How to Prepare Salt-Grilled Salmon (Salmon Shiozake) in 30 Minutes for Beginners

Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to make a special dish, salt-grilled salmon (salmon shiozake). It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Great recipe for Salt-Grilled Salmon (Salmon Shiozake). Easy-peasy recipe to fully enjoy the amazing health benefits of salmon. Serve it with hot steamed rice and Tamagoyaki for a healthy Japanese style breakfast.

Salt-Grilled Salmon (Salmon Shiozake) is one of the most well liked of current trending foods in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. Salt-Grilled Salmon (Salmon Shiozake) is something which I’ve loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook salt-grilled salmon (salmon shiozake) using 4 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Salt-Grilled Salmon (Salmon Shiozake):

1. Get Salmon Fillet (with skin)
2. Get Sake or Ryorishu (Cooking Sake)
3. Prepare Kosher salt
4. Make ready Oil

Rinse salmon under cold water and pat dry using paper towel. Sake will help to eliminate the fishy smell in salmon. Using paper towel, pat salmon dry. Sprinkle generous amount of salt on both sides of salmon fillet.

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.

Rinse salmon under cold water and pat dry using paper towel. Sake will help to eliminate the fishy smell in salmon. Using paper towel, pat salmon dry. Sprinkle generous amount of salt on both sides of salmon fillet. Salt Grilled Salmon Salmon Shiozake Honey Glazed Garlic Salmon Honey Mustard Salmon Marinated Salmon Honey Mustard Glazed Salmon Brads Signature Grilled Salmon Lemon Pepper Panko Salmon Brads Chile Lime Grilled Salmon Salmon With Sun Dried Tomatoes And Garlic Fried Egg And Salmon Sandwich and many other delicious and interesting recipes Disclaimer: Line a baking sheet with foil for easy cleaning.

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