if they carry salmon kama.

If fresh options are limited, consider looking for frozen salmon collars at online seafood retailers. Many reputable sellers offer sustainably sourced salmon kama, which can be thawed and cooked with the same great results. Some local fish markets may also sell whole salmon, which gives you the option to request a custom cut from the fishmonger.

For the best quality, choose salmon kama with firm flesh, bright color, and a clean, ocean-like smell. Wild-caught salmon tends to have a deeper, more complex flavor, while farmed salmon offers a milder taste with a buttery texture. Either option works well, depending on your preference.

With the right source, you can bring home this delicious, restaurant-quality seafood and prepare it just the way you like.

The Secret to Achieving That Perfect Crispy Bite

Choosing the Right Cut

Selecting the best salmon kama is the first step to achieving a perfect crispy bite. Look for collars that are thick, well-marbled, and have a good amount of skin attached. The collar should have firm, moist flesh with a bright, natural color. A high-fat content is key because it keeps the meat tender while allowing the skin to crisp up beautifully when cooked.

For the best quality, wild-caught salmon like King (Chinook) or Sockeye is ideal due to its rich flavor and firmer texture. Farmed salmon, such as Atlantic salmon, has a buttery, milder taste and still works well for grilling or broiling. Always choose fresh salmon kama over frozen when possible, but if using frozen, ensure it is properly thawed in the refrigerator before cooking.

Proper Seasoning and Marinades

Salmon kama has a naturally rich, umami-packed flavor, so simple seasonings can enhance rather than overpower it. Sea salt and freshly cracked black pepper are the basics for highlighting the natural taste. A squeeze of fresh lemon or yuzu before serving adds brightness and balances the richness of the fish.

For more depth, try Japanese-inspired marinades like:

• Miso Marinade: A mix of white miso, mirin, sake, and a touch of sugar for a slightly sweet, umami-packed glaze.
• Ponzu Sauce: A light, citrusy blend of soy sauce, rice vinegar, and yuzu or lemon juice for a refreshing taste.
• Teriyaki Glaze: A savory-sweet sauce made from soy sauce, mirin, sake, and honey for a caramelized finish.
• Garlic Butter Marinade: A combination of melted butter, garlic, and parsley for a rich, indulgent flavor.

For the best results, marinate the salmon kama for at least 30 minutes to let the flavors infuse. Avoid marinating too long, as acidic ingredients like citrus or vinegar can break down the texture of the fish.

Drying the Skin Before Cooking

To achieve the crispiest skin, removing excess moisture is essential. Pat the salmon kama dry with paper towels before seasoning or marinating. If time allows, place the salmon on a wire rack in the fridge, uncovered, for 30–60 minutes. This helps dry out the surface, allowing the skin to crisp up beautifully when cooked.

Another trick is to lightly salt the skin and let it sit for about 10 minutes, then pat it dry again. This draws out additional moisture while enhancing the flavor. When cooking, always start with the skin side down on a hot grill, broiler, or pan to get that perfect golden-brown, crispy texture.

By choosing the right cut, using flavorful seasonings, and drying the skin properly, you’ll unlock the secret to restaurant-quality crispy salmon kama every time.

Best Cooking Methods for Salmon Kama

Grilling (Yakitori Style) – The Best Way to Get Crispy Salmon Kama

Grilling is one of the most traditional and flavor-enhancing ways to cook salmon kama. When done in Yakitori style, this method produces perfectly crispy skin, smoky aroma, and tender, juicy meat. The high heat of the grill caramelizes the natural oils in the fish, creating an irresistible golden-brown crust while keeping the inside moist.

How to Grill Salmon Kama Yakitori-Style

1. Prepare the Grill

• Use a charcoal grill for authentic Japanese-style grilling, which infuses the fish with a deep, smoky flavor. If unavailable, a gas grill or even a stovetop grill pan works well.
• Preheat the grill to medium-high heat (about 375–400°F) to ensure even cooking and a crisp exterior.

2. Season and Skewer

• Lightly season the salmon kama with sea salt and black pepper or marinate it with soy sauce, sake, mirin, and grated ginger for extra depth.
• For an authentic Yakitori presentation, thread the collars onto bamboo skewers, making sure to secure the meaty part to hold everything together. Soak the skewers in water for 30 minutes beforehand to prevent burning.

3. Grill to Perfection

• Place the skewered salmon kama skin-side down on the hot grill.
• Cook for about 5–7 minutes per side, flipping once, until the skin is crispy and golden, with a slight char.
• Brush with a glaze (such as a mix of soy sauce, mirin, and honey) in the last 2–3 minutes to add extra caramelization.

4. Serve with Traditional Garnishes

• Serve hot with a side of ponzu sauce, grated daikon radish, lemon wedges, and shiso leaves for a refreshing contrast.
• Pair with steamed rice, miso soup, and pickled vegetables to complete a classic Japanese meal.

Pro Tips for the Best Yakitori-Style Salmon Kama

• Don’t overcook – The high-fat content keeps it juicy, but too much heat can dry it out.
• Use binchotan charcoal (if available) – This Japanese white charcoal burns clean and enhances the smoky flavor.
• Let it rest for a minute after grilling – This helps retain moisture and ensures the best texture.

Grilling salmon kama Yakitori-style brings out its best flavors, making it one of the most delicious and authentic ways to enjoy this underrated delicacy.

Broiling in the Oven – A Quick and Easy Way to Cook Salmon Kama

Broiling is an excellent method for cooking salmon kama because it uses high, direct heat to create a crispy, golden-brown exterior while keeping the inside juicy and tender. This technique mimics the effect of an open-flame grill, making it a great alternative if you don’t have access to an outdoor grill.

How to Broil Salmon Kama to Perfection

1. Prepare the Salmon Kama

• Dry the salmon using paper towels to take away extra water. This helps achieve a crispier texture.
• Lightly season with sea salt and black pepper or marinate for extra flavor. A simple marinade of soy sauce, mirin, sake, and grated ginger works well. Let it sit for 15–30 minutes for the best taste.

2. Preheat the Broiler

• Set the oven to high broil (around 500°F or 260°C).
• Adjust the oven rack so the fish is about 5–6 inches from the heating element. This ensures even cooking and a crispy finish.
• Line a baking sheet with foil and lightly grease it with oil to prevent sticking.

3. Broil the Salmon Kama

• Place the salmon kama skin-side up on the baking sheet. The skin will crisp up beautifully under the broiler.
• Cook under the broiler for 5 to 7 minutes. Watch carefully so it doesn’t burn.
• Flip the fish and broil for another 4–6 minutes until the flesh is cooked through and the edges are slightly charred.

4. Serve Immediately

• Squeeze fresh lemon or yuzu juice over the top for a bright, citrusy contrast.
• Serve with steamed rice, miso soup, and pickled vegetables for a complete Japanese meal.
• Garnish with grated daikon radish and a drizzle of ponzu sauce for extra depth of flavor.

Pro Tips for Broiling Success

Keep an eye on it – Broilers cook fast, and fish can burn quickly if left unattended.
Use high-quality salmon – Wild-caught salmon kama has a firmer texture and richer flavor.
Let it rest for a minute after broiling to keep the juices locked in.

Broiling is a simple yet effective way to prepare salmon kama, delivering a restaurant-quality dish in just minutes.

Air Frying for Convenience – A Crispy and Healthier Option

Air frying is a fantastic way to cook salmon kama because it delivers perfectly crispy skin and tender, juicy meat without excessive oil. This method is ideal for those who want a quick, mess-free, and healthier alternative to deep-frying or grilling. The circulating hot air in the air fryer ensures even cooking while reducing excess grease, making it a great choice for a light yet flavorful meal.

How to Cook Salmon Kama in an Air Fryer

1. Prepare the Salmon Kama

• Pat the salmon dry with paper towels to remove excess moisture. This helps the skin crisp up beautifully.
• Lightly season with salt, black pepper, and a touch of garlic powder, or marinate in a soy sauce, mirin, and ginger mixture for extra depth.
• If you are marinating the salmon, let it rest for 15 to 30 minutes. After that, dry it with a paper towel before air frying. This helps keep it from getting too wet and soggy.

2. Preheat the Air Fryer

• Set the air fryer to 400°F (200°C) and let it preheat for 2–3 minutes for the best results.

3. Air Fry the Salmon Kama

• Lightly brush or spray with oil to enhance crispiness.
• Place the salmon kama skin-side up in the air fryer basket.
• Cook for 10–12 minutes, flipping halfway through, until the skin is crispy and the meat is cooked through. The internal temperature should reach 130–140°F (55–60°C) for perfect doneness.

4. Serve and Enjoy

• Squeeze fresh lemon or yuzu juice over the salmon to balance the richness.
• Serve with steamed rice, miso soup, and pickled vegetables for a classic Japanese-style meal.
• Garnish with sesame seeds, green onions, or a drizzle of ponzu sauce for added flavor.

Serving Suggestions and Flavor Pairings

Best Dipping Sauces for Salmon Kama

A great dipping sauce enhances the rich, buttery flavor of salmon kama, balancing its natural umami with acidity, sweetness, or spice. Here are some of the best sauces to serve with your dish:

1. Ponzu Sauce – A Citrusy, Savory Favorite

• A blend of soy sauce, yuzu or lemon juice, mirin, and dashi, ponzu adds a tangy kick that complements the fatty richness of salmon kama.
• Serve it as a dipping sauce or drizzle it lightly over the fish before serving.

2. Spicy Mayo – A Creamy, Bold Option

• Made with Japanese Kewpie mayo, sriracha, and a dash of soy sauce, this creamy sauce adds a mild heat that pairs well with crispy skin.
• Optional: Add a touch of honey for a sweet-spicy balance.

3. Teriyaki Glaze – Sweet and Savory Perfection

• A thick sauce made from soy sauce, mirin, sugar, and ginger, teriyaki glaze enhances grilled or air-fried salmon kama with a touch of caramelized sweetness.
• Brush it onto the fish in the last 2–3 minutes of cooking for extra flavor.

4. Wasabi Soy Sauce – A Sharp, Umami Boost

• A simple mix of soy sauce and freshly grated wasabi provides a spicy, aromatic contrast to the rich fish.
• Adjust the wasabi to your heat preference.

Side Dishes to Complement Salmon Kama

To create a balanced meal, pair salmon kama with light, flavorful side dishes that highlight Japanese cuisine.

1. Steamed Rice – A Classic Pairing

• Plain Japanese short-grain rice or sushi rice helps absorb the flavors of the fish and sauces.
• For extra taste, try garlic butter rice or furikake-seasoned rice.

2. Miso Soup – A Comforting, Umami-Rich Side

• A warm bowl of miso soup with tofu, wakame, and scallions pairs beautifully with the savory, smoky flavors of salmon kama.
• Adds a light and nourishing element to the meal.

3. Pickled Vegetables – A Refreshing Contrast

• Tsukemono (Japanese pickles) like pickled daikon, cucumbers, or umeboshi (pickled plums) offer a tart, crisp contrast to the fatty salmon.
• Helps cleanse the palate between bites.

4. Grilled or Steamed Vegetables

• Blanched spinach (ohitashi), grilled asparagus, or stir-fried mushrooms add a nutritious, earthy complement.
• Lightly season with soy sauce and sesame oil for extra flavor.

Traditional Japanese Presentation

In Japanese food, how the food looks is as important as how it tastes. Follow these tips to serve salmon kama authentically:

1. Use a Japanese-Style Plate

• Serve on a rectangular ceramic plate or a wooden board for a rustic, elegant look.
• A dark-colored plate makes the golden, crispy skin stand out beautifully.

2. Garnish Thoughtfully

• Add grated daikon radish for a refreshing, slightly spicy contrast.
• Serve with a small wedge of lemon or yuzu to enhance the flavors naturally.
• Sprinkle with toasted sesame seeds or finely chopped green onions for extra color.

3. Serve with a Side of Dipping Sauce

• Place the ponzu, teriyaki, or wasabi soy sauce in a small dish on the side for dipping.
• Avoid pouring sauces directly over the fish to maintain its crispiness.

4. Pair with Traditional Japanese Sides

• A complete teishoku-style meal includes salmon kama, rice, miso soup, pickles, and a small vegetable dish.
• Serve everything in small, individual bowls for a beautifully arranged meal.

With the right sauces, side dishes, and presentation, salmon kama transforms into a restaurant-quality dish that’s both visually stunning and incredibly delicious.

Check out for more ideas.

Common Mistakes to Avoid When Cooking Salmon Kama

Even though salmon kama is a flavorful and forgiving cut, a few common mistakes can ruin its texture and taste. Avoid these pitfalls to ensure the perfect crispy, juicy bite every time.

1. Overcooking the Fish

One of the biggest mistakes is cooking salmon kama for too long, which results in dry, tough meat instead of the rich, tender texture it’s known for. Since salmon kama contains a higher fat content, it retains moisture well, but excessive heat will cause it to dry out.

How to Avoid Overcooking:

• Use the right cooking time and temperature. Whether grilling, broiling, or air frying, cook at high heat for a short time to keep the meat moist.
• Check doneness early. The ideal internal temperature for salmon kama is 130–140°F (55–60°C). Remove it from the heat a little earlier, as residual heat will continue cooking it.
• Look for visual cues. The fish is ready when the edges are crispy and golden brown, and the inside is opaque but still juicy.

2. Skipping the Drying Step

If you don’t pat the fish dry before cooking, excess moisture prevents the skin from crisping up properly. This can lead to a soggy texture instead of a crispy, golden crust.

How to Avoid This Mistake:

• Use paper towels to pat the salmon dry before seasoning or marinating.
• If marinating, let the fish sit uncovered in the fridge for 30 minutes to allow any extra moisture to evaporate.
• For extra crispiness, lightly salt the skin and let it sit for a few minutes before cooking. This draws out moisture, ensuring a better sear.

3. Using Too Much Seasoning

Salmon kama has a naturally rich, buttery flavor, so over-seasoning can overpower its delicate taste. Heavy marinades or excessive spices can also cause burning, especially when broiling or grilling.

How to Avoid Overseasoning:

• Stick to simple seasonings like sea salt, black pepper, and a light soy sauce-based marinade.
• If using a sauce like teriyaki or ponzu, add it after cooking instead of before to avoid charring.
• Let the natural umami of the fish shine rather than masking it with too many flavors.

By avoiding these common mistakes, you’ll ensure that your salmon kama is crispy on the outside, juicy on the inside, and full of its naturally delicious flavor.

Chef’s Note

Cooking salmon kama is all about simplicity and balance. This prized cut is naturally rich, fatty, and full of umami, so the key to perfection lies in enhancing its natural flavors rather than overpowering them.

For the best texture, always pat the fish dry before cooking to achieve that crispy, golden skin. Whether you’re grilling, broiling, or air frying, keep the heat high and the cooking time short to lock in moisture while crisping up the outside.

A squeeze of fresh lemon or yuzu, a light ponzu dip, and a simple side of steamed rice and miso soup can transform this humble cut into a restaurant-quality meal. Enjoy the process, and let the natural flavors of salmon kama shine!