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Shizake Japanese Salted Salmon served on a pale rectangular plate with sudachi and shiso leaves featured image

Japanese Salted Salmon (Shiozake)


  • Author: Yuto Omura
  • Total Time: 12 hours 15 minutes
  • Yield: 2 portions 1x

Description

How to make Japanese Salted Salmon (shiozake) best served with rice, miso soup and pickles. Perfect for breakfast, lunch or dinner.


Ingredients

Scale
  • 2 Salmon fillets (approx 200g)
  • 1-2% Salt (2~4g / approx 1/2 tsp)
  • 1 tsp Sake (optional)
  • 1 Sudachi (optional)

Instructions

  1. First, sprinkle the salmon with salt on both sides. Use your hands to rub the salt over the surface, making sure it's evenly seasoned. Store in the fridge for at least 3 hours, preferably overnight for the best flavour.
    Rubbing salmon with salt
  2. Preheat your oven grill on a medium-high setting. (Gas takes 5 minutes or so, electric takes longer.)
    Preheating the grill
  3. Remove the salmon from the fridge and dry the salmon fillets with a paper towel to remove any excess moisture.
    Drying salmon with paper towel
  4. Sprinkle 1 tsp of sake over the salmon fillets (optional - improves texture and taste).
    Coating salmon with sake
  5. Place the salmon under the grill with the skin side facing up. Be aware of the shape of the grill's heat source and place the salmon directly underneath to ensure even cooking.
    Placing salmon on the grill
  6. Cook for 3-4 minutes or until the skin becomes golden and crispy looking. 
  7. Carefully flip the salmon over and lower the heat to medium.
    Turning salmon
  8. Cook on the other side for 4-5 minutes or until cooked through. The salmon should be a paler pink when cooked, any bright pink bits showing means it's not yet cooked. 
    Cooked salmon
  9. Transfer to a serving plate and eat with rice and miso soup.
    Shiozake as a teishoku set with takikomigohan, pickles and miso soup
  10. Squeeze sudachi juice over the salmon before eating (if accessible).
  11. Enjoy!
    Shizake Japanese Salted Salmon served on a pale rectangular plate with sudachi and shiso leaves left side view

Notes

Sake is optional. If you don't want to use it, simply omit. 

Cooking time is approximate and can vary depending on the thickness of your salmon. 

Best made with fresh salmon.

When using frozen salmon, defrost in the refrigerator before salting.

Once cooked, store any leftover salmon in the fridge and eat within 2-3 days. (Tip: Use leftovers to put in a bento or onigiri!)

  • Prep Time: 5 minutes
  • Resting time: 12 hours
  • Cook Time: 10 minutes
  • Category: Fish
  • Method: Grilling
  • Cuisine: Japanese

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