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. Salmon you get in Japan is often a salted fillet. Rinse salmon under cold water and pat dry using paper towel. To make Salt-Grilled Salmon (Salmon Shiozake) you need 4 ingredients and 9 steps easily.
The ingredients needed to make Salt-Grilled Salmon (Salmon Shiozake):
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of Salmon Fillet (with skin)
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of Sake or Ryorishu (Cooking Sake)
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of Kosher salt
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of Oil
Steps to make Salt-Grilled Salmon (Salmon Shiozake):
- Rinse salmon under cold water and pat dry using paper towel.
- 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.
- Using paper towel, pat salmon dry. Sprinkle generous amount of salt on both sides of salmon fillet, especially on the skin.
- 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.
- Keep in the fridge for at least 24 hours. The longer you keep, the saltier it will become.
- 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
- 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.
- Don't grill for too long, it will make the salmon texture gets hard & tough.
- 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. Salmon is my very favorite fish. Quickie trivia: I was a fish/veggie only eater when my JRoc was born, so I've never had issues feeding him fish or any vegetables! Sprinkle the salt all over the fish. Rinse off the salt and pat the fish dry.
