It’s been almost a week since we came back from Taiwan and my family is finally back to our regular routine. After a long vacation, my family and I always miss eating simple Japanese food, like Hot Tofu (Yudofu) and this Salted Salmon (shiojake 塩鮭).
If you have been to Japan, you probably had tried or seen traditional Japanese breakfast similar to the picture below with Salted Salmon (Shiojake), rice, miso soup (I made Tonjiru), a vegetable side dish, and some egg (I made Tamagoyaki).
I used to buy prepared salted salmon from a Japanese supermarket for convenience, just pop them in the toaster oven for 25 min and they’re ready. However, the supermarket ones can be a bit salty.
Since my children loves salted salmon and its crispy skin, one day I decided to start making my own. Fresh good quality salmon and right amount of salt – that’s all you need to make salted salmon. It was ridiculously easy. And you can make a lot at once too and keep them frozen to enjoy at a later time. Since started making my own, I had never gone back to the prepared salted salmon from supermarket.
Before my trip to Taiwan, I made some again knowing that I’d miss simple food. I hope you will give it a try. Make sure to have good Japanese premium short grain rice to go with this. Hmm… nice to be home!
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- 1.1 lb (500 g) salmon fillets with skin
- 1 Tbsp. sake
- 5 tsp. (25 g) sea salt (5% of salmon weight)
- lemon wedges (optional)
- Rinse the salmon under cold water and pat dry with a paper towel. Slice the salmon diagonally if it’s not pre-sliced.
- Pour and spread the sake on the salmon.
- After 10 minutes, pat dry the salmon with a paper towel.
- Apply sea salt on the skin first.
- Then sprinkle the remaining salt on both sides of the fillets. Use more salt on the skin.
- Line the bottom of an air-tight container (with lid) with a paper towel. This will absorb excess moisture from the fish.
- Place the fillets in the container in a single layer and lay a sheet of paper towel on top of the fillets.
- Then put the 2nd layer of the fillets on top of paper towel and lay another sheet of paper towel on top. Cover with lid and keep in the refrigerator for at least 2 days.
- This is after 2 days…
- Gently pat dry the fillets with a paper towel to get rid of any excess moisture.
- Place the fillets on parchment-lined baking sheet. Make sure the skin side is up so the skin will become nice and crispy after baking. Bake at 400F (200C) for 20-25 minutes, or until the flesh is firm. Serve with a wedge of lemon.
- If you don’t plan on cooking the salmon right away, after drying the fillets with a paper towel, wrap the individual pieces with plastic wrap and place them in a freezer bag to freeze. You can store the salmon in freezer for up to 1 month. Remember to defrost before cooking.