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Shiozake

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

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Ingredients

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

Instructions

  1. 1

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

  2. 2

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

  3. 3

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

  4. 4

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

  5. 5

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

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Questions

What is Shiozake?

A classic Japanese breakfast staple of salmon cured in sea salt and sake, then broiled until flaky with crispy skin. This reference files it under Japanese breakfast: made in the oven, rated easy and about 20 minutes start to finish.

How much time should I plan for Shiozake?

As written, 20 minutes: 10 of prep and 10 of cooking. The longest single stretch is the hands-off wait in step 3, 24 hours. That wait sits outside the stated prep and cook times, so plan around it.

What internal temperature should Shiozake reach?

For Shiozake, the target internal temperature is 145 F (about 65 C), given in step 5. A probe thermometer removes the guesswork.

Is there a substitute for sake in Shiozake?

The entry for Shiozake calls for 2 tbsp sake. In its place: Dry sherry or a dry white wine does the same job. For no alcohol, use water or light stock with a few drops of rice vinegar.

Can I use another fish instead of salmon in Shiozake?

Arctic char or steelhead trout cooks the same way. Thinner fillets need a minute or two less, so go by thickness rather than the clock. As written, the entry for Shiozake uses 4 salmon fillets with skin, patted dry.

Which part of Shiozake can be done ahead?

Everything up to step 3. Step 3 is a built-in pause of 24 hours: "Wrap the salted salmon tightly in paper towels and refrigerate for 12 to 24 hours." Do everything up to that point ahead of time and pick up at step 4 when you are ready to finish.

Serve it with

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