Commonly enjoyed in Japanese breakfasts or as a part of a bento box, Japanese salted salmon, or shiozake, is a tasty treat that’s quick to prepare and healthy to eat! In this article we will walk you through all the steps on how to prepare this flavorful fish from start to finish.
Table of Contents
What is Japanese Salted Salmon (Shiozake)
Japanese salted salmon, which is called shiozake or shiojake in Japan, consists of salmon fillets that are cut into thin strips, marinated in sake, blotted dry, salted, cured in the fridge (preferably overnight), and broiled. The resulting salmon has salty, firm meat and flavorful, crispy skin.
While most commonly eaten as a part of a Japanese breakfast, this versatile fish is also eaten as a component of both lunches and dinners. I personally enjoy using salted salmon when making salmon onigiri (or Japanese salmon rice balls).
How to Make Japanese Salted Salmon (Shiozake)
While preparing Japanese salted salmon doesn’t take a lot of time actively cooking, it does need time to rest (cure) in the fridge so plan accordingly. I prefer letting it cure overnight in the fridge, but you can cure for as little as three hours if you’re in a time crunch.
Below are step by step-instructions on how to prepare this simple yet tasty treat:
1. Cut the salmon fillets into strips that are approximately 1 inch (2.5 cm) wide. When cutting, tilt your knife back and slice at an angle.
2. Next, spread the sake evenly over the salmon slices and let them rest for 10 minutes.
3. After resting, pat the fish dry with paper towel. Then spread salt evenly over both the the skin and the flesh of the fish.
4. After salting, place the pieces of salmon in an airtight container and rest in the fridge for at least three hours (overnight is ideal).
5. When the salmon is done resting in the fridge, preheat the oven to broil on high.
6. Blot any excess moisture from the fish with a paper towel. Then place the salmon slices on a greased, foil-lined baking sheet.
7. Make sure the skin side is facing up and broil for 1-3 minutes, or until the skin starts to get crispy. Then flip the fish and broil for another 1-3 minutes. The broiling times vary depending on the oven and distance from the heating element.
8. Serve and enjoy!
Japanese Salted Salmon (Shiozake) Recipe
Salted Japanese Salmon (Shiozake)
Equipment
- 1 Airtight Container
- 1 Baking sheet
- 1 Sharp knife
Ingredients
- 1 lb. Salmon fillets
- 2 Tbsp. Salt
- 2 Tbsp. Sake
Instructions
- Cut the salmon fillets into strips that are approximately 1" wide. When cutting, tilt your knife back and slice at an angle.
- Next, spread the sake evenly over the salmon slices and let them rest for 10 minutes.
- After resting, pat the fish dry with paper towel. Then spread salt evenly over both the the skin and the flesh of the fish.
- After salting, place the pieces of salmon in an airtight container and rest in the fridge for at least three hours (overnight is ideal).
- When the salmon is done resting in the fridge, preheat the oven to broil on high.
- Blot any excess moisture from the fish with a paper towel. Then place the salmon slices on a greased, foil-lined baking sheet.
- Make sure the skin side is facing up and broil for 1-3 minutes, or until the skin starts to get crispy. Then flip the fish and broil for another 1-3 minutes. The broiling times vary depending on the oven and distance from the heating element.
- Serve and enjoy!
Video
Nutrition
Frequently Asked Questions
Is Japanese salted salmon (shiozake) gluten-free?
Yes. All ingredients in Japanese salted salmon are naturally gluten-free.
When is shiozake (Japanese salted salmon) commonly eaten?
While commonly eaten as a component of any meal, Japanese salted salmon is most commonly eaten as a part of a Japanese breakfast.
Final Thoughts on Japanese Salted Salmon
I enjoy using Japanese salted salmon as a unique way to add a salty element to a meal or an onigiri. However you choose to enjoy it, I hope you find this recipe helpful! Happy cooking!
Check out the following links for more recipes:
Classic Roasted Chicken Recipe
Burrata Caprese Salad in 5 Minutes!
Furikake Onigiri: Prepared Two Different Ways
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