Salmon Flakes

These lightly seasoned Salmon Flakes make a great all-purpose topping or filling.

Make ahead and use it on steamed rice, pasta, gratin, tamagoyaki, and more! 

Salmon Flakes

INGREDIENTS

• 1 lb salmon (I used Sockeye salmon but you can use other kinds of salmon. I like Sockeye for this recipe as it has a firm texture and doesn't break into crumbs easily)
• ¼ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)
• 1 Tbsp sake
• 1 Tbsp mirin
• 2-3 tsp soy sauce
• 1 tsp toasted white sesame seeds
• 1 tsp sesame oil (roasted) (add more if necessary)

INSTRUCTIONS

1. Gather all the ingredients.

   

2. Preheat the oven to 425 ºF (218 ºC). Sprinkle salt over the salmon fillets and set aside for 15 minutes.

3. After 15 minutes, remove excess moisture with a paper towel and transfer to a baking sheet lined with parchment paper.
4. Bake the salmon at 425 ºF (218 ºC) for 10 minutes (5 minutes per ½” thickness).
5. Using chopsticks or fork, break it into flakes and remove the skin and bone (if any).
6. Heat a large frying pan over medium heat. Once hot, add 1 tsp sesame oil and coat the pan well. Add salmon in the pan.
7. Add sake and mirin and stir well. Let the alcohol evaporate.
8. Add soy sauce and stir to combine. Let the moisture evaporate.
9. Transfer to a baking sheet and sprinkle sesame seeds. Set aside to let cool. Store in an airtight jar once salmon is completely cool.

To Store

1. You can store in the refrigerator for up to 4 days and in the freezer for a month.

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