SHIOJAKE (Japanese Salted Salmon)

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INGREDIENTS

  • 500 gr salmon fillets with skin ( divided by 2 - 250 gr each)
  • 1 Tbsp sake
  • 5 tsp sea salt (25 g; 5% of salmon weight)
INSTRUCTIONS
  1. Gather all the ingredients. Quickly rinse the salmon under cold water and pat dry with a paper towel. Slice the salmon diagonally if it’s not pre-sliced.

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INSTRUCTIONS

  • Gather all the ingredients. Quickly rinse the salmon under cold water and pat dry with a paper towel. Slice the salmon diagonally if it’s not pre-sliced, 250 gr each.

TO PREPARE

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

ALTERNATIVE

TO STORE

1. 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.

TO BROIL (RECOMMENDED)

1. Preheat the broiler* with a rack placed about 6" (15 cm) away from the top heating element (in the middle) for 3 minutes. Line a baking sheet with foil for easy cleaning. Place the salmon on the foil, skin side up (for crispy skin!). Broil the salmon for 8-10 minutes, depending on the thickness of the fish. Japanese salted salmon is cooked till well done (opaque and flaky).Typical broiler setting: Low 232ºC, Medium260ºC, and High 288ºC. I use medium or high.