ReceptnaptárShiozake (salt-grilled salmon)
Shiozake (塩鮭, “salted salmon”) is the favourite fish of the Japanese breakfast: salting makes the flesh firm and flavourful, and grilling makes the skin crisp. It is the central element of the traditional Japanese breakfast (rice, miso soup, fish, pickles).
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Ingredients
Method
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- Pat the salmon dry with kitchen paper and salt both sides evenly (about 1/2 tsp per piece).
- Put on a plate and leave uncovered for 20–30 minutes (or in the fridge for up to 2 hours) so the salt draws out the moisture.
- Blot away the liquid with kitchen paper.
- Preheat the grill, or heat a frying pan; put the fish skin-side down in the pan, or skin-side up under the grill.
- Cook for 4–5 minutes, turn and cook for 3–4 minutes more until the fish is cooked and the skin is crisp.
- Serve with lemon wedges and grated daikon, with rice and miso soup.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Resting the salted fish makes it firmer, tastier and less watery.
- Always dry the fish before cooking.
- Lemon and daikon refresh and lighten the oily fish.
- Leftover fish flaked is excellent as an onigiri filling.
Frequently asked questions
How much salt?
About 1–2% of the weight of the fish; less for thin cuts.
Can it be oven-cooked?
Yes, under the grill for 8–10 minutes.
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More japanese ideas
- Ebi chiri (prawns in sweet-spicy tomato sauce)
- Tara no nitsuke (cod simmered in soy and ginger with vegetables)
- Saba misoni (mackerel simmered in miso)
- Sake no nanbanzuke (fried salmon marinated with sweet-sour vegetables)
- Brown rice bowl with salmon and cucumber (sushi bowl)
- Saikyo yaki (miso-marinated grilled fish)
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