Salted Grilled Salmon

Name: Salted Grilled Salmon
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 skin-on salmon fillets; 1 tsp coarse sea salt; 1/4 cup daikon radish, grated; 1 lemon, wedged

Classic Japanese style grilled salmon cooked skin side up under a hot broiler until crispy and flaky. Served with freshly grated daikon and lemon for a bright, savory finish.

30 minEasyServes 2280 cal/serving

JapaneseDinnerOvenPescatarianHigh ProteinLow CarbKetoHalal-friendlyGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SugarPork-FreeAlcohol-FreeCorn-FreeNightshade-Free

Ingredients

2 skin-on salmon fillets
1 tsp coarse sea salt
1/4 cup daikon radish, grated
1 lemon, wedged

Instructions

1

Sprinkle 1 tsp coarse sea salt evenly over both sides of the 2 skin-on salmon fillets and let sit at room temperature for 20 minutes to draw out excess moisture.
2

Pat the skin-on salmon fillets thoroughly dry with paper towels to remove all surface water.
3

Preheat the oven broiler to high and line a baking sheet with foil.
4

Place the skin-on salmon fillets skin side up on the baking sheet and broil 7 to 10 minutes until skin is crispy and internal temperature reaches 145 degrees F.
5

Plate immediately with 1/4 cup grated daikon radish and 1 wedged lemon on the side.

Questions

How long does Salted Grilled Salmon keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Salted Grilled Salmon?

Yes. As written it serves 2. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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