Grilled Kama * Recipe

1. Prepare the kama

Pat the kama dry with paper towels inside and out. Sprinkle sea salt liberally and evenly over the skin and exposed flesh — about 1 to 1 1/2 teaspoons per side depending on size (use the 2 tsp total listed). Let sit at room temperature for 10–15 minutes to allow the salt to penetrate and the surface to dry slightly. This helps crisp the skin.

2. Preheat and oil

Preheat a grill to medium-high (about 450°F/230°C) or heat a heavy cast-iron skillet over medium-high heat if pan-searing. Lightly brush the skin with the neutral oil to prevent sticking.

3. Grill (or pan-sear) the kama

Place the kama skin-side down on the hot grill or skillet. Cook undisturbed for 6–8 minutes until the skin is deeply browned and crisp and the flesh pulls away from the bone slightly. Flip carefully using tongs or a spatula and cook 3–5 minutes on the flesh side until the internal meat near the bone is cooked through but still moist (total cook time ~9–13 minutes depending on thickness). For thicker collars, move to indirect heat after initial sear and close the grill lid for 3–5 minutes to finish. Internal temperature should reach about 125–135°F for salmon and 125–140°F for hamachi for moist doneness.

4. Rest

Transfer the kama to a cutting board and let rest 3–4 minutes. Resting helps redistribute juices and makes it easier to handle when serving.

5. Combine 4 tbs ponzu, 1 tbs mirin, 1 tbs soy sauce, 1 tbs fresh lemon juice and 1 tsp grated ginger in a small bowl. Taste and adjust — add a little more lemon if you want brighter acidity or a splash more ponzu for salt/umami. Stir in thinly sliced scallion. Serve room temperature alongside the grilled kama.

6. Make the sauce: in a small saucepan combine 3 tbs soy sauce, 2 tbs mirin, 1 tbs sake and 1 tbs brown sugar. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Mix 1 tsp cornstarch with 1 tbs cold water to form a slurry and whisk into the simmering sauce. Cook 1–2 minutes until slightly thickened. Remove from heat and let cool slightly. Spoon over grilled kama or serve on the side.

7. Whisk together 2 tbs fresh lemon juice, 2 tbs extra-virgin olive oil, 1 tsp minced garlic, 1 tsp honey (optional), 1 tsp chopped parsley, a pinch of salt and a pinch of freshly ground black pepper in a small bowl. Let rest 5 minutes so the garlic mellows. This bright, gluten-free sauce is served room temperature alongside the fish; drizzle lightly over each portion just before serving.

8. Place the rested kama on a serving plate. Garnish with lemon wedges and shiso leaves or microgreens if using. Offer the guest their choice of sauce (Ponzu, Teriyaki or Lemon-Garlic). If using teriyaki, spoon a small amount over the fish or serve in a ramekin; for ponzu or lemon-garlic serve in small bowls for dipping or a light drizzle. Serve immediately while skin is crisp.