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

 

• Gather all the ingredients.
  
• Preheat the oven to 425 ºF (218 ºC). Sprinkle salt over the salmon fillets and set aside for 15 minutes.
• After 15 minutes, remove excess moisture with a paper towel and transfer to a baking sheet lined with parchment paper.
• Bake the salmon at 425 ºF (218 ºC) for 10 minutes (5 minutes per ½” thickness).
• Using chopsticks or fork, break it into flakes and remove the skin and bone (if any).
• 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.
• Add sake and mirin and stir well. Let the alcohol evaporate.
• Add soy sauce and stir to combine. Let the moisture evaporate.
• 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

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

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