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

Japanese Salted Salmon (Shiojake/Shiozake)

Course: Main Course
Cuisine: Japanese
Keyword: baked salmon, syake
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 2 days 30 minutes
Servings: 4
Author: Nami
Homemade Japanese salted salmon (塩鮭 Shiojake) with crispy skin. This is a really straightforward recipe. Enjoy the flavorful salmon in rice balls, bento or as a wholesome accompaniment to traditional Japanese breakfast.


  • 1.1 lb salmon fillets with skin (1.1 lb = 500 g)
  • 1 Tbsp sake
  • 5 tsp sea salt (5 tsp = 25 g) (5% of salmon weight)


  1. Gather all the ingredients.

    Rinse the salmon under cold water and pat dry with a paper towel. Slice the salmon diagonally if it’s not pre-sliced.

    Shiojake Ingredients
  2. Pour and spread the sake on the salmon.
    Shiojake 1
  3. After 10 minutes, pat dry the salmon with a paper towel.
    Shiojake 2
  4. Apply sea salt on the skin first.
    Shiojake 3
  5. Then sprinkle the remaining salt on both sides of the fillets. Use more salt on the skin.
    Shiojake 4
  6. Line the bottom of an air-tight container (with lid) with a paper towel. This will absorb excess moisture from the fish.
    Shiojake 5
  7. Place the fillets in the container in a single layer and lay a sheet of paper towel on top of the fillets.
    Shiojake 6
  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.
    Shiojake 7
  9. This is after 2 days…
    Shiojake 8
  10. Gently pat dry the fillets with a paper towel to get rid of any excess moisture.
    Shiojake 9
  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. 
    Shiojake 10
  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.
    Shiojake 11

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.