"Shiozake" Japanese Salted Salmon

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Japanese salted salmon is a classic breakfast dish, commonly served with rice and miso soup. Made with fresh salmon fillets and seasoned simply with salt, the fact that you only need two ingredients almost makes this dish too good to be true! Here, I will share all the tips to make it perfect every time.

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Shiozake

Yield

2 servings

Type

Breakfast

Time

12 hrs 15 mins

Level

Easy

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Ingredients

Salt

Weigh the salmon and measure out 1-2% of salt (1g for every 100g). Rub the salt all over the salmon, then cover and rest in the refrigerator for 3-12 hours.

1

Dry & preheat

Preheat the grill or broiler on medium-high and pat the salmon dry with kitchen paper to remove the accumulated moisture. 

2

Sake (optional)

To make the flesh more tender and soften any fishy odors, rub the surface with 1 tsp of sake. 

3

Grill

Place the salmon on the grill with the skin side facing up (towards the heat source). Grill for 3-4 minutes or until the skin is golden and crisp.

4

Turn

Turn the salmon over and cook the other side for 4-5 minutes or until cooked all the way through. Be careful not to overcook as it can become dry.

5

Serve

Serve with sudachi (or another citrus). Enjoy with  rice, miso soup and pickles for the Japanese breakfast experience. Enjoy!

6

See the full post for the video plus tips, tricks and storage information!