:)　ありがとう！. Your blog is where I come to for traditional, foolproof, delicious recipes. The water should cover the fish. Place the salmon on the foil, skin side up (for crispy skin!). The salmon is first marinade with sake and let rest for 10 minutes. When we used to get it in Japan it was always in the form of a salmon steak though – with the skin all along the outside and the bone in the middle. Why do you need to spread sake on the salmon? Then sprinkle sea salt liberally on all sides including the skin. It’s really up to your liking. It’s great to keep the salmon in freezer and bake it when you need a quick meal. Thank you very much for trying this recipe! I’m sorry I have to ask because if you use table salt, you only need half portion due to saltiness. , Hi Nami, I cooked this dish tonight and it was delicious! Thanks for another lovely recipe. I'm Nami, a Japanese home cook based in San Francisco. When ready to enjoy, have a few squeezes of fresh lemon juice to perk it up. Hi Darlene! Then, since the skin was already crisp, I turned my oven settings to regular (top and bottom heat) on 200°C and let it cook for 10 more minutes (skin side up). Easy to make yet very healthy. Hi Nami, Thank you for your kind feedback. . If you want to serve the skin with crispy skin, maybe you can brush the oil on the skin so it gets crispier. Yes, you can shorten the marinating time (or reduce the salt – but that’s pretty standard ratio). Easy Japanese Salted Salmon (Shiojake) Salted Salmon or Shiojake is a popular way to enjoy salmon in Japan. Now, after trying this recipe, I know. After a long vacation, my family and I always miss eating simple Japanese food, like Hot Tofu (Yudofu) and this Salted Salmon (shiojake 塩鮭). She’s so lucky! Either with dry salt or with a brine, salt curing was the only widely available method of preserving fish until the 19th century.People still eat salt-cured fish today. Thank you for your kind feedback! I’ve added it to my list of low-calorie recipes in fitclick.com and recommended your website there; you have so many good things! Hi Michal! I love all your recipes and I’ve been looking up your blog again to find ideas on what to cook for my one year old boy who recently started refusing foods.. Add a fresh batch of hot water. I plan on making a second batch tomorrow. So I am currently living in Kuwait and alcohol is against the law here. Can this possibly be made with frozen + thawed salmon? So yes, you can defrost and make it. I’ve been using this recipe for years and I love it! 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. , Hi Ina! The salmon is first marinade with sake and let rest for 10 minutes. You “can” make salted gindara, but considering how expensive gindara is… I’d make a great use of it with miso or soy sauce flavor. Hi Yumi! Thank you for trying this recipe!. Hi, Nami San. I just patted it like in the recipe. Cover the bowl and let the saltfish soak overnight. Hi Nat! Return to the heat and cook until the mixture reaches 127C, constantly whisking so it doesn’t catch. Cook until amber in colour – this will take 5-6 mins. i’m glad to hear you enjoy my blog. Hi Nami. Homemade Japanese salted salmon (塩鮭 Shiojake) with crispy skin. Thank you for taking the time to leave a comment. The reason is that the gindara is more bland comparison to salmon. You’d grill and ready to eat with steamed rice (by itself, it should be a bit salty to eat alone, usually). Your email address will not be published. When broiling, you don't control the temperature in the oven; instead, you control the distance between the broiler and the surface of the food. I apologize for my late response. . If I had used sea salt would the result have been better? Thank you! If you try, would you let me know? . Hi Elyse! This version that we have here is probably the most simple of all. Hope she enjoys this recipe! in rice balls, bento or as a wholesome accompaniment to traditional Japanese breakfast. Nami’s recipe using 1/2 inch thickness. Next to misoyaki salmon, this would be my favorite! Hi Ima! Then sprinkle sea salt liberally on all sides including the skin. I have always done so, but maybe it is not necessary? Hi Juliana! I try not to do it, but for this recipe I do. Do you remove the scales from the skin? I found some of them frozen at our local Asian market and decided to try them, but would like to know how to cook it for traditional Japanese breakfast. The final outcome will not be the same with just 1 day. . Hi nami! Some fish are saltier than others, some retain salt more. Let it boil for 25 minutes. Hi Elena, We currently don’t have the instruction post on our site, but we found a video for you. You already mentioned that you won’t put too much salt. Typically Japanese Shiojake is considered salty to go with the plain rice or rice balls. Please remember the cooking time varies depending on the thickness of the fish and the distance between the broiler and the food. It is truly one of the wonderful way to enjoy this rustic fish dish. Hi Jess! Hi MintyDragon! After this, they will be ready to be broiled in the oven, grilled or pan-fried. I try to remember which brand of sea salt I used… It should be okay either one. . Does it matter if it’s salted in the fridge in an air-tight container or not in one (such as in a colander) as long as it’s wrapped in paper towels? Don’t have an oven nor broiler , Hi Alicia, Gently place the fish into the pan. I like it, but my boyfriend said it was too salty for his taste. Thought I’d give this one a shot… and it went very well! Hi Nami! How to cut into pieces: https://www.youtube.com/watch?v=cJODsistsNY I’m crossing my fingers. I made four pieces and almost didn’t have enough left for the fried rice because I couldn’t stop eating it . xo. Greetings from Brazil! Hi Ina! I wanted to ask if the skin needs to be scaled. The hardest part is the waiting. Food columnist and blogger Cynthia Nelson is the author of "Tastes Like Home: My Caribbean Cookbook." Hope you enjoy other recipes on my site. I’m happy you enjoyed this dish. Thank you for your kind feedback. I wanted to go ahead and try this to put in onigiri for my lunches, hoping this will turn out! (½ inch thickness; I've used both firmer Sockeye or fatter Atlantic salmon for this recipe), kosher/sea salt (I use Diamond Crystal; use half for table salt). Also, I posted both the Japanese Salted Salmon and the recent Japanese Cheesecake pics up on your fan page. I thought you had a recipe for salmon with shio koji. Cod has been Britain’s most popular fish for decades, only recently usurped by salmon as the nation’s favourite. It’s really great to hear you eat Japanese food growing up in Brazil. That 2nd photo up there was such a perfect shot. One method calls for soaking the salt fish in cold water and placing it in the refrigerator. Cover with lid and keep in the refrigerator for at least 2 days. Thank you for your kind feedback. I love the grilled fish they served in the morning. Let’s keep the tradition alive together! Thank you!! They can be found in Asian grocery stores covered in a thick, black layer of paste or vacuum packed in plastic. Remove the bones and skin (if using bone-in salt fish). Sounds delicious! But your tip about packing and freezing the extras motivates me to try it myself! Drain. You can defrost overnight in the fridge and follow the same instructions to cook. Before my trip to Taiwan, I made some of the salted salmon again knowing that I’d miss simple home cooked food. Line the bottom of an air-tight container with a paper towel. We can make Shiojake with both, but in Japan, the firmer salmon (similar to Sockeye) is used for Shiojake. Do you simply bake it? Hi Nami. I’m so happy you liked it! For information about our privacy practices, please visit our website. So I like to make my own… , Thank you Nami, for your comment. Another important factor to consider is that not all fish are the same. I sometimes buy this salted salmon from a Japanese grocery store and their salmon is saltier. I cut the salmon thinner and it goes straight from the freezer to the oven (I use the oven broiler). Let it boil for 20 minutes. But I didn’t know I have to wait 2 days! I’m so happy you are enjoying this recipe! Thank you for trying this recipe.. There are many version of Escabeche around. No, you salt it and do all the steps until patting dry the salmon… then wrap to freeze. THANK YOU for your feedback! Buy our best-selling e-cookbook full of 33 easy and simple Japanese recipes! I don’t use table salt, but theoretically, sea salt and table salt should be the same amount (while kosher salt required double amount for same saltiness). Either with dry salt or with a brine, salt curing was the only widely available method of preserving fish until the 19th century. It still tastes fantastic! Make sure you applied plenty of salt on the skin (step 4). Here’s the link again: https://www.facebook.com/photo.php?fbid=10151232045573531&l=f736c04eb9, I’m also doing the Japanese Cheesecake again as we speak… (yes, I’m a sucker!). It's similar to using hotter and cooler zones on your grill. However, those store-bought jars have preservatives to keep it longer, but for home use, you should finish it soon, or freeze it. I need to make sure you know that’s the type of dish. It should take about 45 minutes to 1 hour. Instead, when it starts to melt, gently swirl the pan. Would you also use only half a Tbs of the Sake ? The salting process not only helps to remove any fishy taste, it also plays a role in enhancing umami and firming up the flesh of salmon. Aw thank you so much! When cooked this way, the salt fish can be eaten with rice, roti (a flatbread), and ground provisions (tuber root vegetables). Thank you for your feedback.. Let the salt fish boil for 20 minutes; drain, and when cool enough to handle, your fish is ready for you to use in any recipe calling for that type of fish. If it’s oily, then the skin gets more crispy after being cooked. Can I defrost a couple pieces in my freezer and proceed to salt them etc. The following morning, drain off the salty water. . Enjoy the flavorful salmon in rice balls, bento or as a wholesome accompaniment to traditional Japanese breakfast. Do not taste the top piece of the fish that has been directly exposed to the hot water, taste the inner piece. Sure! You will definitely taste the saltiness (it’s not subtle) in this dish, not bland when it’s cooked. Reports that there were only 100 adult North Sea cod left are misleading but cod remains vulnerable to overfishing. No drying process. I am so happy to run across your website when I live in Japan. You do not need to flip it. Hi Carrie! Mmmm….this looks wonderful! I tried it in the oven for the first time today because I’m tired of my apartment smelling like oil, but unfortunately, didn’t get the results I wanted. , Oops, Nami, I just saw Step 11. Hi Hollie! , https://www.justonecookbook.com/grilled-mackerel-with-shio-koji/. The length of time you need depends on the type of fish you are using, the thickness of the fish, and the overall salinity of the fish itself. i have a question, if i only want to bake one or two fillets Table salt? Hi Katie! Thanks You want the fish to have some flavor.Â. 12.5 grams instead of 25 grams? Typical Japanese salted salmon is always sliced in angle and thin, just like how you see in the picture. Hi Olive! Do you cook the salted salmon first before freezing or just salt it and freeze? Thanks again for another wonderful recipe ❤, Hi Anna! The question, what kind of salmon do you have typically in US and in Japan? Cod is vulnerable to overfishing so when buying cod loin, always check the latest guidelines for sourcing cod sustainably or buy fish with Marine Stewardship Council (MSC) certification. Does this also work for gindara? I used to buy prepared salted salmon from a Japanese supermarket for convenience. It’s so easy to make, and the most difficult part is to wait for 2 days… You live in Japan? I have a question, I was wondering if there’s a substitute for sake? In Holland the staple salt is usually a sea salt, but it is as finely milled as table salt. The salted cod is a specialty very popular on the tables of Potogallo, Spain and Italy. But this recipe is more like salt marinating/curing and always kept in the fridge. Thank you so much for following my blog! It turned out perfect and reminded me exactly of the traditional breakfasts I had during my trips to Japan , Hi Rolanda! If you make this recipe, snap a pic and hashtag it #justonecookbook — We love to see your creations on Instagram, Facebook, and Twitter! I am so happy to hear you enjoyed this recipe and thank you for your kind feedback. Make sure it’s defrosted properly. Each time I buy a whole salmon I have it filleted. I used your technique on some frozen pike mackerels and they were fantastic! Thanks for sharing! Cook, stirring, over a medium-high heat, until it reaches 118ºC on a sugar thermometer (always be careful when boiling sugar). Dear Nami, thank you for you recipes. It was ridiculously easy that I had never gone back to the prepared salted salmon from the supermarket. It can be quite salty if you eat it alone, just FYI. Or maybe I’m missing something? Japanese breakfast is so hearty and I always choose over western breakfast (which I LOVE too…). . Take the fish off the grill, and set it on a platter. Yes, we love reading each one’s experience so this was very nice indeed! Hi Karen! Turn the heat down and allow to cook on low for an additional minute. To eat the fish, you can either use a knife or scissors, and from the top of the fish, cut through the skin. There are two main methods to remove the excess salt from salt fish—one way takes an hour and the other requires an overnight soak. That’s so sweet of you to make food for your Nana! *Broiler setting: Low (450ºF/232ºC), Medium (500ºF/260ºC), and High (550ºF/288ºC). Hi, I have a quick question, could this work for Steelhead? Hi Nami, most salmon fillets I can find here are quite thick, while yours from the photos look quite thin.. if I have to slice the salmon myself, what thickness should I aim for? Preheat the oven to 425°F (218ºC) with a rack placed in the center and bake the salmon on parchment paper for 10-12 minutes. I usually take out from freezer the night before and keep it in the fridge until you’re ready to cook. , Hi Sharon! It was delicious…thank you@, Hi Grace! My mom used to make salmon for family dinners, and I miss it a lot! I love your recipes, they all look so tasty! I’m so happy you enjoyed this recipe! . . Can you go ahead and cook the salt salmon and then freeze to eat later? Set it on high heat and bring it to a boil. Delia's Luxury Smoked-fish Pie recipe. , Hi Romel! Set aside for 10 minutes. I’m of Japanese descent (third generation in Brazil) and was raised eating Japanese homemade meals. Please feel free to adjust the soaking time for your liking! Hi Cris! Next time, you have to double the recipe! Hope you enjoy! Last night was my third time I have made salted salmon. Will this preparation work with other types of fish, like snapper or halibut? Sure, you can use a big piece too. Your email address will not be published. Melt 200g of the sugar in a pan over a medium heat until golden, then beat in 400g more, along with the double cream, butter and 1 teaspoon of sea salt. Let me know how it goes with sea salt, but I’m so curious to know the difference! It should be just enough to enjoy without any sauce (like soy sauce). Then sprinkle the remaining salt on both sides of the fillets. I’m so happy to hear you enjoyed this salmon dish in Japan! , I LOVE this recipe. Homemade Japanese salted salmon (Shiojake or Shiozake) with crispy skin. Hi there! , Delicious recipe!!! Haha. Hi Carrisa! Hope you enjoy this recipe! , Hi Nami, was wondering if you could panfry this instead? Also I’d like to thank you for your great recipes and tips! We use sake here to remove the unwanted fishy smell. Thank you! Also, I noticed you changed the website, it looks great! Your breakfast with salted salmon, miso soup, and rice sounds like my kind of breakfast!! I haven’t had the courage to make salmon on my own (and because I didn’t think it was worth the effort to make only one serving for me). Well, substitute for sake is still alcohol, so in your case, you can simply omit. Thank you for trying this recipe. , Totemo oishii desu!… After coming home from Hokkaido and having all of those delicious foods, I tried this and it sure paid off. If I am planning on freezing the fillets, do I freeze it after I pour the sake and sprinkle with salt? . Oh yum! Onigiri: https://www.justonecookbook.com/recipes/onigiri-rice-balls/ Drain, and when cool enough to handle, remove the bones and skin (if using bone-in). I am trying this salted salmon recipe for my Nana. You can make a larger batch of salted salmon at once and keep them frozen to enjoy at a later time. As for the cooking smell, I personally use an air purifier while cooking smelly food. Love the recipe Nami! Do you think it would work? . This number should work if you measure accurately (and follow the rest of directions). , I hope you teach how to slice the salmon for those that can only buy thick cut of salmon. FYI, in Asian store, there is “cooking” sake which include alcohol but not enough for drinking (therefore for cooking). . . Hoping next time I can buy fresh salmon and do this again. I have a quick question. . Saltfish is a preserved fish with all the water removed. xo. Interesting to know. If you could answer, that would be awesome! 2-3 days should be good. I know what I did wrong! I’ve heard that once food is frozen, it shouldn’t be done again. Here's a great way to enjoy seasonal fish simmered in … In Japan we have a saying 魚身鶏皮 (Fish, Flesh, Chicken, Skin), meaning you cook flesh first for the fish, and skin first for chicken. You are now ready to proceed with any recipe that is calling for that type of fish. Thank you David! How to Buy, Prep, and Cook Smoked Herring, Japanese Simmered Fish (Sakana no Nitsuke), How To Make Caribbean Fried (Sautéed) Salt Fish, Pho Bo Soup (Vietnamese Beef Noodle Soup). We are so glad to hear you enjoyed this salmon! Saltfish or salt-cured fish is inedible as it is. . Anna, Hi Anna! Have fun exploring the 700+ classic & modern Japanese recipes I share with step-by-step photos and How-To YouTube videos. or do I need to start with fresh salmon? I hope you will give this recipe a try. Hi Rose! . Salmon Fried Rice: https://www.justonecookbook.com/recipes/salmon-fried-rice-recipe/. Place the pot on high heat and bring it to a boil. The first time I used course sea salt and the second time I used Maldon salt. Preheat the broiler* with a rack placed about 6" (15 cm) away from the top heating element (in the center of the oven) for 5 minutes. There are some methods that do not call for boiling water at all. Hi Nami, thanks for posting this recipe with detailed instructions. After I experimented over times, I learned my favorite length is 2 days . However, if you use iodized salt, you have to cut the amount in half. What’s “regular” salt? Thank you! Thank you so much for sharing your feedback and tip! She is 89. And how did the cheesecake go this time? Simply use a dull butter knife to gently pierce the thickest part of the filet. And it does look simple with your step-by-step photos! I’m hoping to share Hokkaido’s salmon dishes on my blog soon… . Before salting, you want to make sure to pat the salmon surface dry with paper towels. I first introduced this in 1978, but I've changed it into less of a family supper dish and into something more suitable for entertaining. The % for salt amount is correct BUT you can adjust next time (or put more salt in the skin). Just made this. Aside from traditional Japanese breakfasts, we also enjoy the delicious fish in bento boxes or as a filling for onigiri, Japanese Rice Balls.Salted salmon is so versatile that I also use it in fried rice, Ochazuke (a simple rice dish in green tea) and rice porridge. . People still eat salt-cured fish today. Hi Loliko! It also depends on how oily/fat the skin is. I highly recommend for 2 days. I also had a bit of avocado marinated with a tsp of soy sauce as a side dish. I will try this recipe as soon as possible. But, in order to eat it, you must remove the excess salt and rehydrate it. We will then wrap the fillets in a few layers in an air-tight container before keeping them chilled in the refrigerator for at least 2 days. Slice the salmon diagonally if it’s not pre-sliced. I love the recipe as I’ve made it before, but I haven’t got any skin-on salmon right now. I do not have a toaster oven so I used my regular oven. Serve it with some sprigs of watercress for garnish, and I always think fish pie is lovely with fresh shelled peas. Thanks much! It came out juicy and very flavorful with a crisp skin (oh so delicious) and the saltyness paired really well with some japanese rice. I LOVE it! It is really that straightforward. Thanks for giving it another try. . , I’m trying out this recipe and realise I can’t figure out how to cut the salmon as nicely as you did yours! Hmm… it is nice to be home! Enjoy! This post may contain affiliate links. Hi Yesim! I don’t have the same sea salt anymore from this time I wrote this post. I like my salmon kind of on the rare side. Enjoy the flavorful salmon in rice balls, bento or as a wholesome accompaniment to traditional Japanese breakfast. Thank you so much! You just need to defrost ahead and pop in the (toaster)oven! Ah! Remove from the heat and add all the butter. I make gravad lax often, and that is with a more coarse salt. Yes, you can shred the salmon and keep them in a jar. Hi Kimmi! Thank you! Quickly rinse the salmon under cold water and pat dry with a paper towel. I’m so glad to hear you enjoy this recipe. So you might need to adjust on that. Salted Salmon or Shiojake is a popular way to enjoy salmon in Japan. Use of this website is subject to mandatory arbitration and other terms and conditions, select, Japanese Salted Salmon (Shiojake/Shiozake). Now having said that, the salt should be 5% of salmon weight. Hi Nami, When ready to enjoy, have a few squeezes of fresh lemon juice to perk it up. You just need to pop them in the toaster oven for 25 min and they’re ready to eat. It will work for panfrying. Hi David! Salted Eggs are preserved eggs packed in salted charcoal paste or soaked in brine. Thank you! The earliest form of curing fish was dehydration. Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here. Hi Donna! . Hi Ysabet! I shall put more emphasis (e.g. I got the pictures you uploaded to my fan page, and I could share from there. But, in … I recently stayed 2 weeks in Kansai region (Osaka, Okayama, Kobe & Hiroshima) and had been enjoying Japanese breakfast in my hotel. Thank you. Cured fish is fish which has been cured by subjecting it to fermentation, pickling, smoking, or some combination of these before it is eaten.These food preservation processes can include adding salt, nitrates, nitrite or sugar, can involve smoking and flavoring the fish, and may include cooking it.

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