How to Make Japanese Salted Salmon for Breakfast

By Sudachi · 30 min

Ingredients

Instructions

1. Remove any pin bones from the 200 g of salmon fillets, trim off visible bloodlines or silvery membranes, then rinse with cold water and pat dry.
2. Rub both sides with 1 tsp sake, if using.
3. Salt both sides with 3-4 g of salt, sprinkling from a height for an even coat.
4. Place on a wire rack in an airtight container and refrigerate for at least 3 hours, preferably overnight.
5. Preheat the grill or broiler to medium-high. Pat the salmon dry with kitchen paper.
6. Place the salmon skin-side towards the heat and grill for 5 minutes. Turn off the heat and leave it in the residual heat for 2 minutes.
7. If the underside still looks raw, flip and grill the other side for 1-2 minutes until cooked through.
8. Serve with grated daikon (daikon oroshi) and a sudachi, cut for squeezing.

Summarized from Sudachi's video. Watch it for the details.

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