Shiozake Japanese Salt Grilled Salmon

By Sudachi · 20 min

Ingredients

Instructions

1. Remove any pin bones from the 200 g salmon fillets. Trim away visible bloodline and silver membrane, rinse under cold water and pat dry.
2. Rub both sides with 1 tsp sake, if using.
3. Sprinkle 3–4 g salt over the salmon from a height, covering both sides evenly.
4. Place on a wire rack in an airtight container and refrigerate for at least 3 hours, ideally overnight.
5. Preheat the grill or broiler to medium-high. Pat the salmon dry with kitchen paper.
6. Once the grill is fully hot, place the salmon skin-side toward the heat and grill for 5 minutes. Turn off the heat and let it rest 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 1 sudachi and a mound of grated daikon (daikon oroshi).

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

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