I found some of them frozen at our local Asian market and decided to try them, but would like to know how to cook it for traditional Japanese breakfast. Hi Donna! Sounds delicious! love this recipe!!! I usually take out from freezer the night before and keep it in the fridge until you’re ready to cook. Does it matter if it’s salted in the fridge in an air-tight container or not in one (such as in a colander) as long as it’s wrapped in paper towels? Hi Ina! Hope that helps! I will definitely give it another go, as it did tastewise go very well with the steamed rice. Let it boil for 20 minutes. I’d say leave it to soak with the salt for just a couple hours. Cut up a whole lime or lemon into wedges and add to the pot and bring to a boil. Hi Steve! Anna, Hi Anna! Let’s keep the tradition alive together! Yes, usually Japanese cut salmon fillet (or any other fish) differently from Western style. , Oops, Nami, I just saw Step 11. Slice the salmon diagonally if it’s not pre-sliced. Living in Barbados, Cynthia shares her love of the diverse food of the islands. Hope this helps and enjoy! I’m so happy to hear that you enjoyed the recipe! Hi MH! I’m so glad you have this recipe on your site. I don’t use table salt, but theoretically, sea salt and table salt should be the same amount (while kosher salt required double amount for same saltiness). Love the recipe Nami! I tried to “share” the photo on my fan page but somehow I couldn’t. I’m so happy you are enjoying this recipe! Thank you! Is this fish treatment different than 一夜干? We have Sockeye (red and firm) and Atlantic (orange and fatty) salmon here in the US. But it’s up to you. Add a fresh batch of hot water. Your blog is where I come to for traditional, foolproof, delicious recipes. I’ve been using this recipe for years and I love it! So yes, you can defrost and make it. Resist the temptation to stir. To eat the fish, you can either use a knife or scissors, and from the top of the fish, cut through the skin. Aw thank you so much! Quickly rinse the salmon under cold water and pat dry with a paper towel. Can you go ahead and cook the salt salmon and then freeze to eat later? I noticed that the salmon was more red with Maldon. While the salmon was softer the skin wasn’t as crispy as it was on the stove. It was delicious…thank you@, Hi Grace! The fish will come out tender with a flavorful crispy skin. Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here. The length of time you need depends on the type of fish you are using, the thickness of the fish, and the overall salinity of the fish itself. The flavour was pretty salty. But your tip about packing and freezing the extras motivates me to try it myself! With the advancements in freezing and transportation in the 1900s, salted cod from North America declined and Iceland and Norway became the major supplier of the salted fish to Portuguese markets. I want to know, how do you actually cook the salted salmon for Japanese breakfast? I have made some of your other recipes and really enjoyed them, so I will try this again with sea salt and report the results. Hi Renee! You are my source of Asian cooking , Hi Catt! 2-3 days should be good. The water should cover the fish. Hi Mike! Aside from traditional Japanese breakfasts, we also enjoy the delicious fish in bento boxes or as a filling for onigiri, Japanese Rice Balls.Salted salmon is so versatile that I also use it in fried rice, Ochazuke (a simple rice dish in green tea) and rice porridge. Drain. Well, substitute for sake is still alcohol, so in your case, you can simply omit. Yes, you can shred the salmon and keep them in a jar. Hi Caroline! No, you salt it and do all the steps until patting dry the salmon… then wrap to freeze. How to cut into pieces: https://www.youtube.com/watch?v=cJODsistsNY Can I use frozen salmon to make shiozake? Enjoy your stay!! If you have leftover salt, use it on the skin. Can you let me know if it works now? I recently stayed 2 weeks in Kansai region (Osaka, Okayama, Kobe & Hiroshima) and had been enjoying Japanese breakfast in my hotel. And yes, you should scale fish (usually any kinds of fish) before cooking. Would you also use only half a Tbs of the Sake ? One doubt: if I use frozen and thawed salmon, is it ok to freeze it again after seasoning? . In Japan we have a saying 魚身鶏皮 (Fish, Flesh, Chicken, Skin), meaning you cook flesh first for the fish, and skin first for chicken. I’m so happy you liked it! It should be just enough to enjoy without any sauce (like soy sauce). Hi Nami. Simply use a dull butter knife to gently pierce the thickest part of the filet. So when you do decide to cook up sea bass or salmon, it's a bit of an indulgence.Raw fish often yields a pungent odor, though, and sometimes cooking it can only cause those smells to be expelled into the surrounding air even more. This is a perfect recipe especially you can make several and freeze for a busy day. Thank you for trying this recipe and for your kind feedback.. Looks great! Been eating it with my morning miso soup and rice. Thanks for the recipe! . Hope yours will turn out well. I have mackerel with shio koji. Thank you for your kind feedback. Halibut is not fatty enough. Does this also work for gindara? Reports that there were only 100 adult North Sea cod left are misleading but cod remains vulnerable to overfishing. Thank you for taking the time to leave a comment. Have fun exploring the 700+ classic & modern Japanese recipes I share with step-by-step photos and How-To YouTube videos. . Hi David! Here’s the link again: https://www.facebook.com/photo.php?fbid=10151232045573531&l=f736c04eb9, I’m also doing the Japanese Cheesecake again as we speak… (yes, I’m a sucker!). You can defrost overnight in the fridge and follow the same instructions to cook. I have always done so, but maybe it is not necessary? I make this regularly for my husband to bring back memories of our honeymoon in Japan <3. , Totemo oishii desu!… After coming home from Hokkaido and having all of those delicious foods, I tried this and it sure paid off. However you need to be careful with the salt content. Hi MintyDragon! xo. Thank you for your kind feedback. We are so glad to hear you enjoyed this salmon! Before salting, you want to make sure to pat the salmon surface dry with paper towels. But I think I understand now, since you say don’t use table salt. Hi Darlene! Line the bottom of an air-tight container with a paper towel. Thanks for a lovely recipe. Onigiri: https://www.justonecookbook.com/recipes/onigiri-rice-balls/ It looks perfect! It’s really up to your liking. I highly recommend for 2 days. You’d grill and ready to eat with steamed rice (by itself, it should be a bit salty to eat alone, usually). . Thank you so much for sending! The skin turns out crispier! Buy our best-selling e-cookbook full of 33 easy and simple Japanese recipes! Remove the bones and skin (if using bone-in salt fish). Thank you so much for following my blog! I also had a bit of avocado marinated with a tsp of soy sauce as a side dish. You “can” make salted gindara, but considering how expensive gindara is… I’d make a great use of it with miso or soy sauce flavor. Cook until amber in colour – this will take 5-6 mins. This salmon fillets I got from Japanese grocery store in the picture were previously frozen. I keep them frozen and they’re a lifesaver for busy days. Line a baking sheet with foil for easy cleaning. And it does look simple with your step-by-step photos! Make sure it’s defrosted properly. I need to make sure you know that’s the type of dish. Next to misoyaki salmon, this would be my favorite! Thanks for sharing! I did not know which one you meant, so I took half ‘regular’ and half kosher. It also depends on how oily/fat the skin is. . There are two main methods to remove the excess salt from salt fish—one way takes an hour and the other requires an overnight soak. Hope this video is helpful：, https://www.youtube.com/watch?v=FrvKUQ2Xfgk, I’m glad to hear you enjoyed the salted salmon recipe! Thank you!! My 2 year old daughter finished a whole filet by herself for the first time, she usually only takes a bite or two. hi Nami, I just made the salmon and I have a few questions; it did not turn out so good, it was soooo salty, so I must have done something wrong. We usually make salted fish with fatty fish like salmon and mackerel. Hi Nami. Cured fish is fish which has been cured by subjecting it to fermentation, pickling, smoking, or some combination of these before it is eaten.These food preservation processes can include adding salt, nitrates, nitrite or sugar, can involve smoking and flavoring the fish, and may include cooking it. Preheat the broiler* with a rack placed about 6" (15 cm) away from the top heating element (in the center of the oven) for 5 minutes. For sake, most is evaporated and I (or most Japanese) don’t worry too much about alcohol content for a recipe like this. Thanks so much for sharing – I love your blog! Salted Eggs are preserved eggs packed in salted charcoal paste or soaked in brine. After this, they will be ready to be broiled in the oven, grilled or pan-fried. Typically Japanese Shiojake is considered salty to go with the plain rice or rice balls. , Hi Ina! Yes. Remove from the heat and add all the butter. Enjoy! But I have the hardest time cutting the fish diagonally. Oh yum! How to Buy, Prep, and Cook Smoked Herring, Japanese Simmered Fish (Sakana no Nitsuke), How To Make Caribbean Fried (Sautéed) Salt Fish, Pho Bo Soup (Vietnamese Beef Noodle Soup). It is really that straightforward. Hi Nami, Did I just imagine that? Remember to defrost completely before cooking. It’s great to keep the salmon in freezer and bake it when you need a quick meal. It will work for panfrying. If it’s too salty, use it as rice ball filling. Thank you for trying this recipe. Cover with lid and keep in the refrigerator for at least 2 days. Hi Jess! It is WAY too salty. Hi Ima! Hope this helps! You will definitely taste the saltiness (it’s not subtle) in this dish, not bland when it’s cooked. This is after 2 days. The following morning, drain off the salty water. Like all fish, cod is best when eaten fresh so is best purchased on the day you plan to cook it. But, in … Thank you for your kind compliment about my photography. Cover the bowl and let the saltfish soak overnight. It is really that straightforward. The salted cod is a specialty very popular on the tables of Potogallo, Spain and Italy. It's likely not often that you cook seafood in your house, especially if you don't live near the coast where fresh fish is accessible. Hi Nami! I made four pieces and almost didn’t have enough left for the fried rice because I couldn’t stop eating it . When ready to enjoy, have a few squeezes of fresh lemon juice to perk it up. Hi Nami, Thanks for another lovely recipe. I first introduced this in 1978, but I've changed it into less of a family supper dish and into something more suitable for entertaining. I wanted to ask if I can still make this with salmon that doesn’t have skin? I am big fun of salmon, and cooking it Japanese way opened a new dimension. xo. It helps dehydrate and that will help the skin gets crispy. It came out juicy and very flavorful with a crisp skin (oh so delicious) and the saltyness paired really well with some japanese rice. I found that pan frying it on the stove with a little oil it the way to go for me. As a rule, the aim is never to remove all the salt from the fish completely; there should always be a salt taste remaining. Hi Karen! Your email address will not be published. After this, they will be ready to be broiled in the oven, grilled or pan-fried. Children’s Day (Boys’ Day) & 10 Recipes to Celebrate こどもの日 (端午の節句), Visiting Taipei, Kaohsiung, and Taitung in Taiwan, https://www.justonecookbook.com/recipes/onigiri-rice-balls/, https://www.justonecookbook.com/recipes/salmon-fried-rice-recipe/, https://www.youtube.com/watch?v=TQ40NfhnbTY, https://www.youtube.com/watch?v=cJODsistsNY. Does it get any kind of seasoning? When broiling, you don't control the temperature in the oven; instead, you control the distance between the broiler and the surface of the food. Now, after trying this recipe, I know. I got the pictures you uploaded to my fan page, and I could share from there. I’ve made this recipe twice and the skin never really came out crispy for me and was wondering if you had any additional tips? So we enjoy it with steamed rice. . Serve it with some sprigs of watercress for garnish, and I always think fish pie is lovely with fresh shelled peas. Don’t have an oven nor broiler , Hi Alicia, Can I defrost a couple pieces in my freezer and proceed to salt them etc. Now I could see it! Place the fillets in the container in a single layer and lay a sheet of paper towel on top of the fillets. Sure! Hi Cris! The salting process not only helps to remove any fishy taste, it also plays a role in enhancing umami and firming up the flesh of salmon. Thought I’d give this one a shot… and it went very well! Hi Katie! I just patted it like in the recipe. Notify me of followup comments via e-mail. Nami, I also used to buy salted salmon from Mitsuwa and Nijiya until a few weeks ago I saw this recipe here. Please help. It still tastes fantastic! To make a salted caramel hot chocolate, add a few squares of good quality dark chocolate to some warm milk, stir in two teaspoons of caramel sauce. Typical Japanese salted salmon is always sliced in angle and thin, just like how you see in the picture. You will see moisture on the salmon skin. Thank you! or do I need to start with fresh salmon? ©2021 Just One Cookbook, All Rights Reserved. She’s so lucky! Hi Leena! But, in order to eat it, you must remove the excess salt and rehydrate it. Do you simply bake it? I heard somewhere that sometimes salmon flakes are stored in jars in the fridge and can be given as gifts. . Not 2 days :/, Hi Meghan! Hi Ysabet! Thanks. We will then wrap the fillets in a few layers in an air-tight container before keeping them chilled in the refrigerator for at least 2 days. So just as salty as table salt. . For small, thin filets, your fish may cook in as little time as 4-5 minutes. Hey again! Set it on high heat and bring it to a boil. I’m glad to hear your family enjoyed this recipe! Saltfish is a preserved fish with all the water removed. I shall put more emphasis (e.g. And thanks for recommending my site too. This version that we have here is probably the most simple of all. Once the sugar granules have dissolved, bring to the boil and cook until the temperature reaches 155C on a sugar thermometer. Hope you enjoy this recipe! Hi Juliana! Before my trip to Taiwan, I made some of the salted salmon again knowing that I’d miss simple home cooked food. . I’ve been reading your blog and cookbook so I can make home made food for her. The question, what kind of salmon do you have typically in US and in Japan? Hello! However, those store-bought jars have preservatives to keep it longer, but for home use, you should finish it soon, or freeze it. Hope my “oven experience” helps someone & sorry for the long post! It’s so easy to make, and the most difficult part is to wait for 2 days… You live in Japan? Hi there! Hoping next time I can buy fresh salmon and do this again. Yeah, salted salmon is usually grilled in the fish broiler (we have that in Japanese range understove top) or in the fish broiler pan over stove. Design by. Make sure you applied plenty of salt on the skin (step 4). Add the salt fish to a pot of hot water. . In Holland the staple salt is usually a sea salt, but it is as finely milled as table salt. Japanese breakfast is so hearty and I always choose over western breakfast (which I LOVE too…). xD, Hi Lion! I’m so happy you enjoyed this recipe! Let it boil for 25 minutes. Why do you need to spread sake on the salmon? Thanks for helping me keep the tradition alive! I hope you will give this recipe a try. If you don’t plan on cooking the salmon right away, after drying the fillets with a paper towel, wrap the individual pieces with plastic wrap and place them in a freezer bag to freeze. . As for the cooking smell, I personally use an air purifier while cooking smelly food. Thank you. I wanted to ask if the skin needs to be scaled. You can make a larger batch of salted salmon at once and keep them frozen to enjoy at a later time. . . OK, I think I fixed it so you can share the photos on your fan page. . Dear Nami, thank you for you recipes. Some people do just overnight, 1 day, or even longer. I don’t have the same sea salt anymore from this time I wrote this post. The most popular way of preparing salt fish in the Caribbean is by sautéeing it with thyme, lots of onions, tomatoes and hot pepper. i have a question, if i only want to bake one or two fillets Thank you so much for trying this recipe! Hi nami! Haha. However, the supermarket ones can be a bit salty. It turned out perfect and reminded me exactly of the traditional breakfasts I had during my trips to Japan , Hi Rolanda! Let the water cover the fish. 12.5 grams instead of 25 grams? Thank you so much! Hi Laura! Hi Elyse! FYI, in Asian store, there is “cooking” sake which include alcohol but not enough for drinking (therefore for cooking). I understand your concern. Very simple and no seasonings as it’s salted. Hi Olive! This is a really straightforward recipe. After a long vacation, my family and I always miss eating simple Japanese food, like Hot Tofu (Yudofu) and this Salted Salmon (shiojake 塩鮭). To make Japanese salted salmon, all you need is fresh quality salmon, sake and the right amount of salt. Salmon Fried Rice: https://www.justonecookbook.com/recipes/salmon-fried-rice-recipe/. It’s ready in less than 15 minutes and the skin is super crispy. I cut the salmon thinner and it goes straight from the freezer to the oven (I use the oven broiler). . Oh yummy! Hi Rose! Thank you so much for sharing your feedback and tip! Thank you for your feedback.. Add a shot of espresso to make a salted caramel latte. . . Each time I buy a whole salmon I have it filleted. Next time, you have to double the recipe! Hi Hollie! I’m hoping to share Hokkaido’s salmon dishes on my blog soon… . Depending on the thickness, time you leave the salmon is different, especially if you use a whole block of salmon, the surface area is limited. You want the fish to have some flavor.Â. Homemade Japanese salted salmon (塩鮭 Shiojake) with crispy skin. It’s sooooo worth the wait! I wanted to go ahead and try this to put in onigiri for my lunches, hoping this will turn out! However, if you use iodized salt, you have to cut the amount in half. Possible to share a video on how to slice up a slab of salmon into this size? If the heat sauce is up (top), we usually cook the flesh side first (to firm up the flesh). One method calls for soaking the salt fish in cold water and placing it in the refrigerator. Yes, you can use half of salt and sake specified in this recipe as you’re using half amount of salmon. One recipe calls for this cool soak for one day, another calls for this cool, refrigerated soak for three days. If there are any on the skin, we recommend removing it. Wild or from farm? We hope this helps! Here's a great way to enjoy seasonal fish simmered in … I have a quick question. Easy to make yet very healthy. Delia's Luxury Smoked-fish Pie recipe. Before salting, you want to make sure to pat the salmon surface dry with paper towels. Skin will keep the flesh in one piece, but if yours don’t have it, don’t worry. Salted salmon is so versatile that I also use it in fried rice, Ochazuke (a simple rice dish in green tea) and rice porridge. Cherry salmon, Pink salmon, Chinook salmon, Sockeye salmon, and White salmon are wild salmons caught in Japan. To make a salted caramel steamer, spoon a couple of teaspoons of salted caramel sauce into some warm milk. Hmm… it is nice to be home! The salmon is first marinade with sake and let rest for 10 minutes. I just ate the Shiozake that I cooked That is so tasty and easy, thanks for the recipe Nami. So it is nice with some bold flavor. I thought you had a recipe for salmon with shio koji. I’m thinking perhaps during cooking, all alcohol would have evaporated anyway but I thought I’d better ask… I’ll probably skip the salt on his portion or put very little salt, and just salt the rest of our portions. . I know what I did wrong! I haven’t had the courage to make salmon on my own (and because I didn’t think it was worth the effort to make only one serving for me). I don’t recommend lower than that number for this dish. Thanks Let the salt fish boil for 20 minutes; drain, and when cool enough to handle, your fish is ready for you to use in any recipe calling for that type of fish. Will cook this dish tomorrow. Hi Elena, We currently don’t have the instruction post on our site, but we found a video for you. Bacalhau, or Baccalà, or Bacalao… whathever you call the salted cod, it is a true delight to enjoy all year long. Thank you so much for trying my recipes, Mike! Thank you David! Easy to prepare homemade Salted Eggs using only chicken or duck eggs, kosher salt, Shao Hsing cooking wine, and water. I’m so sorry for my late response… a bit busy with holiday season. Cod has been Britain’s most popular fish for decades, only recently usurped by salmon as the nation’s favourite. Place the pot on high heat and bring it to a boil. I JUST want to say. Another important factor to consider is that not all fish are the same. But I didn’t know I have to wait 2 days! Hope she enjoys this recipe! WOW, I’m so happy to hear that you’ve been making this recipe for a couple of years already! The salmon is first marinade with sake and let rest for 10 minutes. You can store the salmon in the freezer for up to 1 month. Hi, I have a quick question, could this work for Steelhead? I put the backing tray up high and set my oven to “grilling/broiling” on lowest option (~255°C) I grilled the salmon on the skinside first for 8min and then flipped it around and grilled for another 8 minutes. Fish Escabeche is a type of sweet and sour fish recipe. That is some awesome food photography there. I’m so happy to hear you tried this recipe! Pry off a piece of the fish from the meatiest part of the fish and taste it. Thank you for trying this recipe.. Hi Nami. Hello! Hi Carrisa! Cook, stirring, over a medium-high heat, until it reaches 118ºC on a sugar thermometer (always be careful when boiling sugar). Hi Jonathan, Enjoy the flavorful salmon in rice balls, bento or as a wholesome accompaniment to traditional Japanese breakfast.

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