Shiozake Japanese salted salmon 塩鮭

Method7 steps · about 8 hr 8 min

1. 1

   Step 1: Pat dry the salmon fillets with kitchen paper towel.

   Uses 300 g/10 oz salmon fillets

2. 2

   Step 2: Pour and sprinkle sake (1 tbs) over salmon fillets.

   Uses Patted-dry salmon fillets · 1 tbs sake

3. 3

   Step 3: Sprinkle salt (15 g) on both sides of salmon fillets.

   Uses Sake-coated salmon fillets · 15 g salt (5% of salmon weight)

   
4. 4

   Step 4: Wrap the salmon fillets with kitchen paper towel and cling wrap over.

   Uses Salted salmon fillets

   
5. 5

   Step 5: Refrigerate the fillets over night or at least 7-8 hours.

   Cure salmon in the refrigerator for seven to eight hours or overnight · 480 minUses Paper-towel-and-cling-wrap-covered salted salmon

6. 6

   Step 6: Remove and discard all cling wrap and paper towel. Grill the unwrapped fillets using the source’s oven grill setting at 180°C (356°F) for about 7–8 minutes. Check the thickest part reaches 63°C (145°F), continuing as needed for the fillet thickness; curing has not cooked the fish.

   Grill salmon · 8 minUses Refrigerator-cured salted salmon fillets

   
7. 7

   Step 7: Serve with plain steamed rice.

   Uses Cooked grilled salted salmon · Prepared plain steamed rice, optional to serve