Recipe of Favorite Salt-Grilled Salmon (Salmon Shiozake)

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, salt-grilled salmon (salmon shiozake). One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Salt-Grilled Salmon (Salmon Shiozake) is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Salt-Grilled Salmon (Salmon Shiozake) is something which I have loved my whole life.

Salted salmon, or shiozake (often shortened to shake), is a staple of the Japanese breakfast table and has been since time immemorial. While salted salmon is readily available for purchase in Japanese supermarkets, it can be difficult to find in the United States. This recipe approximates the flavor and. Salmon fillet (with skin), sake or ryorishu (cooking sake), kosher salt, oil.

To get started with this particular recipe, we have to prepare a few ingredients. You can have salt-grilled salmon (salmon shiozake) using 4 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Salt-Grilled Salmon (Salmon Shiozake):

1. Take Salmon Fillet (with skin)
2. Take Sake or Ryorishu (Cooking Sake)
3. Make ready Kosher salt
4. Get Oil

It is often eaten for Other than finding salmon, cooking it is nothing to it. The salted flesh has a firmer. Salted salmon is called 'shiozake' or 'shiojake' (塩鮭) in Japanese. In Japan, you can buy sliced salted salmon fillets Grilled salted salmon made from standard salmon fillet served with a couple of boiled okra (ladies' fingers).

Instructions 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.

Salted salmon is called 'shiozake' or 'shiojake' (塩鮭) in Japanese. In Japan, you can buy sliced salted salmon fillets Grilled salted salmon made from standard salmon fillet served with a couple of boiled okra (ladies' fingers). In the above photo of grilled salted salmon. Place salmon on the preheated grill, and discard marinade. Be sure to use plain Lemon Pepper and not Lemon Pepper Seasoning Salt (you will oversalt if you do).

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