Japan has relied on fish and seafood as a primary source of protein for centuries and Japanese Salted Salmon (Shiozake or Shiojake) stands out as one of the most iconic and popular Japanese fish preparations. It’s a simple yet flavorful dish that can be enjoyed at breakfast, lunch or dinner, and because it's made with just three ingredients, it’s incredibly easy to make at home!
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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Japanese Shiozake, or Shiojake, is made with salmon and salt, with a touch of sake to cleanse the fish. It's often part of a traditional Japanese breakfast, which is a beautifully balanced meal featuring salted salmon alongside steamed rice, miso soup, a vegetable side and an egg dish.
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).
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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.
Start by marinating the salmon in sake for about 10 minutes to remove any unwanted fishy odors and enhance the umami flavor of the fish. After marinating, pat the fillets dry with paper towels to ensure the salt adheres properly.
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.
After two days, wrap each fillet in plastic wrap and store them in the freezer for future meals. When ready to eat, simply broil, grill or pan-fry the salmon until the salmon is cooked to your liking and the skin is crispy.
Related: How to Stop Overcooking Your Salmon, According to Martha Stewart
How to Cut Salmon into Japanese-Style Fillets
One unique aspect of Shiozake is the way the salmon is cut—Japanese-style fillets are sliced thinly and diagonally. This helps the salmon cook faster and more evenly, while also allowing the skin to crisp up.
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.
Holding your knife at a 30-degree angle, slice diagonally toward the tail end, repeating the process until you have evenly sized fillets.
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.
Whether served with rice for breakfast or tossed into a lunchbox for a healthy midday meal, this recipe delivers bold, satisfying flavor every time.
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