Japanese Salted Salmon (Shiozake) Recipe – Japanese Special
Shiozake (塩鮭), or Japanese salted salmon, is a traditional dish that’s both simple and flavorful. The process involves salting fresh salmon fillets and allowing them to cure in the refrigerator for a period, which enhances their taste and texture. Once cured, the salmon is typically grilled or broiled, resulting in a tender interior with a crispy skin. It’s commonly served as part of a Japanese breakfast alongside steamed rice, miso soup, and pickles.
- Prep Time5 min
- Cook Time10 min
- Total Time15 min
For the Salted Salmon:
- 2 salmon fillets (skin-on, about 5 oz each)
- 1 tablespoon coarse sea salt
- ½ teaspoon sake (optional, for extra flavor)
For Serving (Optional):
- Steamed white rice
- Miso soup
- Pickled vegetables
- Grated daikon radish (daikon oroshi)
- Lemon wedges
Salt the Salmon:
Pat the salmon fillets dry with a paper towel.
If using, rub a little sake over the fillets for extra depth of flavor.
Generously sprinkle sea salt over both sides of the fish.
Place the fillets on a wire rack over a plate, uncovered, and refrigerate for 12 to 24 hours to allow the salt to cure the fish.
Prepare for Cooking:
After curing, gently rinse off excess salt and pat dry with a paper towel.
Let the salmon sit at room temperature for 10 minutes before cooking.
Grilling Method:
Preheat the grill to medium-high heat.
Place the salmon fillets skin-side down and grill for 4–5 minutes per side, or until the skin is crispy and the flesh is opaque.
Pan-Frying Method:
Heat a non-stick pan over medium heat and add a little oil.
Place the salmon skin-side down and cook for 5 minutes until crispy.
Flip and cook for another 3–4 minutes until the fish is cooked through.
Serve:
Transfer the grilled salmon to a plate.
Serve hot with steamed rice, miso soup, and pickles.
Garnish with grated daikon radish and a lemon wedge for extra freshness.
Recipe Notes:
Salting Process: Sprinkle salt evenly on both sides of the salmon fillets and let them sit in the refrigerator to cure.
Curing Time: Refrigerate for 12–36 hours, flipping the fillets halfway through for even curing.
Cooking Method: Grill or broil the salmon until the skin is crispy and the flesh is fully cooked.
Serving Suggestions: Serve with steamed rice, miso soup, and pickles for a traditional Japanese breakfast.
Storage: Leftover cooked salmon can be stored in the refrigerator for up to 3 days.
