Easy Japanese Recipes

How To Cook Salmon | Japanese Salted Salmon (Shiojake/Shiozake) 塩鮭

How To Prepare Salmon | Japanese Salted Salmon (Shiojake/Shiozake) | JustOneCookbook.comIt’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).

How To Prepare Salmon | Japanese Salted Salmon (Shiojake/Shiozake) | JustOneCookbook.com

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.

How To Prepare Salmon | Japanese Salted Salmon (Shiojake/Shiozake) | JustOneCookbook.com

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!

How To Prepare Salmon | Japanese Salted Salmon (Shiojake/Shiozake) | JustOneCookbook.com

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Japanese Salted Salmon (Shiojake/Shiozake) Recipe
Prep time
Cook time
Total time
Serves: 4
  • 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)
  1. Rinse the salmon under cold water and pat dry with a paper towel. Slice the salmon diagonally if it’s not pre-sliced.
  2. Pour and spread the sake on the salmon.
  3. After 10 minutes, pat dry the salmon with a paper towel.
  4. Apply sea salt on the skin first.
  5. Then sprinkle the remaining salt on both sides of the fillets. Use more salt on the skin.
  6. Line the bottom of an air-tight container (with lid) with a paper towel. This will absorb excess moisture from the fish.
  7. Place the fillets in the container in a single layer and lay a sheet of paper towel on top of the fillets.
  8. 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.
  9. This is after 2 days…
  10. Gently pat dry the fillets with a paper towel to get rid of any excess moisture.
  11. 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.
  12. 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.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.


Posted in: 30 Minutes Or Less, Breakfast & Brunch, Easy Dinner Ideas, Healthy Recipes, Quick & Easy, Seafood

Leave a Comment

7 + = thirteen

  • albertocook December 2, 2012, 3:50 pm

    I love this

  • A_Boleyn December 2, 2012, 3:54 pm

    Salmon is a beautiful looking fish as well as tasting very good and this method of preparation highlights both those characteristics and in a very simple fashion. I look forward to trying something like this one day.

    It almost looks like there’s something in the middle of your sweet omelet. The whole meal is very inviting.

  • Vivalabbird December 2, 2012, 4:00 pm

    Hi Nami,
    I can really use this meal today as I am feeling under the weather :(
    Anyways, one of my favourite things to order from my fave Japanese restaurant is ochazuke. Can I break up the salmon and use it as a topping?
    Looks super yum and really appreciate the frezing tip! It will be good for a lazy day meal.
    Hope that life is slowly going back to normal! Also, beautiful setting!

    • Nami December 4, 2012, 9:18 am

      Oh yeah, ochazuke!

      Yes, you break up pieces (I usually save leftover baked salted salmon especially for ochazuke or homemade furikake) and use for ochazuke.

      I should have save some for that… I guess I need to make more shiojake for ochazuke soon!

  • Yelena December 2, 2012, 4:41 pm

    We love salty salmon in our house too. But we are eating it without cooking. Usually I put salt and a little of sugar and refrigerate for a couple of days. But I guess it’s completely different dish. Next time I will try your version, let you know how it is! I love the small vase with yellow flowers. Very appetizing photos!

  • kitchenriffs December 2, 2012, 4:46 pm

    I’ve had salted salmon, but only once or twice. Pretty good stuff! And I had no clue how easy it was to make! Great tip on the salt quantity being 5% of the weight of the fish. Good recipe – thanks.

  • Caroline Foo December 2, 2012, 4:57 pm

    Hi Nami

    Thanks for another lovely recipe. Will cook this dish tomorrow. Why do you need to spread sake on the salmon?



    • Nami December 4, 2012, 9:06 am

      Hi Caroline! In Japanese cooking, we almost always treat raw fish and meat with sake before cooking in order to get rid of the smell. :)

  • Cheryl S. December 2, 2012, 4:57 pm

    Mmmm….this looks wonderful! Definitely going to try this ! :)
    I like my salmon kind of on the rare side. How many minutes then for a piece of salmon about as thick as the pieces in your photos?

    • Nami December 4, 2012, 9:10 am

      Hi Cheryl! I use my toaster oven to cook fish, and I bake at 400F for 20-25 minutes. If you use oven, it may take a little longer. :)

  • Jeannie December 2, 2012, 4:57 pm

    Oh yummy! And it does look simple with your step-by-step photos!

    • Nami December 4, 2012, 9:18 am

      Thanks Jeannie!

  • donna mikasa December 2, 2012, 5:10 pm

    Oh yum! Next to misoyaki salmon, this would be my favorite! But I didn’t know I have to wait 2 days! I guess freezing them after salting would be a way to eat them whenever you want. Thanks for sharing!

    • Nami December 4, 2012, 9:12 am

      Hi Donna! Some people do just overnight, 1 day, or even longer. It’s really up to your liking. After I experimented over times, I learned my favorite length is 2 days . :)

  • PolaM December 2, 2012, 5:10 pm

    Looks delicious! I have to try this!

  • Kimmi December 2, 2012, 6:19 pm

    My mom used to make salmon for family dinners, and I miss it a lot! I haven’t had the courage to make salmon on my own (and because I didn’t think it was worth the effort to make only one serving for me). But your tip about packing and freezing the extras motivates me to try it myself! Thanks very much for sharing the simple and delicious recipe!

    • Nami December 4, 2012, 9:15 am

      Hi Kimmi! This is a perfect recipe especially you can make several and freeze for a busy day. You just need to defrost ahead and pop in the (toaster)oven! It’s really simple to prepare, and cooking is all done in the (toaster)oven. :)

  • Vicki December 2, 2012, 6:32 pm

    Thanks a bunch, always wondered how they did that…now I can!

    • Nami December 4, 2012, 9:15 am

      Thanks Vicki! I hope you will enjoy this easy and delicious recipe! :)

  • Lail December 2, 2012, 7:14 pm

    Never knew salted Salmon is so easy to make. Thanks for sharing, Nami. In love with your recipes.

  • Renata December 2, 2012, 8:10 pm

    Hi Nami, I can see that you had a great time with your family in Taiwan :)
    I had never seen the salted salmon, sounds interesting! I’d love to try it one day. Thanks for sharing! The whole meal looks delicious!

  • mjskit December 2, 2012, 8:41 pm

    It’s SO hard to get fresh fish here unless it’s farm-raised. I can get farm raised salmon, but it’s not near as good as wild salmon. However, I bet this is the perfect way to prepare it so that it actually has some flavor. Thank you so much for this recipe/process. It looks quite easy. I would just need to have some patience to wait for the 2 days in the fridge. :)

  • Eri December 2, 2012, 9:08 pm

    I cant believe how easy it is Nami! Beautiful pictures!

  • amy @ uTryIt December 2, 2012, 9:50 pm

    Wow, that’s really easy. My family loves salmons too. I gotta try this recipe soon. I think you’re right on, it’s better to prepare this at home so you can control the amount of salt in your recipe. ;)

  • Choc Chip Uru December 2, 2012, 10:06 pm

    What a classy and gourmet salmon dish :)

    Choc Chip Uru

  • The squishy monster December 2, 2012, 10:28 pm

    My kind of eats! Looks like y’all had a great time in Taiwan!

  • Adrian ( What the Heck is Filipino Food) December 2, 2012, 11:03 pm

    I love how you made this simple but amazing dish when you got home. Nothing’s better than home cooking after a trip to get back into routine. Cheers for the ‘how to get the moisture out’ tips, I might just use that!

  • Mandy - The Complete Cook Book December 2, 2012, 11:24 pm

    Nami, I would love to come and eat in your home, you always have the most wonderful recipes.
    :-) Mandy

  • Raymund December 2, 2012, 11:26 pm

    I love salmon so this is definitely 10/10 for me!

  • Jayne December 3, 2012, 12:03 am

    I’ve never seen this before! And so happen I have some salmon fillets in my freezer right now. Going to try this. We love salmon in our household!

  • Jill @ MadAboutMacarons December 3, 2012, 12:54 am

    Lovely to be home indeed, Nami – especially your home! Love simple, delicious dishes that are organised like this in advance. Great idea. Crispy skin is wonderful!

  • The Ninja Baker December 3, 2012, 2:35 am

    Thank you for the salmon shiozake how-to, Nami-san!

    Instead of buying the ready-made version at the Japanese market, I can now make it at home =)

  • hui December 3, 2012, 2:40 am

    thanks for sharing this, nami ^^ it’s exactly what i need! though i really didn’t expect the use of sake for preparing this.. how interesting ^^ now i can say bye bye to store-bought salted salmon!

  • Sonia aka Nasi Lemak Lover December 3, 2012, 3:26 am

    I have a chance to tried this salted salmon when i was in Osaka, it was served in the morning breakfast, simple and yummy..Thanks for sharing your easy and nice recipe.

  • Jenny December 3, 2012, 3:48 am

    looks great Nami, and salmon is so good for the skin too! I’m going to try and eat it more often. Welcome home!

  • Ramona December 3, 2012, 4:03 am

    Home made is best…. what a wonderful tutorial. I wish I could taste it. We have a salted dried fish in Sri Lanka that is deepfried and I love it…I bet I would love this salted salmon too. :)

  • Baby Sumo December 3, 2012, 4:09 am

    Nami, your photos are just top notch! I dont really like salmon, (except sashimi) maybe I can try this with cod instead.

  • Hotly Spiced December 3, 2012, 4:16 am

    That salmon looks so good Nami and it looks like it’s very good for you. Glad you’re safely back from your holiday xx

  • Rosa December 3, 2012, 6:24 am

    A beautiful dish and way of preparing salmon. This dish looks ever so droolworthy and refined.



  • Elizabeth @Mango_Queen December 3, 2012, 6:35 am

    Oh what a delightful recipe for salted salmon! We ordered this a lot on our last trip to Tokyo and really loved it. It’s so good on rice or on udon noodles! I must try it soon. I’ll send my son this recipe ~ I’m sure he will love to make this as well. Thanks for sharing, Nami. Hope you’ve recovered from your family trip to Taiwan. I’m sure it was fun! Happy Mon.!

  • Kate@Diethood December 3, 2012, 6:54 am

    Beautiful! If anyone can make fish look fabulous, ’tis you my friend. You rock in that kitchen!

  • Sandra December 3, 2012, 7:39 am

    This sounds so simple and my husband loves salmon. It’s nice to have you back home.

  • Laura @ Family Spice December 3, 2012, 7:43 am

    I’ve salted beef, but not salmon. Can’t wait to try this technique! As always, looks delicious!

  • Kristy December 3, 2012, 7:45 am

    Wow! This does look incredibly easy. I’ve never had salted salmon before, but we do love our salmon here. I have a feeling we would really enjoy this. I hope you had a great family vacation Nami and that you’re getting settled in back at home. :)

  • Kelly December 3, 2012, 8:44 am

    Such nutritious and delicious looking breakfast!

  • Laura (Tutti Dolci) December 3, 2012, 8:58 am

    Your salmon is so beautiful, Nami! Sometimes the simplest meals are the best!

  • Esther December 3, 2012, 9:41 am

    This is a great idea Nami. I’ve never had salted salmon before, this sounds like a really appetizing and simple dish. Gonna go to the supermarket and get some nice salmon cuts tomorrow to make this, thanks!!

  • Marta @ What should I eat for breakfast today December 3, 2012, 9:50 am

    I like this feeling that I’m back home :) Your salmon sounds so easy and so tasty :)

  • Rhonda December 3, 2012, 10:00 am

    This is such a great idea, I love salmon and this is an awesome new way to have it!

  • Sawsan @chef in disguise December 3, 2012, 11:24 am

    I am glad things are settling down Nami. Isn’t it funny how when you go on vacation, all you want is to try new and different food and when you come home all you want to have are simple recipes!
    I have never tried salted salmon before, it sounds really interesting

  • Nancy/SpicieFoodie December 3, 2012, 11:32 am

    I have never been to Japan but know I know that I’ll love breakfast there. I much prefer savory breakfast than sugar loaded ones. Salmon is so delicious and this sounds perfect. I was thinking it would be something that took a couple of weeks to prepare. So happy that it’s easy and fast:) Thanks for sharing Nami!

  • Daniela December 3, 2012, 12:00 pm

    Hi Nami,
    I love Salmon and this recipe is a new (for me) and healthy way to prepare it.
    You make it look fantastic too ,I’ll try it soon. :)

  • Aunt Clara December 3, 2012, 12:08 pm

    The pictures are so lovely, not to even mention the fact that salmon is my favorite food in the world. I am mesmerized.

  • Dara December 3, 2012, 12:24 pm

    This looks fabulous! Is it wrong that i want to put this on a bagel soo badly? I appreciate the step by step. Well done.

  • Maureen | Orgasmic Chef December 3, 2012, 1:08 pm

    All the hotels I’ve stayed at in Japan always had two breakfast menus. The hotels with the breakfast buffets were a dance for the eyes at all the different things people could choose for breakfast.

    These are such good photos.

  • Daisy@Nevertoosweet December 3, 2012, 1:41 pm

    Great easy and healthy dinner recipe Nami :) And Salmon is probably the only type of fish that I really like ~ I think I’m going to have to try this recipe soon! So easy to prepare and just wipe up after work.

    Thanks Nami for sharing!

  • Linda | The Urban Mrs December 3, 2012, 2:05 pm

    Wonderful! I love salmon and this looks so delicious and easy to make. I always love the way you present it. :)

  • MaryMoh December 3, 2012, 2:57 pm

    Ooooh….I love this. I also made it but then I pan fry it. I must try to bake it too….less oily. So good for fried rice. I need to make again. Thanks very much for reminding.

  • Elizabeth @Food Ramblings December 3, 2012, 4:36 pm

    Looks delicious- welcome home!

  • Balvinder December 3, 2012, 5:03 pm

    This seem like a delicious meal. Salmon is my all time favorite fish. I was checking if Sake was Gluten free and it looks it is because it said that they make it from fermented rice. Will find out more.

  • Lorely | Butter Love Affair December 3, 2012, 5:47 pm

    Oh wow!!!! I love this!! Super yummy and quite expensive here in Hong Kong! Thanks for sharing this..now I’m excited for another Japanese food fair at Apita to buy salmon hehe :)

  • Christine @ Cooking Crusade December 3, 2012, 6:10 pm

    Mmm I was drooling over this from your Instagram account hehhe. Looks sooo good and I am a huge salmon lover!

  • Liz December 3, 2012, 6:11 pm

    So simple, yet I bet it tastes fantastic!!! I just adore salmon and would love to try this!

  • Bam's Kitchen December 3, 2012, 6:18 pm

    Welcome back! It was really nice hearing about Taiwan, but I really did miss your comforting Japanese recipes. I love the simplicity of this dish. Does the sake remove some of the fish taste and make it more mellow? I adore your sweet little pea chopstick holders. Ja Mata, BAM

    • Nami December 12, 2012, 10:48 am

      Hi Bam! Yes, the sake to remove the fish smell. We use sake on fish and meat for the same reason. :) Ahh I’m so happy you noticed my new favorite pea chopstick! ;)

  • Kitchen Belleicious December 3, 2012, 6:52 pm

    Delicious! I love salted salmon but it can be tricky sometimes to me to get the salt part just right- Love that you included pics of all the steps! You just keep getting better and better!

  • sheri December 3, 2012, 7:54 pm

    Yummy ~~ I love shiozake!! I can eat it plain over hot rice and that’s all. I make a lot and keep in the freezer for anytime “emergency” :D

  • Jenn and Seth December 3, 2012, 8:30 pm

    gorgeous photo and gorgeous dish! sounds lovely!

  • Marina@Picnic at Marina December 3, 2012, 9:10 pm

    How interesting, Nami. We do the same but stop after the salting process, we don’t bake it. And we never have anything left to freeze, not in this family! :)

  • Sharon | Chinese Soup Pot December 3, 2012, 10:20 pm

    Wow, this is really an easy recipe, and it looks really good too! Since I usually buy big packets of fresh salmon from costco, I can stash away several slices to try making this the next time. Can’t wait to try homemade salted salmon! =)

  • Katerina December 3, 2012, 11:13 pm

    I’ve never been to Japan and I truly hope I will be able to make this trip one day! Now I know what I will ask for breakfast once I will be there! Very beautiful pics Nami!

  • Orchidea December 4, 2012, 2:09 am

    Hi, this recipe is so nice and I will definitely try it. It also looks so easy and if there is one fish that I can find really fresh in Sweden i salmon.

  • Parsley Sage December 4, 2012, 3:13 am

    Simple, delicious, gorgeous! You’re a smart cookie to prep this before you left for your whirlwind trip :)

  • Sissi December 4, 2012, 10:10 am

    So this is the famous salted salmon! I’m really grateful for this post because I remember I asked you what salted salmon meant (I have never seen it here). Some ready-to-cook food products are so easy to make at home that once we discover the method, we prefer to control the process ourselves.
    This is the reason why I make my own dashi. I find it very expensive here and at least I know that mine doesn’t contain salt, so I can add more miso ;-)
    Thank you so much for this very useful and so well explained method! I am not surprised you have missed such a gorgeous Japanese breakfast :-)

  • Paola @ gnom-gnom.com December 4, 2012, 12:58 pm

    I think I have fallen in love with your blog! Japanese is one of my favourite cousines and it is such a pleasure to encounter a blog dedicated to it! Fantastic!

  • yummychunklet December 4, 2012, 1:37 pm

    Perfect way to prepare salmon!

  • Asmita December 4, 2012, 2:18 pm

    Hi Nami,
    This looks awesome! We love salmon at home and I cook it often. This recipe is a must try.

  • Charles December 4, 2012, 2:36 pm

    Hi Nami – at first I thought this might be some sort of cured salmon, like the Swedish gravlax, but then I noticed it was cooked at the end. It looks so pretty with those cut slices. I remember when I was staying in the Izu peninsula in a traditional Japanese hotel… my ex-girlfriend was so mad because I slept in and missed the traditional breakfast (oops) – maybe they would have served something like this there! It looks very tasty though… I’ll remember to try it sometime!

  • Hiragana Mama December 4, 2012, 3:31 pm

    Nami, I tried this tonight and it was delicious! We had it with white rice, garlic green beans, and miso soup with okura :)

    • Nami December 10, 2012, 12:04 am

      Hi Hatsuho! Yayy!! I’m so happy to hear you already tried this recipe and enjoyed it! Thanks so much for letting me know! :) Your meal is very healthy and delicious!!

  • tigerfish December 4, 2012, 4:37 pm

    I have never seen breakfast so luxurious! Wow, with salmon! This is what they call eating breakfast like a king :)

  • Lynna December 4, 2012, 4:47 pm

    I love simple Asian recipes. This is great. I can`t imagine having to prepare this 2 days in advance! LOL

  • Kim Bee December 4, 2012, 10:23 pm

    I need to try this asap. I love salmon, it’s just such a great fish. I can’t wait to try this. Your photos are amazing as always.

  • Andrea December 5, 2012, 1:40 am

    Nami, just outdid yourself with this post for Salted Salmon! Not only does the recipe sound and look amazing, the pictures are just utterly fantastic! Your blog posts never cease to amaze me!

  • Ira Rodrigues December 5, 2012, 6:33 am

    I like this recipe so much nami! simple and absolutely seducing…to be honest, I only like to eat raw salmon with Japanese souya but after seeing your recipe I convinced to try it.

  • Jean | Lemons &Anchovies December 5, 2012, 7:31 am

    I love the salty crispy skin, too! Whenever I broil salmon (which is often) I always make them extra crispy by separating it from the meat to crisp both sides. Yum! I would have this dinner any night and be happy.

  • Mi Vida en un Dulce December 5, 2012, 8:08 am

    Looks not difficult to make, just be patient to have it ready.

  • nipponnin December 5, 2012, 10:41 am


  • Reese@SeasonwithSpice December 5, 2012, 11:00 am

    Simple homemade meal like this is always a winner, especially having to eat out most of the time on a holiday. Even if we treat ourselves at a good restaurant, the foods can be overly salted and heavy on oil. Glad to hear that you managed to get to the routine after a holiday. Love salmon cooked in any manner. My dad used to cook fish by curing them with salt. Although he hasn’t been making them for eons, I remember the taste was simply the best.

  • Sandra's Easy Cooking December 5, 2012, 11:36 am

    Simple, beautiful and delicious… Salmon is a gorgeous and tasty fish and one my favorites!

  • Giulietta | Alterkitchen December 5, 2012, 11:58 am

    This salmon recipe sounds easy and super tasty: a great way to eat more fish!

  • Shannon | JustAsDelish December 6, 2012, 7:30 am

    Your taiwan trip looks so fun! I miss taipei, especially the food.
    I’ve never tried this salted salmon before, and the trick of putting salt on the skin and season it for 2 days.. genius! just to clarify, it’s using grill and not baking in the oven, correct?

    • Nami December 9, 2012, 11:36 pm

      Hi Shannon!

      I use a toaster oven for cooking my fish (very easy!), and my setting is usually “bake” and 400F. If you use a regular oven, please adjust the cooking time. :)

  • Food Jaunts December 6, 2012, 9:34 am

    Seeing posts like this makes me wish my husband actually liked salmon :( It looks absolutely simple and delicious – I love meals like this.

  • Terris @ Free Eats December 6, 2012, 9:07 pm

    Wow Nami, what lovely photos in this post. I was really struck by that very first shot. Beautiful. :) This makes me so hungry to read! Love the idea of treating the fish with Sake first. I look forward to trying that. Hope you are well!

  • Martyna @ Wholesome Cook December 7, 2012, 3:26 am

    Wow, this looks and sounds fantastic as a quick lunch option for 1 – I often crave salty flavours for lunch (apparently that’s stress related!).

  • Patty December 8, 2012, 9:28 am

    My husband would love this salmon dish too, too bad for me I am allergic to salmon so I have to pass on eating it but I love this post-your photos are spectacular;-) I’m glad you’re settling into your routine after your trip;-)

  • Evelyne@CheapEthnicEatz December 9, 2012, 9:35 am

    Fro me that is an unusual breakfast, but won I woul like totry. This is a great recipe and sound wonderful. And its great by doing it at home you can control the salt.

  • Hannah December 9, 2012, 11:25 am

    Welcome home! How nice to come back to simple, delicious food such as this salmon. I appreciate your detailed recipe and can’t wait to try it. I know my family will really enjoy this one!

  • Rowena @ Apron and Sneakers December 9, 2012, 12:44 pm

    That’s one good way to enjoy salmon Nami! So simple and healthy too. Thank you very much for sharing!

  • Jen Laceda | Tartine and Apron Strings December 9, 2012, 1:17 pm

    We are very picky here at home with salmon recipes because the fish has strong taste. But I like how Japanese prepare salmon because there is no strong smell or taste that lingers! Maybe the diagonal cut has something to do with it, too – make it more fine and thin, therefore not much of the strong smell. I will definitely try this one at home. Can’t wait!

  • Helene @ French Foodie Baby December 11, 2012, 9:53 pm

    I’m not sure I’ve ever tried this in a Japanese restaurant, I’m very curious to give it a try at home next time I get salmon. I can certainly identify with longing simple homey food after a big trip. And what a gorgeous photo of the salmon!

  • Stephanie December 18, 2012, 7:46 am

    The skin is my favorite part! =)

  • Lyndsey @TheTinySkillet December 22, 2012, 1:51 pm

    I am so glad that you posted this. I am definitely going to try this. I am amazing on all you do Nami…with the travel, family, blog and much more. :) I have missed you and checking in here each day! Hope to have a working computer soon so I can keep in touch with everyone. Have a wonderful Christmas!

  • David Ng January 24, 2013, 5:12 pm

    Hey again! Thought I’d give this one a shot… and it went very well!


    • Nami January 24, 2013, 9:26 pm

      Hi David! I’m really happy to hear you liked this recipe! Unfortunately I couldn’t see the link you provided (maybe because of your privacy setting), but I appreciate you stopped by to give me your feedback! Thank you!

      • David Ng January 25, 2013, 12:06 pm

        Ah! I know what I did wrong! Here’s the link again:


        I’m also doing the Japanese Cheesecake again as we speak… (yes, I’m a sucker!)

        • Nami January 25, 2013, 10:03 pm

          Hi David! Now I could see it! Thank you!! I tried to “share” the photo on my fan page but somehow I couldn’t. It looks perfect! I’m happy you enjoyed this dish.

          And how did the cheesecake go this time? I’m crossing my fingers. :)

          • David Ng January 26, 2013, 11:35 am

            OK, I think I fixed it so you can share the photos on your fan page. I think it was a permissions issue on my end. Can you let me know if it works now?

            Also, I posted both the Japanese Salted Salmon and the recent Japanese Cheesecake pics up on your fan page. ^_^

            • Nami January 26, 2013, 8:23 pm

              Thank you David! I got the pictures you uploaded to my fan page, and I could share from there. Thank you so much for sending! Your cheesecake method is awesome! I wish I have a bigger cake pan, but my ovens are relatively small so I assume I cannot fit… Thanks again!

  • nic January 31, 2013, 1:44 pm

    Hi Nami,
    Thanks for sharing this delightful and simple recipe. I supposed I can use also use mackerel?
    Thanks :)

    • Nami February 2, 2013, 12:22 am

      Hi Nic! For mackerel (鯖の塩焼き) you don’t really need to marinade for 2 days. You score the skin and sprinkle salt, then leave it for about 10 minutes. :) Hope this helps. :)

  • Leanna March 6, 2013, 11:33 am

    What type of salmon do you use?

    • Nami March 8, 2013, 5:17 pm

      It’s regular salmon and I bought them in Japanese grocery store. The cut is different and this is typical cut for Japanese salmon fillet. You can use salmon in any cut for this recipe. :)

  • A_Boleyn April 12, 2013, 3:42 pm

    Looks like a great technique, so easy and I’m sure it’s delicious.

  • Yesim April 15, 2013, 8:18 pm

    I just ate the Shiozake that I cooked :) That is so tasty and easy, thanks for the recipe Nami. I am so happy to run across your website when I live in Japan.

    • Nami April 15, 2013, 10:31 pm

      Hi Yesim! I’m so happy you liked it! It’s so easy to make, and the most difficult part is to wait for 2 days… You live in Japan? Enjoy your stay!! :)

  • Jess July 9, 2013, 1:48 pm

    I made this a few months ago, would it be any good?

  • Nat December 16, 2013, 9:01 pm

    Hi nami! I love all your recipes and I’ve been looking up your blog again to find ideas on what to cook for my one year old boy who recently started refusing foods.. I was just wondering, do u think it is safe to soak salmon in sake if I were to serve it to a one year old? I’m thinking perhaps during cooking, all alcohol would have evaporated anyway but I thought I’d better ask… I’ll probably skip the salt on his portion or put very little salt, and just salt the rest of our portions. Do you think it would work? Thank you so much in advance!

    • Nami December 19, 2013, 10:16 pm

      Hi Nat! Thank you so much for following my blog! I’m so sorry for my late response… a bit busy with holiday season. I understand your concern. For sake, most is evaporated and I (or most Japanese) don’t worry too much about alcohol content for a recipe like this. However you need to be careful with the salt content. You already mentioned that you won’t put too much salt. In a way, his salmon doesn’t have to have any salt at all – let him enjoy the natural flavor. Once he’s used to salty food from small child, he thinks food needs to be at certain level of saltiness and it’s hard to change. :) Hope you enjoy this recipe! :)

  • Olive Rentz December 22, 2013, 9:19 pm

    Hello! I love your recipes, they all look so tasty! I have a question, I was wondering if there’s a substitute for sake? I’m only 14 and I don’t think I could get my hands on some. Haha. If you could answer, that would be awesome!


    • Nami December 24, 2013, 2:54 am

      Hi Olive! Well, substitute for sake is still alcohol, so in your case, you can simply omit. FYI, in Asian store, there is “cooking” sake which include alcohol but not enough for drinking (therefore for cooking). Those are “condiments” and you should be able to buy it. :)

  • Catt August 7, 2014, 3:22 am

    Hi Nami!

    I LOVE this recipe. I’ve been making it frequently and my fiance’ who used to brag about how much he hated fish and all seafood, loves this!
    I wanted to ask if the skin needs to be scaled. They don’t scale fish here in Italy..but I still eat it haha. I also just make a big piece instead of slicing them into small pieces. It still tastes fantastic! Thanks for sharing! You are my source of Asian cooking ;-)


    • Nami August 7, 2014, 12:00 pm

      Hi Catt! I’m so glad to hear you enjoy this recipe. Sure, you can use a big piece too. Typical Japanese salted salmon is always sliced in angle and thin, just like how you see in the picture. Depending on the thickness, time you leave the salmon is different, especially if you use a whole block of salmon, the surface area is limited. And yes, you should scale fish (usually any kinds of fish) before cooking. :)

  • Karen August 19, 2014, 12:51 pm

    I love salted salmon. When we used to get it in Japan it was always in the form of a salmon steak though – with the skin all along the outside and the bone in the middle.

    • Nami August 20, 2014, 1:57 pm

      Hi Karen! Yes, usually Japanese cut salmon fillet (or any other fish) differently from Western style. :)

  • Diane August 22, 2014, 8:17 am

    Hi Nami,

    I’m trying out this recipe and realise I can’t figure out how to cut the salmon as nicely as you did yours! Mine all look really bad =(
    Possible to share a video on how to slice up a slab of salmon into this size?
    Thanks much!
    Hope the taste of my salmon turns out ok =)

  • Elyse September 25, 2014, 5:30 am

    Hi, I have a quick question, could this work for Steelhead?

    • Nami September 25, 2014, 11:00 am

      Hi Elyse! I haven’t tried, but they are very similar and I think you could. If you try, would you let me know? :)