Recipe: Perfect Salt-Grilled Salmon (Salmon Shiozake)

Salt-Grilled Salmon (Salmon Shiozake). Shiozake (shio=salt, sake/zake=salmon) is grilled, salted salmon that is a very common dish for anytime of the day in Japan. It is often eaten for breakfast, but also a great item for Bento box for lunch and even a main dish for dinner. Salmon you get in Japan is often a salted fillet.

Salt-Grilled Salmon (Salmon Shiozake) Easy-peasy recipe to fully enjoy the amazing health benefits of salmon. Serve it with hot steamed rice and Tamagoyaki for a healthy Japanese style breakfast. Salt-Grilled Salmon (Salmon Shiozake) step by step. You can cook Salt-Grilled Salmon (Salmon Shiozake) using 4 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Salt-Grilled Salmon (Salmon Shiozake)

  1. Prepare of Salmon Fillet (with skin).
  2. It’s of Sake or Ryorishu (Cooking Sake).
  3. You need of Kosher salt.
  4. You need of Oil.

Rinse salmon under cold water and pat dry using paper towel. Sake will help to eliminate the fishy smell in salmon. Using paper towel, pat salmon dry. Sprinkle generous amount of salt on both sides of salmon fillet.

Salt-Grilled Salmon (Salmon Shiozake) step by step

  1. Rinse salmon under cold water and pat dry using paper towel..
  2. In a container, pour sake over salmon, let it marinated for 10 minutes or so. Sake will help to eliminate the fishy smell in salmon..
  3. Using paper towel, pat salmon dry. Sprinkle generous amount of salt on both sides of salmon fillet, especially on the skin..
  4. Prepare a container with tight lid like this. Put paper towel inside, place the salmon fillet, then add another layer of paper towel on top. Close the lid..
  5. Keep in the fridge for at least 24 hours. The longer you keep, the saltier it will become..
  6. After 24 hours, take out the salmon. The paper towel should have been absorbing extra moisture from the salmon surface by now, so it will look somewhat dry. That's Ok.
  7. Prepare your frying pan. Pour just a little amount of oil, and grill the fish on both sides until the skin becomes crispy and the flesh turned into peachy color..
  8. Don't grill for too long, it will make the salmon texture gets hard & tough..
  9. If the salmon is ready, you can squeeze a bit of lemon juice on top if you like..

Easy Japanese Salted Salmon (Shiojake) Salted Salmon or Shiojake is a popular way to enjoy salmon in Japan. Aside from traditional Japanese breakfasts, we also enjoy the delicious fish in bento boxes or as a filling for onigiri, Japanese Rice Balls. Salted salmon is so versatile that I also use it in fried rice, Ochazuke (a simple rice dish in green tea) and rice porridge. Shiozake/Shiojake in Japan is as ubiquitous as bacon in the USA. When Japanese people say salmon, they are usually referring to salted salmon.

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