Salted Japanese Salmon (Shiozake)

Quick and Amazing Salted Japanese Salmon Recipe

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Course: Breakfast

Cuisine: Japanese

Keyword: Japanese salted salmon, Shiojake, Shiozake

Prep Time: 5

Cook Time: 5

Resting time: 1

Total Time: 1 10

Servings: Servings

Calories: 106kcal

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!