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Salt-Grilled Salmon (Salmon Shiozake)
Salt-Grilled Salmon (Salmon Shiozake)

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We hope you got insight from reading it, now let’s go back to salt-grilled salmon (salmon shiozake) recipe. To make salt-grilled salmon (salmon shiozake) you need 4 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Salt-Grilled Salmon (Salmon Shiozake):
  1. Use Salmon Fillet (with skin)
  2. Provide Sake or Ryorishu (Cooking Sake)
  3. Get Kosher salt
  4. Take Oil
Steps to make Salt-Grilled Salmon (Salmon Shiozake):
  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.

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