Salt-Grilled Salmon (Salmon Shiozake)

Hello everybody, it's Jim, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, Salt-Grilled Salmon (Salmon Shiozake). One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Salt-Grilled Salmon (Salmon Shiozake) is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Salt-Grilled Salmon (Salmon Shiozake) is something that I have loved my whole life. They're nice and they look wonderful.

Many things affect the quality of taste from Salt-Grilled Salmon (Salmon Shiozake), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Salt-Grilled Salmon (Salmon Shiozake) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must prepare a few components. You can have Salt-Grilled Salmon (Salmon Shiozake) using 4 ingredients and 9 steps. Here is how you cook it.

Easy-peasy recipe to fully enjoy the amazing health benefits of salmon. It's so simple yet tasty. Serve it with hot steamed rice and Tamagoyaki for a healthy Japanese style breakfast.

Ingredients and spices that need to be Make ready to make Salt-Grilled Salmon (Salmon Shiozake):

1. Salmon Fillet (with skin)
2. Sake or Ryorishu (Cooking Sake)
3. Kosher salt
4. Oil

Instructions to make to make Salt-Grilled Salmon (Salmon Shiozake)

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.

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So that is going to wrap it up with this exceptional food Recipe of Speedy Salt-Grilled Salmon (Salmon Shiozake). Thank you very much for your time. I'm confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!