Entree: Japan – 塩鮭 ➤ Shiozake (Salted salmon)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 5 min

Cook 7 min

Additional 30 min

Total 37 min

Ingredients

- 2 salmon fillets, approx. 6 oz (170 g) each
- 1½ tsp (9 g) coarse sea salt
- 1 tsp (5 g) sugar (optional)
- 1 tbsp (15 ml) sake (optional, for rinsing)
- 1 tbsp (15 ml) vegetable oil or neutral oil for cooking
- 1 cup (240 ml) steamed rice for serving (optional)
- 2 tbsp (30 g) grated daikon (optional)
- Lemon or sudachi wedges for serving (optional)

Instructions

1. Sprinkle the coarse salt evenly over both sides of the salmon fillets (use sugar if desired for balance); place on a rack or plate, cover, and refrigerate 30 minutes to 2 hours depending on desired cure intensity (shorter for milder flavor).
2. Rinse the fillets lightly under cold water if the cure time was long, pat very dry with paper towels; you may brush lightly with sake and pat dry for aroma.
3. Heat oil in a skillet over medium-high or preheat the broiler; cook salmon skin-side down until skin is crisp and the flesh is mostly opaque, about 3–5 minutes.
4. Flip and cook an additional 1–2 minutes until cooked through but still moist.
5. Serve hot with steamed rice, grated daikon, and a citrus wedge.