Grilling salmon kama brings out a beautiful smokiness that pairs perfectly with its natural richness. Here’s how to do it:

Preheat the Grill: Start by heating your grill to medium-high. If you’re using charcoal, make sure the coals are evenly spread out for consistent heat.

Prep the Fish: Pat the salmon kama dry with a paper towel to remove any excess moisture. Season generously with salt, pepper, and your favorite marinade or rub. For extra flavor, try using a soy sauce-based marinade or a simple mixture of lemon juice, olive oil, and garlic.

Grill the Kama: Place the salmon collar skin-side down on the grill. Grill for about 6-8 minutes per side, depending on the thickness of the cut. You’ll know it’s done when the fish is opaque and flakes easily with a fork.

Bonus Tip: For a crispy finish, turn the kama skin-side up during the last 1-2 minutes of grilling.

If grilling isn’t an option, broiling is an excellent alternative. It mimics the high heat of the grill and gives you that crisp, caramelized exterior. Here’s how to broil salmon kama:

Preheat the Broiler: Set your oven’s broiler to high and place the rack about 6 inches from the heat source.

Season Your Fish: Again, dry the salmon kama and season it with a simple rub or marinade. A drizzle of olive oil and a sprinkle of fresh herbs like thyme or rosemary works wonders.

Broil: Place the salmon kama on a baking sheet or broiler pan and cook for 6-8 minutes per side. Keep an eye on it to prevent overcooking.

Bonus Tip: Squeeze a little lemon over the top once it’s done for a burst of fresh, tangy flavor.

If you prefer a hands-off approach, baking salmon kama in the oven is an easy, fuss-free method that still delivers incredible flavor. Follow these steps:

Preheat the Oven: Set your oven to 375°F (190°C).

Season: Coat the salmon kama with olive oil, and season with salt, pepper, and your favorite spices. You can also add thin slices of lemon or orange on top for extra zest.

Bake: Place the salmon on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the fish is fully cooked and flakes easily.

Bonus Tip: Cover the fish with aluminum foil for the first 10 minutes of baking to help lock in moisture, ensuring the fish stays tender.

If you're looking for a crisp, golden crust, pan-searing is the way to go. Here’s how to achieve that perfect sear:

Heat the Pan: Heat a tablespoon of oil (vegetable or olive oil) in a heavy skillet over medium-high heat until it’s shimmering.

Sear the Fish: Season the salmon kama and place it in the hot pan, skin-side down. Sear for 3-4 minutes until the skin is crispy and golden.

Finish Cooking: Flip the salmon kama and reduce the heat to medium. Cook for an additional 4-5 minutes until the fish is cooked through but still juicy.

Bonus Tip: Add a dollop of butter or a squeeze of lemon in the last minute of cooking for extra richness.

Don’t Overcook: Whether grilling, broiling, or baking, salmon kama cooks quickly. Keep a close eye on it to prevent drying out. You want it to flake easily but still retain moisture.

Rest the Fish: Once cooked, let the salmon kama rest for a few minutes. This allows the juices to redistribute and ensures maximum flavor.

Pair with Sides: Serve your perfectly cooked salmon kama with a side of grilled vegetables, a fresh salad, or roasted potatoes for a well-rounded meal.