Ingredients:

  • 8 Salmon Collars (bone-in, skin-on), about 1 kg / 2.2 lbs total
  • 1 Tbsp (15 ml) Olive oil or neutral cooking oil
  • Pinch Sea salt and freshly ground black pepper
  • 4 Tbsp (60 g) White Miso Paste (Shiro Miso)
  • 2 Tbsp (30 ml) Soy Sauce (or Tamari for gluten-free option)
  • 1 Tbsp (15 ml) Rice Vinegar (unseasoned)
  • 2 tsp (10 g) Fresh Ginger, grated finely
  • 2 cloves Garlic, minced
  • 1 Tbsp (15 ml) Honey or Maple Syrup
  • 1 tsp (5 ml) Sesame Oil
  • 1 Large Lemon, zested and juiced (approx. 2 Tbsp / 30 ml juice)
  • 1 Spring Onion (scallion), thinly sliced (for garnish)
  • 1 tsp Black or White Sesame Seeds (for garnish)

Instructions:

  1. Prep the Collars: Thoroughly pat the salmon collars dry using kitchen paper to ensure crispy skin. Season lightly with salt and pepper.
  2. Mix the Glaze: In a small bowl, combine the miso paste, soy sauce, rice vinegar, ginger, garlic, honey, sesame oil, lemon zest and juice. Whisk until smooth.
  3. Marinate: Reserve approximately 2 tablespoons of the glaze for basting later. Brush the remaining glaze evenly over all sides of the salmon collars.
  4. Rest: Allow the collars to marinate at room temperature for 15–30 minutes.
  5. Preheat Oven: Preheat your oven to a high heat: 200°C / 400°F (180°C Fan/Convection).
  6. Prepare Baking Sheet: Line a standard sheet pan with parchment paper or foil and lightly brush with the 1 Tbsp of cooking oil to prevent sticking and aid crisping.
  7. Arrange Fish: Place the collars skin-side down on the prepared sheet pan, ensuring they are not touching.
  8. Initial Bake: Bake for 10 minutes.
  9. Baste and Finish: Remove the tray from the oven. Brush the collars generously with the reserved glaze. Return to the oven and bake for a further 5–10 minutes, or until the internal temperature reaches 63°C (145°F).
  10. Rest: Transfer the baked collars to a serving platter. Allow them to rest for 3–5 minutes.
  11. Garnish: Drizzle any remaining pan juices over the top. Garnish with sliced spring onions and sesame seeds. Serve immediately with fresh lemon wedges.