Baked Salmon Jaw Bone скачать в хорошем качестве

Baked Salmon Jaw Bone

I did not know this was a thing, but - today we're baking salmon jaw bones (AKA Salmon Ribs) on the smoker for a juicy, crispy, melt-in-your-mouth experience! Whether you call it salmon jaw, salmon kama, or fish collar, this cut is packed with rich flavor and perfect for smoking low and slow. In this video, I'll show you how to prepare smoked salmon jaw easily at home. We're using a pellet smoker (Traeger, Pit Boss, etc.), but this recipe works great on any smoker or grill. Follow along for tips on seasoning, smoking times, and getting that perfect crispy skin!. Baked Salmon Jaw (Smoker or Oven Roasted) Ingredients: 2–4 salmon jaws 1 tablespoon olive oil or melted butter Salt (preferably coarse or flaky) Freshly ground black pepper 1–2 cloves garlic, minced (optional) 1 tablespoon lemon juice Lemon slices for topping Fresh herbs (like parsley, dill, or green onion), optional for garnish Instructions: Preheat Oven: Set your oven to 450°F (230°C). Line a baking sheet with foil or parchment paper for easy cleanup. Prep the Jaws: Pat the salmon jaws dry with a paper towel. Rub them with olive oil or butter. Season generously with salt, pepper, and minced garlic if using. Drizzle lemon juice over them. Top each jaw with a thin slice of lemon for extra flavor as they bake. Bake: Place the salmon jaws skin-side down on the baking sheet. Bake for 12–15 minutes, depending on the size, until the skin is crisp and the flesh flakes easily. (You can broil for the last 1–2 minutes if you want extra crispy edges.) Serve: Garnish with fresh herbs if you like. Serve with extra lemon wedges and maybe some rice or a simple salad. Tips: Keep an eye on them near the end; overbaking can dry them out. These are fantastic with a quick dipping sauce like soy sauce + a splash of rice vinegar, or just plain ponzu.