Japanese Salted Salmon, Shiozake 塩鮭
  • 1 pound wild King Salmon fillet with the skin on
  • 1 Tablespoon coarse sea salt (I like Maldon)
  1. Dry the surface of the salmon with paper towels then salt both sides with the sea salt. Make sure both sides of the fish are evenly coated.
  2. Wrap the salmon loosely in two to three layers of paper towels then place on a strainer. Place the strainer in a bowl or on a plate to catch any water that will be released from the fish. I leave mine right on my Japanese bamboo strainer and place it on top of a plate. Place the wrapped salmon in the refrigerator for at least 5 hours and up to 24 hours. I do not like leaving it for more than 24 hours, it gets a little too salty for my taste.
  3. Carefully unwrap the fish from the paper towels. The fish will be firmer and darker in color. You can now cut into individual serving sized pieces if you prefer or leave it whole.
  4. Turn on broiler and place the rack in the center of the oven. Place the salmon (skin side down if left whole) on a piece of aluminum foil (sprayed with nonstick cooking spray or lightly oiled) lined baking sheet. Broil fish until the edges start turning golden and skin starts to bubble, about 5-7 minutes. Turn down the oven to 400 degrees and continue to cook for another 5-7 minutes. Remove from the oven, cover with foil and let rest for 5-10 minutes. Serve the salmon immediately or let cool if using for onigiri or bento.
  5. If you're not cooking the Salmon right away you can freeze it. Wrap the salmon in plastic wrap and store in the freezer. It will keep for up to two months.
Recipe by Lovely Lanvin at http://www.lovelylanvin.com/2013/06/27/japanese-salted-salmon-shiozake-%e5%a1%a9%e9%ae%ad/