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Salmon Flakes 鮭フレーク

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    These lightly seasoned Salmon Flakes make a great all-purpose topping or filling. Make ahead and use it on steamed rice, pasta, gratin, tamagoyaki, and more! 

    A weck jar containing homemade salmon flakes.

    When comes to feeding my family, I’ve learned that having some make-ahead dishes can be really helpful. But they can’t be merely about convenience: They need to be tasty and nutritious as well.

    Today I’ll like to introduce Salmon Flakes (鮭フレーク), a terrific recipe for anyone who is looking to pack more Omega-3 into every meal to stay strong and healthy.

    What is Salmon Flakes?

    Salmon Flakes is shredded cooked salmon that’s mildly seasoned and used as a versatile sidekick for a great variety of dishes. In Japanese, we say Sha-ke Fu-ray-ku (鮭フレーク). For such a simple dish, the salmon flakes have a lot to offer. The most common way to use them is to sprinkle over rice, like Furikake rice seasonings. Salmon Flakes elevate simple steamed rice with extra nutrients and flavors.

    If you go to a Japanese grocery store, you can even find a jar of Salmon Flakes like this (see below).

    A glass jar containing salmon flakes.
    Store-bought Salmon Flakes.

    While the store-bought stuff is tempting, it contains preservatives and unfamiliar ingredients so we will make our own! The great news is it’s ridiculously easy to make. Before I go into how to make Salmon Flakes, let’s go over how to use it with a few recipe ideas.

    How to Use Salmon Flakes

    1. Sprinkle over

    Ochazuke with salmon flakes on top.

    2. Use as a filling

    Tamagoyaki, Japanese rolled omelette with green onion and salmon flakes.

    3. Mix in together

    A white baking dish containing nicely charred Salmon Potato Gratin.

    A bowl containing steamed rice topped with salmon flakes.

    How to Prepare Salmon Flakes

    This recipe involves 3 simple steps. More discussed in the recipe card below.

    1. Bake the salmon in the oven till fully cooked.
    2. Dehydrate the moisture and season the salmon in the frying pan.
    3. Let cool and store in a jar.

    If you keep in an air-tight container, it lasts for 4 days in the refrigerator and for up to a month in the freezer.

    Itadakimasu!

    My kids love salmon, and many of you expressed how much you and your children enjoy all my salmon recipes. So I hope this Salmon Flakes recipe will come in handy. I personally love tossing this salmon into pasta or sprinkle over rice when we need protein or just one more dish. And I’d love to hear some other fun and delicious ideas you have for using the recipe!

    A weck jar containing homemade salmon flakes.

    Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.

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    4.67 from 12 votes
    A weck jar containing homemade salmon flakes.
    Salmon Flakes
    Prep Time
    5 mins
    Cook Time
    15 mins
     

    These lightly seasoned Salmon Flakes make a great all-purpose topping or filling. Make ahead and use it on steamed rice, pasta, gratin, tamagoyaki, and more! 

    Course: Side Dish
    Cuisine: Japanese
    Keyword: salmon
    Servings: 2 cups
    Author: Namiko Chen
    Ingredients
    Instructions
    1. Gather all the ingredients.

      Salmon Flakes Ingredients
    2. Preheat the oven to 425 ºF (218 ºC). Sprinkle salt over the salmon fillets and set aside for 15 minutes.

      Salmon Flakes 1
    3. After 15 minutes, remove excess moisture with a paper towel and transfer to a baking sheet lined with parchment paper.

      Salmon Flakes 2
    4. Bake the salmon at 425 ºF (218 ºC) for 10 minutes (5 minutes per ½” thickness).

      Salmon Flakes 3
    5. Using chopsticks or fork, break it into flakes and remove the skin and bone (if any).

      Salmon Flakes 4
    6. Heat a large frying pan over medium heat. Once hot, add 1 tsp sesame oil and coat the pan well. Add salmon in the pan.

      Salmon Flakes 5
    7. Add sake and mirin and stir well. Let the alcohol evaporate.
      Salmon Flakes 6
    8. Add soy sauce and stir to combine. Let the moisture evaporate.
      Salmon Flakes 7
    9. Transfer to a baking sheet and sprinkle sesame seeds. Set aside to let cool. Store in an airtight jar once salmon is completely cool.

      Salmon Flakes 8
    To Store
    1. You can store in the refrigerator for up to 4 days and in the freezer for a month.

      A weck jar containing homemade salmon flakes.
    Recipe Notes

    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.

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