One of my favorite dishes to make is Japanese Salted Salmon. Japanese Salted Salmon, also known as “shiozake,” has always held a special place in my heart. I first learned about Japanese Salted Salmon during my travels to Japan. It was a dish that seemed simple yet packed with flavor, and I was eager to bring that experience into my own kitchen.
In Japan, salted salmon is often enjoyed for breakfast, paired with a bowl of steamed rice and miso soup. The first time I had Japanese Salted Salmon, I was amazed by its crispy skin and tender flesh. The balance of salt and the natural richness of the salmon was perfect. I knew I had to learn how to make this dish so I could share it with my friends and family back home. Every bite of Japanese Salted Salmon takes me back to that cozy, traditional Japanese inn where I first tasted it.
Perfecting the Recipe
When I decided to make Japanese Salted Salmon at home, I wanted to ensure that the recipe was as authentic as possible. The key to making delicious Japanese Salted Salmon is patience. After coating the salmon fillets with sake and kosher salt, I let them marinate in the refrigerator for two days. This process allows the flavors to penetrate deeply into the fish, giving it that unique taste. The anticipation makes the final result even more rewarding.
I love serving Japanese Salted Salmon at dinner parties or as part of a comforting meal prep for the week. It’s not just a dish; it’s a story I share with my guests. They often ask about the crispy skin and the incredible flavor, and I happily recount my journey of discovering and perfecting Japanese Salted Salmon. It’s a simple recipe, but it brings so much joy and a touch of Japanese tradition to my table.
Table of Contents
Chef’s Notes- Japanese Salted Salmon
- Choosing the Salmon: Use fresh wild-caught salmon for the best flavor and texture. Sockeye salmon is ideal due to its rich taste and firm flesh.
- Even Salting: Ensure even salting by using a small sieve to sprinkle the salt evenly over the fillets. This helps avoid overly salty spots.
- Sake Substitute: If you don’t have sake, dry white wine or rice vinegar can be used, but sake imparts a traditional flavor that is hard to match.
- Marinating Time: The 2-day marinating period is crucial for developing the desired flavor and texture. Don’t rush this step.
- Pat Dry: Thoroughly pat dry the salmon before broiling to ensure a crispy skin.
- Broiling Tips: Keep an eye on the salmon while broiling, as it can go from perfect to overcooked quickly. The skin should be crispy but not burnt.
- Serving Suggestions: Serve the salmon with freshly grated daikon radish and a side of tamagoyaki (Japanese omelet) for a traditional Japanese breakfast experience.
- Storage: Store any leftover salmon in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain texture.
Japanese Salted Salmon
4
servings10
minutes10
minutes108
kcal48
hours48
hours20
minutesDive into the delightful world of Japanese cuisine with this easy-to-follow Japanese Salted Salmon recipe! Learn the art of salting and broiling salmon to perfection, creating a dish that’s crispy on the outside and tender on the inside. Perfect for rice balls, bento boxes, or as a centerpiece for a traditional breakfast. Get ready to impress with this flavorful and wholesome dish!
Ingredients
- Salmon Fillets
1.3 lbs skin-on salmon fillets (wild-caught or farm-raised)
1-2 tablespoons sake (Japanese rice wine)
3 tablespoons kosher salt (Diamond Crystal preferred)
- For Serving:
2 inches daikon radish (peeled and grated)
- Alternative Ingredients:
Salmon: Substitute with trout or arctic char.
Sake: Replace with dry white wine or rice vinegar.
Kosher Salt: Use sea salt or table salt adjust quantity.
Directions
- Preparing the Salmon Fillets – If your salmon is not pre-cut into fillets, place it skin-side down with the tail end to your left. Trim off the narrow tail section and slice diagonally towards the tail at a 30-degree angle to create fillets.
- Salting the Salmon – Evenly coat the salmon fillets with 1-2 tablespoons of sake and let sit for 10 minutes. Pat dry with a paper towel and sprinkle 3 tablespoons of kosher salt on both sides of the fillets.
- Marinating – Line an airtight container with a paper towel to absorb moisture. Layer the salted fillets in the container with paper towels between each layer. Cover and refrigerate for 2 days. After 2 days, discard the wet paper towels and gently pat dry the fillets. The salmon should be darker and firmer.
- Freezing (Optional) – Wrap individual fillets in plastic wrap and store in a freezer bag for up to 1 month. Defrost frozen fillets in the refrigerator overnight and let sit at room temperature for 15-20 minutes before cooking.
- Broiling – Preheat oven to Broil High (550°F) for 5 minutes. Line a baking sheet with foil and grease it. Place salmon skin-side up and broil for 8-10 minutes until well done. – Preheat oven to 425°F and bake on a parchment-lined sheet for 10-12 minutes until well done.
- Grilling (Optional) – Grill on medium heat for about 5 minutes per side using a stovetop fish grill.
Equipment
- chef’s knife
- cutting board
- Baking sheet
- Mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 108kcal
- Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 41mg
- Sodium: 665mg
- Potassium: 385mg
- Carbohydrates: 1g
- Fiber: 1g
- Sugar: 1g
- Protein: 15g
- Vitamin A: 30IU
- Vitamin C: 2mg
- Calcium: 11mg
- Iron: 1mg
FAQ- Japanese Salted Salmon
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon, but make sure to thaw it completely in the refrigerator before starting the salting process.
What can I use instead of sake?
Dry white wine or rice vinegar can be used as substitutes for sake. However, sake provides a traditional flavor that is preferred.
How do I know when the salmon is done broiling?
The salmon is done when the skin is crispy and the flesh flakes easily with a fork. It should be opaque throughout.
Can I shorten the marinating time?
The 2-day marinating period is essential for developing the traditional flavor and texture of Japanese salted salmon. Shortening the time will affect the results.
What should I do if my salmon turns out too salty?
If the salmon is too salty, try serving it with plain steamed rice or other bland side dishes to balance the flavors. Reducing the salt slightly in future attempts can also help.
