Japanese Salted Salmon (Shiozake)

Make this Japanese salted salmon a part of your traditional Japanese breakfast, or serve in onigiri (rice balls) or as the main protein in bento!

📝 Ingredients

• Two 8-ounce boneless salmon fillets with the skin on
• 1 teaspoon sake
• 1 1/2 teaspoon kosher salt or 3/4 teaspoon regular table salt

👨‍🍳 Instructions

1. 1Place the salmon fillets in a glass container and pour the sake over the fish. Grab each fillet and using your fingers, gently massage the sake into the flesh to coat evenly.
2. 2Leave for 5 minutes and pat the fillets dry with a paper towel.
3. 3Sprinkle equal amounts of salt on the fillets, on both sides including the skin.
4. 4Cover with a lid and refrigerate for a minimum of 12 hours, up to 36 hours.
5. 5Cover a baking sheet with non-stick foil and lay the salmon fillets on top.
6. 6Move one oven rack so that it sits right under the broiler.
7. 7Turn the broiler on and place the baking sheet on the rack.
8. 8Broil for 3 to 5 minutes on each side, until the skin turns slightly brown and the skin is crispy.
9. 9Serve with cooked Japanese rice, miso soup, and tsukemono.