One of the two "butcher's cuts" from our salmon. Both the bellies and the collars have always been brought home as a special treat by our cutters. We all know it's the most flavorful and fattiest part of the fish.
These cuts hold up great to broiling in a hot oven, or on a nice hot cast-iron pan. Just roast with salt and pepper then finish with lemon or lime. Simple and tasty. Also works well with soy and lime.