Japanese Salted Salmon (Shiozake)

salmon shiozake

5 from 1 reviews

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!


  • 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


  1. 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.
  2. Leave for 5 minutes and pat the fillets dry with a paper towel. 
  3. Sprinkle equal amounts of salt on the fillets, on both sides including the skin. 
  4. Cover with a lid and refrigerate for a minimum of 12 hours, up to 36 hours.
  5. Cover a baking sheet with non-stick foil and lay the salmon fillets on top.
  6. Move one oven rack so that it sits right under the broiler. 
  7. Turn the broiler on and place the baking sheet on the rack. 
  8. Broil for 3 to 5 minutes on each side, until the skin turns slightly brown and the skin is crispy.
  9. Serve with cooked Japanese rice, miso soup, and tsukemono.


Keywords: breakfast salmon

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