Salmon Shioyaki Recipe (using salmon jaws)

The salmon jaw is never a popular part of the salmon as compared to the belly (that almost melts in the mouth) plus it’s more troublesome to eat it cos’ of the jaw bone and pectoral fins. However, I do think the salmon jaw is quite underrated as the meat in that area is actually quite smooth, delicate and full of flavour.

I bought these huge packs of salmon jaws from Fassler Gourmet that were going for S$2 each (cheap because no one else was interested in them, haha!). Every packet probably contained about 10 jaws (double-sided) or so and could easily feed a family of 3-4 if served as one of few dishes at dinner. I turned them into a shioyaki (salt-grilled) dish by grilling them in the oven like how I did for my Saba Shioyaki Recipe. The salmon skin turned out crispy and some of the thinner parts of the bones and fins were deliciously crunchy too.

I made two plates of the below and the husband and I just ate with our hands and polished every single one of them. A satisfying salmon meal that is cheap and so easy to prepare. Give it a try! 🙂

Salmon Shioyaki Recipe

Salmon Shioyaki Recipe

salmon jaws
sea salt
vegetable oil for greasing
lemon slices & salad leaves as garnish

1. Preheat oven at 200 deg C at Grill with fan and brush grill rack with oil.
2. Sprinkle salt on both sides of the salmon jaws.
3. Transfer the salmon jaws (skin side up) onto the grill rack and insert into the highest shelf of the oven (closest to the heating element above). Grill for approx. 15-20 minutes till crispy and golden brown.
4. Serve with lemon slices and salad leaves on the side.


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