Shiojake: Classic Salted Salmon
Shiojake is a traditional Japanese preparation of salmon, salt-cured for flavor and preservation. It forms the versatile base for countless Japanese dishes, cherished for its umami richness.
Ingredients
- 500 gram Salmon fillets skin-on or off
- 2 tablespoon Coarse sea salt or more to cover
Instructions
- Pat salmon fillets dry thoroughly with paper towels.
- Generously coat all sides of each salmon fillet with coarse sea salt. Ensure good coverage.
- Place the salted salmon fillets on a wire rack set over a tray or plate to catch any drips. Cover loosely with plastic wrap or parchment paper.
- Refrigerate for 1 to 3 days. For a milder saltiness, cure for 1 day. For a more traditional, stronger flavor, cure for 2-3 days.
- After curing, rinse off excess salt under cold running water and pat the fillets very dry with paper towels. Drying is crucial for a crispy skin when cooked.
- To cook, heat a non-stick pan over medium-high heat with a touch of oil (or none if salmon is fatty). Place salmon skin-side down and cook for 5-7 minutes until crispy.
- Flip and cook for another 5-8 minutes, or until cooked through to your desired doneness. Alternatively, grill or bake until flaky.
Notes
The curing time for Shiojake can range from 1 to 3 days in the refrigerator, depending on desired saltiness and fillet thickness. For best results, use high-quality, fresh salmon. You can rinse the salt off before cooking if you prefer a less salty flavor, patting dry thoroughly. Serve grilled or pan-fried Shiojake with white rice, miso soup, and pickled vegetables for a classic Japanese meal.