This easy salmon wings recipe features tasty salmon collars oven-baked in a sweet, sticky, and savory sauce. This richly flavored seafood meal is a lovely switch-up from your usual baked fish. It's impressive but super simple to put together in just a few minutes.

Every salmon lover will also enjoy these broiled salmon with skin and bang bang salmon bites recipes.

baked kama salmon covered with garlic and sesame seeds

For this salmon wings recipe, I used salmon collars. It's an uncommon piece of meat coming from the section of the fish between the head and body. It might also contain the pectoral fins or the "wings" as well.

The meat is fatter, juicy, and much more tender than the rest of the fish. You can have fish collars from almost any type of fish, but these salmon collars especially are a real treat!

If you are new to this type of meat, a few common ways to prepare fish collars are on the grill, under the broiler, or deep fried. I love to oven-bake salmon collars in a savory honey, ginger, and soy sauce mixture. Before baking the salmon is first marinated in this very simple 4 ingredient Asian-inspired sauce that only takes a few minutes to make.

I love this soy ginger sauce because it's an easy and low-effort way to infuse the salmon wings with extra flavor while keeping the meat tender and extra moist. This recipe will go well with sauteed vegetables or air fryer brussel sprouts.

After baking, the salmon is melt-in-your-mouth delicious! This is a recipe that looks impressive and your family and friends will think you spent more time preparing it than you did!

Recipe ingredients

Salmon collars. For this salmon wings recipe, you will need a couple of salmon collars cleaned and dried. Fish collars are often sold with the wings or the fins still attached. You can decide to keep the "wings" of the salmon on the collars or cut them off if you prefer!

Soy sauce. This is the main flavoring of the sauce. It has a rich umami flavor that seasons the salmon while keeping it perfectly moist while baking.

Honey. Adds a touch of sweetness and gives the sauce a slightly sticky consistency.

Garlic and ginger. Powerful aromatics. Use freshly minced garlic and freshly grated ginger for a more intense flavor that helps to cut through the fattiness of these salmon collars.

Sesame seeds. This is an optional ingredient used to garnish the salmon wings just before serving.

How to cook salmon wings

Begin by preheating your oven to 375°F. While the oven heats, prepare a baking sheet by lining it with parchment paper or aluminum foil for easy cleanup.

For the soy honey ginger sauce, in a bowl, combine equal parts soy sauce and honey. Add freshly grated ginger to taste, ensuring it blends well with the mixture. Stir until the honey is completely dissolved into the soy sauce.

Take your salmon collars and rinse them under cold water, patting them dry with paper towels afterward. Lay the salmon collars on the prepared baking sheet, ensuring they are evenly spaced.

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With a brush or spoon, generously apply the soy honey ginger sauce over the salmon collars, ensuring all parts are well coated. Let the salmon marinate for about 10-15 minutes to absorb the flavors.

raw seasoned salmon wings on the parchment paper

Once marinated, place the baking sheet in the preheated oven. Bake for about 20-25 minutes, or until the salmon is opaque and easily flakes with a fork. Halfway through baking, you can baste the salmon with more of the sauce for added flavor.

After baking, remove the salmon wings from the oven and let them rest for a few minutes. Serve warm and enjoy your melt-in-your-mouth salmon wings with the savory touch of soy, honey, and ginger.

What are fish wings

Fish wings are attached to the portion of the fish called the fish collar which is located just behind the head of the fish. This is the area where the pectoral fins of the fish lie and these fins are sometimes referred to as "wings". The fins are edible and are attached to a tender piece of meat filled with delicious salmon fat.

You might also hear fish wings referred to as the "chicken wings" of the fish. This is because they are shaped similarly to a chicken wing and contain delicious meat surrounded bit small-ish bones. And they are pretty inexpensive just like chicken wings!

Baked salmon wings can be served as a simple appetizer or served alongside steamed rice or a salad to make a satisfying meal.

salmon wings on the parchment paper before baking

Substitutions

Salmon collars. If you can't find salmon collars use salmon bellies or a salmon fillet cut into smaller pieces.

Honey. Use brown sugar or maple syrup instead if you like.

Soy sauce. Use liquid aminos or tamari as a gluten-free alternative to traditional soy sauce.

Garlic and ginger. If you want a more subtle garlic and ginger flavor try using ½ teaspoon of ground ginger and ¼ teaspoon of garlic powder.

Frequently asked questions

What are fish wings?

Fish wings refer to the pectoral fins of the fish. They are located on the fish collar which is the section of the fish just behind the head in between the body.

Are salmon fins edible?

Yes! When baked, broiled, or fried, salmon fins crisp up nicely and it tastes incredible with the moist salmon meat.

Where to buy?

Fish collars aren't usually a common item in local grocery stores, so look for them in local fish shops or in Asian markets. Ask your fishmonger if they have any or check out your favorite online seafood delivery service.

salmon collars with chives in the baking dish

Salmon Wings Recipe

Yield: 5

Prep Time: 10 minutes

Cook Time: 20 minutes

Additional Time: 15 minutes

Total Time: 45 minutes

Ingredients

5 Salmon collars, cleaned and patted dry
3 tablespoons soy sauce
1 tablespoon honey
2 garlic cloves, minced
1 tablespoon fresh ginger, grated
Toasted sesame seeds (for garnish)

Instructions

In a bowl, mix soy sauce, honey, minced garlic, and grated ginger.
Coat the salmon collars evenly with the marinade and let them sit for about 15 minutes.
Preheat your oven to 375°F. Place the marinated collars on a lined baking sheet and bake for 20-25 minutes until fully cooked.
Remove from oven, sprinkle with toasted sesame seeds, and enjoy!

Notes

Substitutions:

Salmon collars. If you can't find salmon collars use salmon bellies or a salmon fillet cut into smaller pieces.

Honey. Use brown sugar or maple syrup instead if you like.

Soy sauce. Use liquid aminos or tamari as a gluten-free alternative to traditional soy sauce.

Garlic and ginger. If you want a more subtle garlic and ginger flavor try using ½ teaspoon of ground ginger and ¼ teaspoon of garlic powder.

Nutrition Information:

Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 520Total Fat: 31gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 143mgSodium: 665mgCarbohydrates: 6gFiber: 1gSugar: 4gProtein: 52g