The most consumed baked salted fish in Japan is salmon. If you want to enjoy baked Japanese salted salmon without having to go to luxurious restaurants, check out this recipe article. This dish is also perfect to serve in a traditional Japanese breakfast table. Eat baked salted salmon the Japanese way, in the comfort of your home!
- 1000g salmon fillet with skin
- 2 Tbsp sake
- 10 tsp/ 50g sea salt
Baked Japanese salted salmon
- Rinse the pre-sliced salmon fillet in a cold water.
- Using a kitchen paper towel, pat dry the salmon.
- Pour the sake on the salmon.
- After at least 10 minutes, pat dry the salmon again using a kitchen paper towel.
- Scatter sea salt on the salmon’s skin.
- Sprinkle the remaining sea salt on both sides of the salmon fillet.
- Wrap the sliced salted salmon fillet with a kitchen paper towel and put it in an air-tight container to drain excess moisture from the salted salmon.
- Cover the container with lid and put it in a refrigerator for at least 2 days.
- After 2 days, remove the salted salmon from the fridge and pat dry again with a kitchen paper towel to absorb excess moisture.
- Place the salted salmon fillets on a parchment baking sheet.
- Bake the salted salmon for 25-30 minutes at 400F.
- After 30 minutes or once the salmon flesh is already firm, remove the baked salted salmon from the kitchen stove or microwave.
- Your baked Japanese Salted Salmon (shiojake) is now ready to be served, good for 8 servings.