Recipe: Yummy Salt-Grilled Salmon (Salmon Shiozake)

Salt-Grilled Salmon (Salmon Shiozake). Homemade Japanese salted salmon (塩鮭 Shiojake) with crispy skin. This is a really straightforward recipe. Enjoy the flavorful salmon in rice balls, bento or as a wholesome accompaniment to traditional Japanese.

Also it is simply called Sha-ke. Shio is salt in Japanese, and both zake, jyake and shake means salmon. Salted salmon, or shiozake (often shortened to shake), is a staple of the Japanese breakfast table and has been since time immemorial. 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. You need of Sake or Ryorishu (Cooking Sake).
  3. It’s of Kosher salt.
  4. You need of Oil.

While salted salmon is readily available for purchase in Japanese supermarkets, it can be difficult to find in the United States. This recipe approximates the flavor and. Wrap them with paper towels and plastic. Let them sit in the refrigerator over night.

Salt-Grilled Salmon (Salmon Shiozake) instructions

  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..

Place salmon on the preheated grill, and discard marinade. I also sprayed the grill plate with olive oil to keep the. While this salted salmon, traditionally called shiozake, is readily available in grocery stores in Japan, we had to do a little home-curing to make our Japanese breakfast dreams come true here in the States. The overnight cure allows the salt to permeate the fillet while eliminating excess moisture. Salted salmon is called 'shiozake' or 'shiojake' (塩鮭) in Japanese.

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