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Shiozake (Japanese Salted Breakfast Salmon)

5 from 2 votes
By Yuto Omura
https://sudachirecipes.com
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.
Prep Time5 minutes
Cook Time10 minutes
Resting Time12 hours
Total Time12 hours 15 minutes
Course Bento, Breakfast, Dinner, Lunch, Main Course
Cuisine Japanese
Servings 2 portions
Calories 124
Prep Time: 5 minutes
Cook Time: 10 minutes
Resting Time: 12 hours
Total Time: 12 hours 15 minutes
Course: Bento, Breakfast, Dinner, Lunch, Main Course
Cuisine: Japanese
Servings: 2 portions
Calories: 124

Ingredients 
 

  • 200 g salmon fillets
  • 2-4 g sea salt 1-2% of salmon weight
  • 1 tsp sake optional
  • 1 sudachi or other citrus - optional

Instructions 

  • First, sprinkle 200 g salmon fillets with 2-4 g sea salt spread over 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 flavor.
    salmon fillets in a steel container sprinkled with salt
  • Preheat your oven grill or broiler on a medium-high setting. (Gas takes about 5 minutes, electric takes a little longer.)
    Remove the salmon from the fridge and dry the surface with kitchen paper to remove any excess moisture. Rub 1 tsp sake over the salmon to improve the texture and taste (optional).
    salmon fillets in a container drizzled with sake
  • 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.
    salmon fillets skin-side up on a Japanese fish grill
  • Carefully flip the salmon over, lower the heat to medium and cook on the other side for 4-5 minutes or until cooked through.
    salmon fillets flesh-side up on a Japanese fish grill
  • Transfer to a plate and serve with rice and miso soup. Squeeze the juice of 1 sudachi over the salmon and enjoy!
    Shiozake as a teishoku set with takikomigohan, pickles and miso soup
  • Enjoy!
    Shizake Japanese Salted Salmon served on a pale rectangular plate with sudachi and shiso leaves left side view

Notes

Cooking time is approximate and can vary depending on the thickness of your salmon. 
Best made with fresh salmon. If using frozen salmon, defrost it 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, onigiri or make ochazuke!)

Nutrition

Calories: 124kcal | Carbohydrates: 3.9g | Protein: 18.9g | Fat: 3.7g | Saturated Fat: 0.8g | Polyunsaturated Fat: 1g | Cholesterol: 59mg | Sodium: 651mg