Description
Make this Japanese salted salmon a part of your traditional Japanese breakfast, or serve in onigiri (rice balls) or as the main protein in bento!
Ingredients
Scale
- Two 8-ounce boneless salmon fillets with the skin on
- 1 teaspoon sake
- 1 1/2 teaspoon kosher salt or 3/4 teaspoon regular table salt
Instructions
- Place the salmon fillets in a glass container and pour the sake over the fish. Grab each fillet and using your fingers, gently massage the sake into the flesh to coat evenly.
- Leave for 5 minutes and pat the fillets dry with a paper towel.
- Sprinkle equal amounts of salt on the fillets, on both sides including the skin.
- Cover with a lid and refrigerate for a minimum of 12 hours, up to 36 hours.
- Cover a baking sheet with non-stick foil and lay the salmon fillets on top.
- Move one oven rack so that it sits right under the broiler.
- Turn the broiler on and place the baking sheet on the rack.
- Broil for 3 to 5 minutes on each side, until the skin turns slightly brown and the skin is crispy.
- Serve with cooked Japanese rice, miso soup, and tsukemono.
Notes
Shiozake will keep in the fridge for up to 2 days, stored in a storage container.
Nutrition
- Serving Size: 1 salmon fillet
- Calories: 167
- Sugar: 0g
- Sodium: 1027.5mg
- Fat: 5.9g
- Saturated Fat: 1g
- Unsaturated Fat: 1.4g
- Trans Fat: 0g
- Carbohydrates: 0.1g
- Fiber: 0g
- Protein: 27.8g
- Cholesterol: 63.8mg
