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Salt-Grilled Salmon (Salmon Shiozake)
Salt-Grilled Salmon (Salmon Shiozake)

Before you jump to Salt-Grilled Salmon (Salmon Shiozake) recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

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If you want to see results, it is definitely not a necessity to drastically alter your eating habits. If you want to commit to a wholesale change, that is OK but the main thing at first is to try to ensure that you are making more healthy eating choices. As you get used to the taste of these foods, you will discover that you’re eating more healthily than before. As with many other habits, change takes place over a period of time and once a new way of eating becomes part of who you are, you are not going to feel the need to revert to your old diet.

All in all, it is not difficult to start to make healthy eating a part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to salt-grilled salmon (salmon shiozake) recipe. You can have salt-grilled salmon (salmon shiozake) using 4 ingredients and 9 steps. Here is how you do that.

The ingredients needed to make Salt-Grilled Salmon (Salmon Shiozake):
  1. Get Salmon Fillet (with skin)
  2. Prepare Sake or Ryorishu (Cooking Sake)
  3. Provide Kosher salt
  4. Prepare Oil
Instructions to make Salt-Grilled Salmon (Salmon Shiozake):
  1. Rinse salmon under cold water and pat dry using paper towel.
  2. In a container, pour sake over salmon, let it marinated for 10 minutes or so. Sake will help to eliminate the fishy smell in salmon.
  3. Using paper towel, pat salmon dry. Sprinkle generous amount of salt on both sides of salmon fillet, especially on the skin.
  4. Prepare a container with tight lid like this. Put paper towel inside, place the salmon fillet, then add another layer of paper towel on top. Close the lid.
  5. Keep in the fridge for at least 24 hours. The longer you keep, the saltier it will become.
  6. After 24 hours, take out the salmon. The paper towel should have been absorbing extra moisture from the salmon surface by now, so it will look somewhat dry. That's Ok
  7. Prepare your frying pan. Pour just a little amount of oil, and grill the fish on both sides until the skin becomes crispy and the flesh turned into peachy color.
  8. Don't grill for too long, it will make the salmon texture gets hard & tough.
  9. If the salmon is ready, you can squeeze a bit of lemon juice on top if you like.

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