How to Prepare Yummy Salt-Grilled Salmon (Salmon Shiozake)

Salt-Grilled Salmon (Salmon Shiozake). Great recipe for 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) Shiozake/Shiojake in Japan is as ubiquitous as bacon in the USA. When Japanese people say salmon, they are usually referring to salted salmon. Salted Salmon or Shiojake is a popular way to enjoy salmon in Japan. You can have Salt-Grilled Salmon (Salmon Shiozake) using 4 ingredients and 9 steps. Here is how you cook it.

Ingredients of Salt-Grilled Salmon (Salmon Shiozake)

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

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. Salted salmon, or shiozake (often shortened to shake), is a staple of the Japanese breakfast table and has been since time immemorial. While salted salmon is readily available for purchase in Japanese supermarkets, it can be difficult to find in the United States.

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..

This recipe approximates the flavor and texture of Japanese salted salmon by curing the salmon and letting it rest in the. "Arahogushi Shiozake" by Moheji Grilled salmon. Leave salmon in soup for a half day and grill them. Japanese Salmon (Salted Salmon) is one of the most consumed grilled fish in Japan. If you would like to taste the wonderful flavour of cooked salmon, grilled salted salmon is my recommendation. It is so easy to make at home and goes so well with rice.