This recipe was shared by cooking site Just One Cookbook by author Namiko Hirasawa Chen and it looks incredible. We have to give it a try!
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Beyond breakfast, salted salmon is a versatile ingredient that also appears in bento lunch boxes, onigiri (Japanese rice balls), salmon fried rice and okayu (Japanese rice porridge).
How to Make Japanese Salted Salmon at Home
To make this fish at home, you will need salmon fillets (firmer and less fatty is best), salt and sake.
Generously sprinkle salt on all sides of the salmon, focusing especially on the skin. Wrap the salted fillets tightly in layers of paper towels or store them in an airtight container, then refrigerate for at least two days.
Related: How to Stop Overcooking Your Salmon, According to Martha Stewart
How to Cut Salmon into Japanese-Style Fillets
To cut the salmon properly for this recipe, place the fillet skin-side down, with the narrow tail end to the left and the wider head end to the right. Trim off the narrowest part of the tail.
Fish recipes can seem intimidating, and this Japanese Salted Salmon is no different, but it's a lot easier than it looks! With a little time and patience, you can learn to make this delicious and incredibly versatile dish to keep in your meal rotation.
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