Salt-Grilled Salmon (Salmon Shiozake)
Salt-Grilled Salmon (Salmon Shiozake)

Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, salt-grilled salmon (salmon shiozake). One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Salt-Grilled Salmon (Salmon Shiozake) is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Salt-Grilled Salmon (Salmon Shiozake) is something which I have loved my whole life. They’re fine and they look fantastic.

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.

To begin with this particular recipe, we have to first prepare a few components. You can have salt-grilled salmon (salmon shiozake) using 4 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Salt-Grilled Salmon (Salmon Shiozake):
  1. Make ready Salmon Fillet (with skin)
  2. Get Sake or Ryorishu (Cooking Sake)
  3. Take Kosher salt
  4. Get Oil

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.

Steps to make Salt-Grilled Salmon (Salmon Shiozake):
  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.

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. Easy Japanese Salted Salmon (Shiojake) Salted Salmon or Shiojake is a popular way to enjoy salmon in Japan.

So that is going to wrap this up for this special food salt-grilled salmon (salmon shiozake) recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!