Serves 2
720 min
Japanese-Style Salted Salmon (Shiozake)
Recipe GLPR39b8e8bd282259
A traditional Japanese preparation that brings out the natural flavor and firm texture of salmon through dry-salting. Two skin-on fillets are cured overnight with kosher salt and optional sake, creating a delicately brined exterior while preserving the moist interior. This simple yet elegant dish celebrates the pristine quality of fresh fish and requires minimal cooking—just a quick pan-sear or broil to warm through before serving.
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Ingredients
1 tablespoon Sake
2 4-ounce fillets Skin-on salmon fillets, preferably from the belly
2 teaspoons Diamond Crystal kosher salt
Directions
Pat the salmon fillets completely dry with paper towels, ensuring no moisture remains on the skin or flesh.
Lightly brush or sprinkle the sake over both sides of each fillet if using.
Divide the kosher salt evenly between the two fillets, sprinkling it evenly over the flesh side of each fillet.
Place the salted fillets skin-side up on a wire rack or perforated surface positioned over a baking sheet to allow any liquid released during curing to drip away.
Cover loosely with plastic wrap and refrigerate for at least 12 hours, preferably overnight, until the salt has drawn out moisture and created a light brine that is then reabsorbed into the flesh.
Before cooking, gently rinse each fillet under cool running water and pat dry to remove excess salt from the surface.
Heat a skillet over medium-high heat until hot. Place the fillets skin-side down in the dry skillet and cook for 2 to 3 minutes until the skin crisps and turns golden.
Flip the fillets and cook for an additional 1 to 2 minutes on the flesh side until the internal temperature reaches 145°F.
Transfer to a serving plate and serve immediately while warm.
