Easy Japanese Salted Salmon | Japanese Home Cooking #shorts #japanesebreakfast #salmonrecipe

By Just One Cookbook · 15 min

Ingredients

Instructions

1. Before starting, note the salmon needs 2 days of curing.
2. Sprinkle 1–2 Tbsp sake over 1.3 lb salmon fillets, turn to coat, let sit 10 minutes, then pat dry with a paper towel.
3. Sprinkle some of the salt on the skin, then the rest on both sides, pressing any leftover salt onto the skin. Use about 5% of the salmon's weight in salt.
4. Line an airtight container with a paper towel. Lay the fillets skin side up in a single layer, cover with another paper towel, and repeat for the next layers. Finish with a final paper towel, cover and refrigerate for 2 days.
5. After 2 days, discard the wet paper towels and gently pat the fillets dry with a clean paper towel. The fillets are now ready to cook.
6. To broil: set the oven rack in the center, about 9 inches (23 cm) from the top heating element. Preheat the broiler on High (550°F / 288°C) for 5 minutes. Line a baking sheet with foil, lightly coat with cooking oil, and place the salmon skin side up.
7. Broil for 8–10 minutes, until well done and flaky. No need to flip.
8. Optional: peel and grate 2 inches of daikon, squeeze out most of the liquid, and serve alongside the salmon.

Summarized from Just One Cookbook's video. Watch it for the details.

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