Salt-Grilled Salmon (Salmon Shiozake)

Name: Salt-Grilled Salmon (Salmon Shiozake)
Cuisine: American
Ingredients: Salmon Fillet (with skin); Sake or Ryorishu (Cooking Sake); Kosher salt; Oil

Claren Stefanie @cook_8297802

Indonesia

Easy-peasy recipe to fully enjoy the amazing health benefits of salmon. It's so simple yet tasty. Serve it with hot steamed rice and Tamagoyaki for a healthy Japanese style breakfast.

Claren Stefanie @cook_8297802

Indonesia

Easy-peasy recipe to fully enjoy the amazing health benefits of salmon. It's so simple yet tasty. Serve it with hot steamed rice and Tamagoyaki for a healthy Japanese style breakfast.

Saved

Ingredients

Salmon Fillet (with skin)
Sake or Ryorishu (Cooking Sake)
Kosher salt
Oil

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Steps

1

Rinse salmon under cold water and pat dry using paper towel.
2

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.
3

Using paper towel, pat salmon dry. Sprinkle generous amount of salt on both sides of salmon fillet, especially on the skin.
4

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.
5

Keep in the fridge for at least 24 hours. The longer you keep, the saltier it will become.
6

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
7

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.
8

Don't grill for too long, it will make the salmon texture gets hard & tough.
9

If the salmon is ready, you can squeeze a bit of lemon juice on top if you like.