Shiozake

Name: Shiozake
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 salmon fillets with skin, patted dry; 1 tsp coarse sea salt; 2 tbsp sake

A classic Japanese breakfast staple of salmon cured in sea salt and sake, then broiled until flaky with crispy skin.

20 minEasyServes 4220 cal/serving

JapaneseBreakfastOvenPescatarianHigh ProteinLow CarbKetoGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SugarPork-FreeNightshade-FreeCorn-Free

Ingredients

4 salmon fillets with skin, patted dry
1 tsp coarse sea salt
2 tbsp sake

Instructions

1

Rub 2 tbsp sake over 4 patted dry salmon fillets with skin.
2

Sprinkle 1 tsp coarse sea salt evenly over both sides of the fish.
3

Wrap the salted salmon tightly in paper towels and refrigerate for 12 to 24 hours.
4

Preheat the oven broiler to high and set a wire rack on a baking sheet.
5

Place salmon skin-side up on the rack and broil until internal temperature reaches 145°F, about 8 to 10 minutes.

Questions

How long does Shiozake 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 Shiozake?

Yes. As written it serves 4. 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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