Collar.
The fatty piece behind the head and gills. Rich, tender, a fishmonger's secret.
Salmon collar cooks to the doneness you like, at or above the USDA minimum of 145 F. It is not a low-and-slow cut.
Where it comes from
Trade term. High in fat, protected by bone and skin, it takes smoke and direct grilling well and is hard to overcook.
- Best methods:
- grill, smoke, roast
- Slice:
- Served whole; flake off the bone.
- Rest:
- 3 to 5 minutes.
Scores are Pit Log editorial, anchored to FSIS tenderness notes.
What you will see at the counter
| Cut | Methods | Finish | Notes |
|---|---|---|---|
| Salmon collar (kama) | grill, smoke | 145 F (USDA) | Probe the thickest meat away from bone; 145 F or opaque and flaking. |
Safe. Then done.
145 F (62.8 C)
Fish and shellfish. Thermometer in the thickest part of the fillet; or the flesh is opaque and separates easily with a fork. This is a food safety floor, not a preference. Where any other number on this page is lower, this one governs.
Source: USDA Food Safety and Inspection Service, Safe Minimum Internal Temperature Chart, page updated 2025-04-14, read 2026-09-02.
20 to 30 minutes at 350 F or 45 minutes smoked at 225 F. Approximate.
salmon convention
Fillets and portions, restaurant convention. Culinary preference, barbecue convention.
| Doneness | Internal temp | Vs. USDA 145 F |
|---|---|---|
| Rare | 120 to 125 F | Below the minimum. Preference, not safety. |
| Medium rare | 125 to 130 F | Below the minimum. Preference, not safety. |
| Medium | 130 to 135 F | Below the minimum. Preference, not safety. |
| Medium well | 135 to 145 F | Below the minimum. Preference, not safety. |
| Well done (USDA minimum) | 145+ F | At or above the minimum. |
Carryover: Salmon carries over 5 to 10 F after a short rest; a fillet pulled at 140 F commonly reads 145 F at the table, but only the reading counts.
Every salmon figure below 145 F is a culinary preference that falls below the USDA FSIS and FDA safe minimum of 145 F. Where the two differ, the federal minimum governs.
More on the salmon temperature page and the full chart.
Smoke
What ruins it
- 01Throwing it away with the head.
Cook it
No Pit Log recipe for this region yet.
- Instant-read thermometerThe single tool FSIS says is the only reliable way to know food is safe. Appears on every cut page.
- Fish spatulaEvery salmon page.
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Then write down what happened
Pit temp, wood, wrap, final temp, rest, result. The chart says what usually works. Your log says what worked for you.