# Soy–Sake–Mirin Salmon Collars with Miso Brussels Sprouts and Pumpkin Bushi Parsnip Fries > Salmon collars roast until succulent, then get a quick lacquer of soy, sake, and mirin under the broiler. Miso-glazed Brussels sprouts bring browned edges and savory sweetness, while golden parsnip fries and a scattering of pumpkin bushi make this a particularly good late-fall dinner. Finish with lemon to cut through the richness. - URL: https://www.chezjk.com/recipes/salmon-collars-with-soy-sake-mirin-glaze-miso-glazed-brussels-sprouts-roasted-pa - Author: Jonathan Katzman - Cooked and photographed: 2025-11-18 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, dairy-free, nut-free, pescatarian ![Soy–Sake–Mirin Salmon Collars with Miso Brussels Sprouts and Pumpkin Bushi Parsnip Fries](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2Fdf3d57bca22ab1ad.jpg) ## Roasted and Broiled Salmon Collars Collars have enough fat and connective tissue to stay juicy during roasting. A brief glazed broil gives the exposed flesh and skin a savory, lightly charred finish. ### Ingredients - 4 large meaty salmon collars, about 3–4 lb total, cleaned and scaled - 2 tsp avocado oil - 1 batch Soy–Sake–Mirin Glaze, divided as directed - 1 lemon, cut into wedges ### Instructions 1. Heat the oven to 425°F. Check the collars for loose scales, blood along the bones, and sharp bone fragments; wipe clean and pat thoroughly dry. 2. Line a rimmed sheet pan with foil and lightly oil it. Rub the collars with the avocado oil and arrange in a single layer, skin facing upward where practical. 3. Roast for 12–20 minutes, depending on thickness, until the flesh is mostly opaque and beginning to separate into moist flakes. 4. Switch to high broil. Brush the exposed flesh and skin lightly with the portion of glaze set aside for brushing. Broil 6–8 inches from the element for 2–4 minutes, watching continuously, until bubbling and browned in spots. 5. Check the thickest flesh away from bone with an instant-read thermometer; cook to 145°F. Rest for 3 minutes and serve with lemon and the reserved clean glaze. ### Notes - Collar size and edible yield vary considerably. Buy enough for a generous meaty collar per person, or two smaller collars. - The glaze supplies the salt; do not heavily salt the fish beforehand. ## Soy–Sake–Mirin Glaze Reducing sake and mirin with soy sauce creates a thin lacquer that clings without hiding the salmon's richness. Applying it late prevents the sugars from scorching during the roast. ### Ingredients - 1/4 cup gluten-free soy sauce - 1/4 cup sake - 1/4 cup gluten-free hon mirin ### Instructions 1. Combine the soy sauce, sake, and mirin in a small saucepan. Bring to a gentle simmer over medium heat. 2. Simmer uncovered for 8–12 minutes, reducing to about 6 tablespoons. Stop when the glaze lightly coats a spoon; it should still pour readily. 3. Divide between two bowls before brushing the fish: use one portion for cooking and keep the other clean for serving. ### Notes - If the glaze becomes syrupy or tastes overly salty, loosen it with water a teaspoon at a time. - Use hon mirin rather than a heavily sweetened mirin-style seasoning for a balanced reduction. ## Miso-Glazed Brussels Sprouts Roasting the sprouts before adding miso builds browned edges without burning the fermented paste. A small amount of rice vinegar keeps the glaze from tasting heavy. ### Ingredients - 1 1/2 lb Brussels sprouts, trimmed and halved; large ones quartered - 2 tbsp avocado oil - 2 tbsp gluten-free mellow miso - 1 tbsp gluten-free hon mirin - 2 tsp unseasoned rice vinegar - 1 tbsp water, plus more if needed - 2 tsp toasted sesame seeds ### Instructions 1. Heat the oven to 425°F. Toss the thoroughly dried sprouts with avocado oil and arrange cut-side down on a rimmed sheet pan, leaving space between them. 2. Roast for 22–28 minutes, until the cut faces are deeply golden and the centers are tender with a little resistance. 3. Whisk the miso, mirin, rice vinegar, and water into a brushable glaze. 4. Toss the hot sprouts with the glaze and return to the oven for 3–5 minutes, just until glossy and lightly caramelized. Watch closely so the miso does not blacken. 5. Scatter with toasted sesame seeds just before serving. ### Notes - Start without added salt; miso usually supplies enough. - If the glaze is very thick, add another teaspoon or two of water so it coats the sprouts lightly. ## Roasted Parsnip Fries with Pumpkin Bushi Long, evenly cut batons develop golden edges while retaining a sweet, tender center. Pumpkin bushi adds a delicate savory finish without covering the roasted parsnip flavor. ### Ingredients - 2 lb parsnips, peeled - 2 tbsp avocado oil - 1/2 tsp fine sea salt, plus more to taste - 2 tbsp prepared gluten-free pumpkin bushi shavings, or to taste ### Instructions 1. Heat the oven to 425°F. Cut the parsnips into long batons about 3/8 inch thick. Remove any hard, woody cores from especially large parsnips. 2. Toss with avocado oil and salt. Spread on a large rimmed sheet pan in a single uncrowded layer. 3. Roast for 30–40 minutes, turning after about 20 minutes, until golden at the edges and tender inside. Remove thin pieces early if they brown faster. 4. Taste for salt, transfer to a serving plate, and scatter the pumpkin bushi over the hot fries immediately before serving. ### Notes - Use prepared pumpkin bushi with gluten-free ingredients; shave thinly if supplied as a solid piece. If unavailable, serve the fries simply salted rather than replacing the pumpkin with fish bonito. - These are tender roasted root-vegetable fries, not brittle deep-fried potatoes. ## Overall Timing / Workflow The vegetables share one roasting temperature, and the fish cooks near the end. Keeping the glazes separate until their finishing steps protects them from scorching. ### Instructions 1. 0:00 — Heat the oven to 425°F with racks in the upper and lower thirds. Prepare the parsnips and start the soy–sake–mirin reduction. 2. 0:15 — Put the parsnips in the oven. Trim and oil the Brussels sprouts, then whisk their miso glaze. 3. 0:25 — Add the Brussels sprouts on a second sheet pan. Clean and dry the salmon collars and divide the finished soy glaze. 4. 0:35 — Turn the parsnips and rotate the vegetable pans if needed for even browning. 5. 0:45–0:55 — Remove the parsnips when ready. Glaze the tender sprouts and return them to the oven briefly, then remove. Loosely tent the vegetables while the fish roasts. 6. Roast the collars, then broil with their glaze. While the fish rests, return the vegetables to the oven for 2–3 minutes if needed; add sesame and pumpkin bushi only after reheating. 7. Serve immediately with lemon and the clean reserved glaze. ### Notes - Allow about 75–80 minutes total with a standard two-rack oven. A separate countertop oven lets the fish and vegetables finish closer together. ## Plating Keeping the fries out of the glaze preserves their browned edges, while a lemon wedge lets each diner balance the rich collar meat. ### Instructions 1. Arrange a salmon collar across the lower half of each warm plate, with the meaty portions accessible. 2. Pile the Brussels sprouts to one side and stack the parsnip fries alongside, keeping them clear of pooled sauce. 3. Finish the sprouts with sesame and the fries with pumpkin bushi. Add a lemon wedge and offer the reserved glaze at the table. 4. Provide a small plate for bones and remind diners to pick through the collars carefully. ## Leftover Path Removing the fish from the bones makes leftovers easier to use, and separate storage keeps the vegetables from becoming soaked in glaze. ### Instructions 1. Within 2 hours of cooking, pick leftover salmon from the bones, checking carefully for small bones. Refrigerate the fish, vegetables, and clean reserved glaze in separate covered containers. 2. Use refrigerated leftovers within 3 days. Discard any brushing glaze that contacted undercooked fish. 3. Reheat the parsnips and sprouts in a 400°F oven for 8–12 minutes. Warm the salmon gently in a covered pan with a splash of water until it reaches 165°F, or enjoy it cold with lemon. 4. For another meal, combine flaked salmon and chopped sprouts in a warm salad, with reheated parsnips alongside. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.