In a small bowl, whisk together the soy sauce, lemon juice (or rice vinegar), honey (or brown sugar), minced garlic, grated ginger, and sesame oil. Season with a pinch of salt and pepper to taste.

Place the salmon collars in a shallow dish or resealable bag. Pour the marinade over the salmon, ensuring it is evenly coated. Seal the dish or bag and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.

Heat a grill, broiler, or pan over medium-high heat. If using a grill, lightly oil the grates to prevent sticking.

Grilling: Place the marinated salmon kama on the preheated grill and cook for about 4-6 minutes per side, depending on thickness, until the flesh is opaque and flakes easily with a fork.

Broiling: Arrange the salmon collars on a broiler pan or baking sheet. Broil for 5-7 minutes per side, or until cooked through and slightly charred on the edges.

Pan-Frying: Heat a little oil in a pan over medium-high heat. Place the salmon kama in the pan and cook for about 4-5 minutes per side, until golden brown and cooked through.

Remove the salmon kama from the heat and transfer to a serving plate. Garnish with sesame seeds, chopped green onions, or shiso leaves, if desired. Serve with steamed rice, miso soup, or your favorite side dishes.