Salmon Kasuzuke 鮭の粕漬け

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  • Marinated in the sake lees, a byproduct of sake production, this Salmon Kasuzuke is a classic Japanese dish that requires simple ingredients. The grilled salmon has a deep sake aroma and elegant flavor that truly stands out. Impress your dinner guests tonight with this seafood fish!

    Salmon kasuzuke served on a Japanese plate.

    Do you eat fish regularly in your diet? Living in the US, while the options of fish are somewhat limited compared to Japan, I try to incorporate fish routinely in our family meals. Fish provides high-quality protein and beneficial omega-3 fatty acids, so I am glad that my children enjoy eating them. Among the different choices, they love mackerel, salmon, and hamachi kama best.

    Today I’ll show you delicious Salmon Kasuzuke (鮭の粕漬け) recipe – a traditional Japanese method of cooking fish. It preserves the healthful qualities of the salmon and accentuates the flavors wonderfully.

    Salmon kasuzuke served on a Japanese plate.

    What is Kasuzuke?

    Salmon Kasuzuke is a classic Japanese dish of which salmon is marinated in sake lees (sake kasu), and then grilled on the stovetop or broiled in the oven to perfection. The dish stands out with its uniquely sweet and alcoholic aroma.

    Kasuzuke (粕漬け) means sake lees “kasu” and pickling/marinade “zuke“. This cooking technique preserves ingredients and imparts complex flavors, and has been around since 1200 years ago.

    If you are interested in learning more about Kasuzuke in details, please read my Tsukemono – Kasuzuke (Sake Lees Pickling) post. In today’s recipe, we use the sake lees marinade – called kasudoko (粕床) – to pickle/marinate salmon.

    Salmon kasuzuke served on a Japanese plate.

    3 Reasons You Should Make Salmon Kasuzuke

    Kasuzuke… this unfamiliar Japanese word can be very intimidating. But I’m here to tell you 3 reasons why you should make this salmon dish.

    1. Extremely easy to make

    Despite its complex flavor, cooking salmon cannot be any more simple with this method. Check out the step by step instructions below, and then check how to make misodoko (the marinade). Very easy, right?

    2. The Kasudoko (Sake Lees Marinade) lasts for 6 months!

    The sake lees marinade that you put on the salmon is reusable and lasts up to 6 months! That means this marinade is always available in your fridge. All you need to do is to dunk the salmon fillets in the marinade and wait for 24 hours. Very budget friendly too.

    3. Great health benefits from salmon and sake lees

    Salmon is packed with omega-3 fatty acids which bring big health benefits. Think extra protections for your brain, nerves and eye development. As the body can’t make omega-3 fatty acids, the best way to obtain them is through the food we eat.

    Sake lees (sake kasu) are a byproduct of sake production and they are left behind after the liquid is filtered from the fermented rice. Sake lees are packed with nutrients like protein, carbohydrates, fiber, vitamins, organic acids, and minerals.  They have amazing health benefits to help people suffering from ailments like diabetes and high blood pressure. Sake lees are great for making your skin beautiful, too! Who doesn’t want that?

    Salmon kasuzuke served on a Japanese plate.

    What Dishes Do You Serve With Salmon Kasuzuke?

    We usually serve grilled fish like Salmon Kasuzuke with steamed rice, miso soup, and small side dishes. If you’re interested in serving fish in the Japanese way, you can read Plan a Japanese Meal: One Soup Three Dishes “Ichiju Sansai”. Here are some dishes that go well with Salmon Kasuzuke:

    Rice

    Miso Soup

    Side Dishes (Choose 2-3)

    Pickles

    I hope you enjoy this time-honored, simple yet delicious salmon recipe!

    Salmon kasuzuke served on a Japanese plate.

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

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    4 from 4 votes
    Salmon kasuzuke served on a Japanese plate.
    Salmon Kasuzuke (Sake Lees Marinated Salmon)
    Prep Time
    15 mins
    Cook Time
    10 mins
    Resting Time
    1 d 30 mins
    Total Time
    1 d 55 mins
     

    With the deep sake and elegant flavor, Salmon Kasuzuke (sake lees marinated salmon) is a classic Japanese dish to impress your dinner guests.

    Course: Main Course
    Cuisine: Japanese
    Keyword: miso, sake lees, salmon
    Servings: 4
    Author: Nami
    Ingredients
    • 1 lb salmon (4 fillets, 434 g)
    • 2 tsp salt (2% salt of salmon weight, 9 g)
    • kasudoko (click to see the recipe)
    Instructions
    1. Gather all the ingredients.
      Salmon Kasuzuke Ingredients
    2. Sprinkle salt on both sides of salmon and set aside for 30 minutes.
      Salmon Kasuzuke 1
    3. Remove the excess moisture on the salmon with a paper towel.

      Salmon Kasuzuke 2
    4. Place the salmon in the kasudoko. All sides must be covered completely.
      Salmon Kasuzuke 3
    5. Marinate in the kasudoko for 6-24 hours.
      Salmon Kasuzuke 4
    6. Preheat the broiler and set the rack in the middle (not too close to the heating element). Take out the salmon and wipe off the kasudoko as much as possible. Some recipes may say to “rinse off” with water, but I do not like to do that, so I try my best to remove with hand or paper towel.

      Salmon Kasuzuke 5
    7. Place the salmon on top of the baking sheet lined with parchment paper.

      Salmon Kasuzuke 6
    8. Broil the salmon at the middle rack for 10-12 minutes, rotating the baking sheet halfway through cooking. Cooking time varies depending on the thickness. Kasuzuke burns easily, so you need to watch closely as it cooks. Transfer to individual plates and serve immediately.

      Salmon Kasuzuke 8
    What to do with Kasudoko
    1. You can re-use kasudoko for up to 6 months. Make sure to refrigerate and reuse for salmon or another type of fish. I do not like to mix with meat. You can NEVER use this kasudoko to pickle vegetables or any food that you eat raw.
      Salmon Kasuzuke 9
    Recipe Notes

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

     

    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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