Salt Grilled Salmon (Salmon Shiozake) Recipe by Claren Stefanie
Cooking Instructions 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. 1 Rinse salmon under cold water and pat dry using paper towel. 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. 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. 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. 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. 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 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. 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. 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. 9 If the salmon is ready, you can squeeze a bit of lemon juice on top if you like. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls The Whole Shabang Shrimp (Boiling Crab Style) Potato Wedges or JoJo Potatoes Roasted eggplant Parmesan healthy version Chicken Wings with Honey Spicy BBQ sauce Pumpkin Cheese Cake The Whole Shabang Shrimp (Boiling Crab Style) Potato Wedges or JoJo Potatoes Roasted eggplant Parmesan healthy version Chicken Wings with Honey Spicy BBQ sauce Pumpkin Cheese Cake Cabbage with tomato salad Nankhatai Fennel Gratin Mushroom Cream Soup Simple Banana bread Beef Stroganoff Tea smoothie Ojo Blanco (White Soup) Kamalkakdi masala Sabudana khichdi Cabbage with tomato salad Nankhatai Fennel Gratin Mushroom Cream Soup Simple Banana bread Beef Stroganoff Tea smoothie Ojo Blanco (White Soup) Kamalkakdi masala Sabudana khichdi