Deliciously Simple Recipe for (Shioyaki) Salted Salmon

One of my FAVORITE things about visiting Japan is booking a hotel with a Japanese breakfast. There are veggies, pickled things, a little rice and always a great piece of fish. This is a great recipe to make ahead and freeze so you can always have a healthy and quick protien handy.

https://youtu.be/JaLxEfq5QDk?si=l-bjpp_9mpT8jLFk

Prep Time: 15 min

Estimated Cook Time: 12 min

Tools:

• Cutting board

• Chef Knife

• Kitchen scale (helpful, but not required) 

• Bag/tray to cure the fish

• Baking pan and aluminum foil - to cook the fish on

Tips and Tricks:

This freezes very well!  Make extra portions and freeze for later.   I have frozen with the cure on it and as it defrosts, let the  and after the curing finishes, both end up delicious.

Storage

• Fridge: up to 3–4 days

• Freezer: up to 1 month (cook from thawed)

Ingredients

Directions

5oz Salmon (or trout, cod, mackerel, etc.) 1.25 tsp Salt (~4% of the weight of fish) 1 Tablespoon Sake

Prep - curing Cut fish into desired portions Coat the fish in salt (all sides, including the skin) Coat in sake Helps removes fishiness and adds subtle depth Place on a paper towel-lined tray Cover and refrigerate overnight for up to 2 days Thinner cuts need less time, judge by firmness Cooking Remove the fish from the tray and dry off any excess moisture.  The flesh should be firm and slightly tacky To cook: Pre-heat the oven, low broil Rack in the middle (or bottom for a small toaster oven) 8–10 minutes, put the fish on a tray lined with aluminum foil skin side up Cook until the skin is browned and crispy, and fish is cooked through Serve Rice Simple vegetables Optional: grated daikon or Japanese pickles