Salmon kasuzuke served on a Japanese plate.

Salmon Kasuzuke (Sake Lees Marinated Salmon)

Course: Main Course
Cuisine: Japanese
Keyword: miso, sake lees, salmon
Prep Time: 15 minutes
Cook Time: 10 minutes
Resting Time: 1 day 30 minutes
Total Time: 1 day 55 minutes
Servings: 4
Author: Nami

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



  • 1 lb salmon (4 fillets, 434 g)
  • 2 tsp kosher/sea salt (use half for table salt) (2% salt of salmon weight, 9 g)
  • kasudoko (click to see the recipe)


  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.