Lightly seasoned Salmon Flakes are a great all-purpose topping or filling. It‘s so delicious and easy to make at home, too. Prepare a batch ahead of time and use it on steamed rice, pasta, gratin, tamagoyaki, and more!
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Side Dish
Cuisine: Japanese
Keyword: salmon
Servings: 2cups
Calories: 377kcal
Author: Namiko Chen
Ingredients
1lbsalmon(fillets, with or without skin; I used sockeye salmon, but you can use other types; I like that sockeye has a firm texture and doesn‘t crumble easily)
Preheat the oven to 425ºF (218ºC). Sprinkle ¼ tsp Diamond Crystal kosher salt over 1 lb salmon fillets and set aside for 15 minutes.
After 15 minutes, remove the excess moisture with a paper towel. Transfer the fillets to a baking sheet lined with parchment paper.
Bake the salmon at 425ºF (218ºC) for 10 minutes (5 minutes per ½-inch thickness). Remove from the oven.
Using chopsticks or a fork, break the salmon into flakes. You can do this directly on the parchment-lined baking sheet. Remove the skin and bones, if any.
To Season the Salmon Flakes
Heat a large frying pan over medium heat. Once hot, add 1 tsp toasted sesame oil and coat the pan well. Add the flaked salmon to the pan.
Add 1 Tbsp sake and 1 Tbsp mirin and stir well. Let the alcohol evaporate.
Add 2–3 tsp soy sauce and stir to combine. Let the moisture evaporate.
Transfer to a baking sheet and sprinkle with 1 tsp toasted white sesame seeds. Set aside to cool. Store in an airtight jar once the salmon is completely cool. Your Salmon Flakes are ready to use.
To Store
You can store in the refrigerator for up to 4 days and in the freezer for a month.
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.