Japanese Salted Salmon (Shiozake) Recipe – Japanese Special
Japanese Salted Salmon (Shiozake) is a simple yet flavorful dish that is a staple in Japanese breakfasts and bento boxes. This traditional preparation involves lightly curing salmon fillets with salt, which enhances their natural umami flavor and gives them a deliciously firm texture. The fish is then grilled to perfection, resulting in a crispy, golden skin and a tender, flaky interior. Serve it with steamed rice, miso soup, and pickles for a perfect Japanese meal.
- 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:
For an authentic taste, use coarse sea salt instead of table salt.
Longer curing (24 hrs) gives a more intense flavor and firmer texture.
No need for additional seasoning—the curing process brings out the salmon’s natural umami.
Leftovers? Flake the fish and use it in onigiri (rice balls) or fried rice.
