Japanese Salted Salmon

To make Japanese salted salmon, all you need is fresh quality salmon, sake and the right

amount of salt.

The salmon is first marinade with sake and let rest for 10 minutes. Before salting, you want to make sure to pat the salmon surface dry with paper towels. Then sprinkle sea salt liberally on all sides including the skin. 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. 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. After this, they will be ready to be broiled in the oven, grilled or pan-fried. The fish will come out tender with a flavorful crispy skin. When ready to enjoy, have a few squeezes of fresh lemon juice to perk it up. It is really that straightforward.

Japanese Salted Salmon (Shiojake/Shiozake)

Ingredients

• 1.1 lb salmon fillets with skin (1.1 lb = 500 g)
• 1 Tbsp sake
• 5 tsp sea salt (5 tsp = 25 g) (5% of salmon weight)

Instructions

1. Gather all the ingredients.

   Rinse the salmon under cold water and pat dry with a paper towel. Slice the salmon diagonally if it’s not pre-sliced.
2. Pour and spread the sake on the salmon.
3. After 10 minutes, pat dry the salmon with a paper towel.
4. Apply sea salt on the skin first.
5. Then sprinkle the remaining salt on both sides of the fillets. Use more salt on the skin.
6. Line the bottom of an air-tight container (with lid) with a paper towel. This will absorb excess moisture from the fish.
7. Place the fillets in the container in a single layer and lay a sheet of paper towel on top of the fillets.
8. 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.
9. This is after 2 days…
10. Gently pat dry the fillets with a paper towel to get rid of any excess moisture.
11. Place the fillets on parchment-lined baking sheet. Make sure the skin side is up so the skin will become nice and crispy after baking. Bake at 400F (200C) for 20-25 minutes, or until the flesh is firm. 
12. 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.

https://www.justonecookbook.com/how-to-cook-salmon-salted-salmon/