Japanese Grilled Salted Salmon Recipe (Shiozake)

By Sudachi · 30 min

Ingredients

Instructions

1. Remove any pin bones from the 200 g salmon fillets and trim away visible bloodline or silvery membrane.
2. Rinse the salmon under cold water, pat it dry, and rub both sides with 1 tsp sake (optional).
3. Sprinkle 3-4 g salt over both sides from a height for even coverage.
4. Place the salmon on a wire rack inside 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. Once fully preheated, place the salmon skin side toward the heat and grill or broil 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.

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

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