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–+ servings

Japanese Salted Breakfast Salmon (Shiozake)

Prep Time3 minutes
Cook Time7 minutes
Resting Time12 hours
Total Time12 hours 10 minutes
Author Yuto Omura
Servings 2 portions

Ingredients 
 

  • 200 g salmon fillets skin-on, fresh, approx 2.5-3cm thick. Coho or Atlantic for richer flavor, chum for lighter taste
  • 1 tsp sake optional, use dry sherry or white wine if unavailable
  • 3-4 g salt fine sea salt preferred; use 1.5 % for overnight cure / 2.0 % for short 3 h cure
  • 1 sudachi or lemon/lime wedge, optional for serving
  • grated daikon radish (daikon oroshi)

Instructions 

  • Take 200 g salmon fillets and remove any pin bones. Trim off any visible bloodlines or silvery membranes, then rinse with cold water and pat dry. Rub both sides with 1 tsp sake (optional but improves flavor and texture).
    salmon fillets in a steel container sprinkled with salt
  • Sprinkle the salmon with 3-4 g salt. Sprinkle from a height for thinner and more even coverage, making sure to salt both sides. Set on a wire rack in an airtight container and refrigerate for at least 3 hours, preferably overnight.
    salmon fillets in a container drizzled with sake
  • Preheat your grill or broiler on medium-high heat. While you wait, pat the salmon dry with kitchen paper. Once fully preheated, place the salmon with the skin side facing the heat source and grill/broil for 5 minutes, then turn off the heat and leave to cook in the residual heat for 2 minutes.
    salmon fillets skin-side up on a Japanese fish grill
  • If the underneath still looks raw, flip and grill the other side for 1-2 minutes to finish cooking it through.
    salmon fillets flesh-side up on a Japanese fish grill
  • Plate up with 1 sudachi and a mound of grated daikon radish (daikon oroshi). Best served with rice and miso soup. Enjoy!
    Japanese salt grilled breakfast salmon (shiozake) next to grated daikon and a sudachi on a white plate with blue rim with rice and miso soup

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.
Rainbow or steelhead trout work well too, just watch the timing since they're leaner and cook faster.
About that white residue: Albumin (the white beads on cooked salmon) is harmless coagulated protein pushed out as muscles contract.
Cooking Options:
  • Grill/Broiler: Preheat 5 min, cook 5 min on medium-high, rest 2 min. Skin-side up, no flipping.
  • Frying Pan: Medium-low 4-5 min covered + 30 sec uncovered, 1 tsp oil, skin-side down.
  • Toaster Oven: 230 °C / 450 °F for 10-15 min, brushed with oil, no flipping.
Storage and meal prep: Refrigerate cooked salmon 2-3 days or uncooked salted fillets 3 days maximum. Freeze either version up to 1 month (best within 2 weeks). Batch-salt multiple fillets, then freeze individually for quick future meals.
Serving ideas: Japanese Multigrain Rice, Mushroom Miso Soup, Ginger Miso Soup, Pickled Napa Cabbage