Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, salt-grilled salmon (salmon shiozake). It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Salted salmon is so versatile that I also use it in fried rice, Ochazuke (a simple rice dish in green tea) and Homemade Japanese salted salmon (Shiojake or Shiozake) with crispy skin. This is a really Yeah, salted salmon is usually grilled in the fish broiler (we have that in Japanese range understove. Shiozake (shio=salt, sake/zake=salmon) is grilled, salted salmon that is a very common dish for anytime of the day in Japan.
Salt-Grilled Salmon (Salmon Shiozake) is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Salt-Grilled Salmon (Salmon Shiozake) is something which I have loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can have salt-grilled salmon (salmon shiozake) using 4 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Salt-Grilled Salmon (Salmon Shiozake):
- Make ready Salmon Fillet (with skin)
- Take Sake or Ryorishu (Cooking Sake)
- Prepare Kosher salt
- Prepare Oil
Place salmon on the preheated grill, and discard marinade. Be sure to use plain Lemon Pepper and not Lemon Pepper Seasoning Salt (you will oversalt if you do). If grilling is rained out, this can be baked. It's another way of eating Salmon : salted.
Steps to make Salt-Grilled Salmon (Salmon Shiozake):
- Rinse salmon under cold water and pat dry using paper towel.
- In a container, pour sake over salmon, let it marinated for 10 minutes or so. Sake will help to eliminate the fishy smell in salmon.
- Using paper towel, pat salmon dry. Sprinkle generous amount of salt on both sides of salmon fillet, especially on the skin.
- Prepare a container with tight lid like this. Put paper towel inside, place the salmon fillet, then add another layer of paper towel on top. Close the lid.
- Keep in the fridge for at least 24 hours. The longer you keep, the saltier it will become.
- After 24 hours, take out the salmon. The paper towel should have been absorbing extra moisture from the salmon surface by now, so it will look somewhat dry. That's Ok
- Prepare your frying pan. Pour just a little amount of oil, and grill the fish on both sides until the skin becomes crispy and the flesh turned into peachy color.
- Don't grill for too long, it will make the salmon texture gets hard & tough.
- If the salmon is ready, you can squeeze a bit of lemon juice on top if you like.
It is so yummy and always reminds me of traditional Japanese 'washoku' meals. You will like it too I hope. The magic is in the details. Buy the best salmon you can lay your hands on (wild salmon delivers great flavor and texture) and ask your fishmonger (or beg, if you have to) for center-cut fillets with a strip of fatty belly attached. While this salted salmon, traditionally called shiozake, is readily available in grocery stores in Japan, we had to do a little home-curing to make our Japanese breakfast dreams come true here in the States.
So that’s going to wrap this up for this special food salt-grilled salmon (salmon shiozake) recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
