Japanese-Style Salted Salmon (Shiozake)

There's something incredibly heartwarming about cooking dishes that remind us of our travels or those special moments shared around the dinner table. Japanese-style salted salmon, or Shiozake, is one of those dishes that brings a taste of Japan right into your kitchen. It's not only easy to whip up but also packed with flavor that will leave you and your loved ones craving more!

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Prep Time 10

Cook Time 20

Total Time 30

Course: Dinner, Main Course

Cuisine: Japanese

Ingredients Equipment Method Notes

Ingredients

For the Japanese-Style Salted Salmon

4 fillets salmon Freshness is key; look for vibrant, firm fillets.
1/4 cup sea salt Essential for that perfect salty flavor.
1 tbsp sugar A touch of sweetness balances the saltiness beautifully.
1 tbsp sake Optional, adds a depth of flavor.
1 tbsp mirin Optional, enhances the dish.

Equipment

Bowl
Grill or Skillet
Resealable Plastic Bag

Method

Step 1: In a bowl, combine the sea salt and sugar. Mix well to create a seasoning blend.
Step 2: Rub the salt and sugar mixture evenly over the salmon fillets, ensuring all surfaces are coated.
Step 3: If using, drizzle the sake and mirin over the salmon for added flavor.
Step 4: Place the seasoned salmon fillets in a shallow dish or a resealable plastic bag. Cover and refrigerate for at least 6 hours, preferably overnight.
Step 5: After marinating, remove the salmon from the refrigerator and rinse off excess salt under cold water.
Step 6: Pat the salmon fillets dry with paper towels.
Step 7: Preheat the grill or skillet over medium heat. Cook the salmon for about 3-4 minutes on each side, or until cooked through.
Step 8: Serve hot, garnished with green onions or lemon slices if desired.

Notes

If you have leftovers, store the salmon in an airtight container in the refrigerator for up to 3 days. You can also freeze the uncooked marinated salmon for up to a month.