Salmon collars are one of those thrifty, old-fashioned cuts that remind me how some of the very best suppers come from parts folks once overlooked. When you bake them straight from frozen with just a handful of pantry staples, they turn rich, tender, and full of deep salmon flavor with hardly any fuss at all. This is the kind of practical meal a Midwestern home cook can appreciate: inexpensive, hearty, and special enough to make an ordinary weeknight feel like a little occasion.
Serve these oven baked salmon collars with plain rice, buttered potatoes, or a slice of good bread to catch the savory juices in the pan. A simple side of green beans, roasted carrots, or a crisp cucumber salad balances the richness nicely, and a wedge of lemon at the table brightens everything up. If you like, a spoonful of pan juices over the side dish makes the whole plate taste like supper was made with real care.
5-Ingredient Oven Baked Salmon Collars
Servings: 3 to 4
Ingredients
2 1/2 to 3 pounds frozen raw salmon collars
2 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon lemon juice
1 teaspoon garlic powder
Directions
1. Preheat the oven to 425°F. Place the frozen raw salmon collars in a single layer in an oven-safe roasting pan.
2. Drizzle the olive oil and soy sauce over the collars, then sprinkle with the lemon juice and garlic powder as evenly as you can.
3. Roast uncovered for 20 minutes, then carefully spoon a little of the pan liquid over the collars.
4. Return the pan to the oven and roast 10 to 15 minutes more, until the salmon is opaque, tender, and lightly browned around the edges. The thickest parts should flake easily with a fork.
5. Let the salmon rest for 5 minutes, then serve hot with the pan juices spooned over the top.
Variations & Tips
Add a little sweetness: If your family enjoys that old sweet-and-savory flavor, stir in 1 teaspoon of brown sugar or honey with the soy sauce before pouring it over the salmon. It helps the edges caramelize nicely in the oven.
Use fresh collars if you have them: Fresh salmon collars work beautifully here too. Reduce the first roasting time by about 5 to 8 minutes and start checking sooner so the fish stays moist and tender.
Make cleanup easier: Line the roasting pan with parchment or foil if you like, especially since the natural fish juices can bake on. A shallow pan works best so the collars roast instead of steam.
Brighten at the table: A fresh squeeze of lemon after baking wakes up the richness of the salmon. If you keep parsley on hand, a small sprinkle over the top makes the finished plate look extra pretty without changing the simple spirit of the dish.