How to make Japanese Salted Salmon (shiozake) best served with rice, miso soup and pickles. Perfect for breakfast, lunch or dinner.
- 2 Salmon fillets (approx 200g)
- 1-2% Salt (2~4g / approx 1/2 tsp)
- 1 tsp Sake (optional)
- 1 Sudachi (optional)
- 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.
- Preheat your oven grill on a medium-high setting. (Gas takes 5 minutes or so, electric takes longer.)
- Remove the salmon from the fridge and dry the salmon fillets with a paper towel to remove any excess moisture.
- Sprinkle 1 tsp of sake over the salmon fillets (optional - improves texture and taste).
- 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.
- Cook for 3-4 minutes or until the skin becomes golden and crispy looking.
- Carefully flip the salmon over and lower the heat to medium.
- 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.
- Transfer to a serving plate and eat with rice and miso soup.
- Squeeze sudachi juice over the salmon before eating (if accessible).
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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