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broiled salmon collars with nori butter

Recipe: Broiled Salmon Collars with Nori Butter

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  • Author: Jess Pryles
  • Total Time: 25 minutes
  • Yield: serves 4



8 x salmon collars

1 stick unsalted butter

1 tablespoon miso paste

1 sheet of nori seaweed



  1. Start by making the nori butter. If not already toasted, toast the nori sheets lightly by holding them with a pair of tongs and waving them over a flame on the stove for a few seconds. Break up the sheet and put it into a spice grinder to grind to a fine powder.
  2. In a small saucepan, melt the butter then add in the miso and nori powder. Stir to combine. Keep over a low flame to keep the mixture melted.
  3. Position a rack about 10″ below the broiler. Dry the salmon collars well using paper towel, then season them on both sides with a little salt. The nori butter is quite salty so you want to adjust for that.
  4. Place the collars onto a rack, skin side down. I use a cooling rack that is positioned over a baking sheet covered in foil for easy clean up.
  5. Broil the collars for 8 minutes with the skin down, then turn them over and broil for 5-7 minutes on the other side until the skin is crisp but not burnt.
  6. Drizzle the collars with the nori butter and serve immediately.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: seafood
  • Method: broiling
  • Cuisine: Japanese