Salmon collar
Laxrygg
52°C
Cook to this all the way through
An underrated cut: fatty, bony and full of flavour.
Safe minimum 63°CUSDA · fish
On the grill
The collar is an odd shape but carries more fat than any other part of the fish, which makes it very forgiving of direct heat compared with the fillet.
Eat it off the bone with your fingers rather than trying to fillet it neatly. The meat sits close against an awkward set of bones.