Recipe: Yummy Salt-Grilled Salmon (Salmon Shiozake)

Salt-Grilled Salmon (Salmon Shiozake). Salted salmon, or shiozake (often shortened to shake), is a staple of the Japanese breakfast table and has been since time immemorial. While salted salmon is readily available for purchase in Japanese supermarkets, it can be difficult to find in the United States. This recipe approximates the flavor and.

Also it is simply called Sha-ke. Shio is salt in Japanese, and both zake, jyake and shake means salmon. Homemade Japanese salted salmon (塩鮭 Shiojake) with crispy skin. You can cook Salt-Grilled Salmon (Salmon Shiozake) using 4 ingredients and 9 steps. Here is how you cook it.

Ingredients of Salt-Grilled Salmon (Salmon Shiozake)

1. Prepare of Salmon Fillet (with skin).
2. It's of Sake or Ryorishu (Cooking Sake).
3. Prepare of Kosher salt.
4. Prepare of Oil.

This is a really straightforward recipe. Enjoy the flavorful salmon in rice balls, bento or as a wholesome accompaniment to traditional Japanese. Wrap them with paper towels and plastic. Let them sit in the refrigerator over night.

Salt-Grilled Salmon (Salmon Shiozake) step by step

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..

Season salmon fillets with lemon pepper, garlic powder, and salt. This healthier grilled salmon Caesar salad is lightened up so you can have that fabulous Caesar taste without all the extra calories. There's something about grilled salmon that I just love. My BBQ imparts it with a delicate smoky flavor that just feels like summer! The magic is in the details.