Salt-Grilled Salmon (Salmon Shiozake)
Salt-Grilled Salmon (Salmon Shiozake)

Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, salt-grilled salmon (salmon shiozake). It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Salt-Grilled Salmon (Salmon Shiozake) is one of the most popular of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Salt-Grilled Salmon (Salmon Shiozake) is something which I’ve loved my entire life.

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.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook salt-grilled salmon (salmon shiozake) using 4 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Salt-Grilled Salmon (Salmon Shiozake):
  1. Get Salmon Fillet (with skin)
  2. Make ready Sake or Ryorishu (Cooking Sake)
  3. Prepare Kosher salt
  4. Take Oil

Salt-Grilled Salmon (Salmon Shiozake) step by step. Rinse salmon under cold water and pat dry using paper towel. Sake will help to eliminate the fishy smell in salmon. Using paper towel, pat salmon dry.

Instructions to make Salt-Grilled Salmon (Salmon Shiozake):
  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.

Sprinkle generous amount of salt on both sides of salmon fillet. Shiozake (shio=salt, sake/zake=salmon) is grilled, salted salmon that is a very common dish for anytime of the day in Japan. It is often eaten for breakfast, but also a great item for Bento box for lunch and even a main dish for dinner. Salmon you get in Japan is often a salted fillet. On the other hand, salmon available here in the US is fresh.

So that’s going to wrap it up for this special food salt-grilled salmon (salmon shiozake) recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!