I had a better result using Maldon salt, so last nigh I used it again. I sometimes buy this salted salmon from a Japanese grocery store and their salmon is saltier. Looks great! Let the water cover the fish. Saltfish is a preserved fish with all the water removed. I’m so happy you are enjoying this recipe! . To prepare a delicious dish with salted cod is indispensable follow properly the procedure to remove the salt. If you really want it to be crispy, you can further cook the skin only after you eat or use the salmon. Is it possible to let it salt for more than 2 days, what would be the longest you’d be comfortable with? Does this also work for gindara? There are many version of Escabeche around. 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. We use sake here to remove the unwanted fishy smell. Salmon Fried Rice: https://www.justonecookbook.com/recipes/salmon-fried-rice-recipe/. Oh yummy! However, it depends on thickness of the fillet and how far the fish is from the heat source etc. I am trying this salted salmon recipe for my Nana. I LOVE it! We hope this helps! Hey again! And it does look simple with your step-by-step photos! Hi Jess! 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. This is a perfect recipe especially you can make several and freeze for a busy day. Like all fish, cod is best when eaten fresh so is best purchased on the day you plan to cook it. However, the supermarket ones can be a bit salty. Oh yum! Do you think it would work? Let’s keep the tradition alive together! This is after 2 days. I’m only 14 and I don’t think I could get my hands on some. . I need to make sure you know that’s the type of dish. I just ate the Shiozake that I cooked That is so tasty and easy, thanks for the recipe Nami. I want to know, how do you actually cook the salted salmon for Japanese breakfast? If you want to serve the skin with crispy skin, maybe you can brush the oil on the skin so it gets crispier. Do you think if I let the salmon marinade for shorter time, the flavour be less salty? It can be quite salty if you eat it alone. I am so sorry for my late response! I’m so happy you liked it! Thank you so much in advance! The water should cover the fish. I would use an air-tight container to make sure it doesn’t get dried with the air in the fridge. This post may contain affiliate links. Hi, I have a quick question, could this work for Steelhead? I use my toaster oven to cook fish, and I bake at 400F for 20-25 minutes. Keep roasting until the fish feels firm and the white salted skin has turned crusty and golden. Delia's Luxury Smoked-fish Pie recipe. Hi Katie! I noticed that the salmon was more red with Maldon. I love your recipes, they all look so tasty! Thank you! Thanks for giving it another try. Hi Jenny! Thank you for taking the time to leave a comment. Anna, Hi Anna! Before salting, you want to make sure to pat the salmon surface dry with paper towels. I’m glad to hear your family enjoyed this recipe! If I were making this with only 1/2 a lbs of Salmon rather than 1 lbs would you use half the salt? Hi Jonathan, So it is nice with some bold flavor. Serve it with some sprigs of watercress for garnish, and I always think fish pie is lovely with fresh shelled peas. I’m crossing my fingers. Thank you! xD, Hi Lion! Hope this helps! It also depends on how oily/fat the skin is. Saltfish is a preserved fish with all the water removed. Hi Mike! It should take about 45 minutes to 1 hour. 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. Thanks Vicki! Line a baking sheet with foil for easy cleaning. Sure, you can use a big piece too. . People still eat salt-cured fish today. Set it on high heat and bring it to a boil. FYI, in Asian store, there is “cooking” sake which include alcohol but not enough for drinking (therefore for cooking). I don’t have the same sea salt anymore from this time I wrote this post. Next to misoyaki salmon, this would be my favorite! Salted Salmon or Shiojake is a popular way to enjoy salmon in Japan. It seems to me that it helps and I will recommend it. After 10 minutes, pat dry the salmon with a paper towel. Hi Carrie! I cut the salmon thinner and it goes straight from the freezer to the oven (I use the oven broiler). Add a shot of espresso to make a salted caramel latte. . Thank you for trying this recipe!. Thank you! Food columnist and blogger Cynthia Nelson is the author of "Tastes Like Home: My Caribbean Cookbook." Some people do just overnight, 1 day, or even longer. Take the fish off the grill, and set it on a platter. If you make this recipe, snap a pic and hashtag it #justonecookbook — We love to see your creations on Instagram, Facebook, and Twitter! . Thank you for sharing your cooking experience/tips with us! Thank you so much! Remove the bones and skin (if using bone-in salt fish). Did I just imagine that? . Halibut is not fatty enough. You can do either way and I’ve done both. 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. Hope my “oven experience” helps someone & sorry for the long post! Then sprinkle sea salt liberally on all sides including the skin. It’s been almost a week since we came back from Taiwan and my family is finally back to our regular routine. Can I defrost a couple pieces in my freezer and proceed to salt them etc. Alexis, Hi Nami, Quickly rinse the salmon under cold water and pat dry with a paper towel. , Hi Nami, I cooked this dish tonight and it was delicious! Thanks for another lovely recipe. My mom used to make salmon for family dinners, and I miss it a lot! The most popular way of preparing salt fish in the Caribbean is by sautéeing it with thyme, lots of onions, tomatoes and hot pepper. . Before salting, you want to make sure to pat the salmon surface dry with paper towels. I’m so happy you enjoyed this recipe! I have a quick question. Hope you enjoy other recipes on my site. Thanks for a lovely recipe. 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? Thanks a bunch, always wondered how they did that…now I can! , How to cut into a fillet: https://www.youtube.com/watch?v=TQ40NfhnbTY, How to cut into pieces: https://www.youtube.com/watch?v=cJODsistsNY. First, sprinkle and apply some kosher salt on the skin first. ©2021 Just One Cookbook, All Rights Reserved. The salmon is first marinade with sake and let rest for 10 minutes. Also, make sure you sprinkle the flesh area but more on the skin. , Totemo oishii desu!… After coming home from Hokkaido and having all of those delicious foods, I tried this and it sure paid off. So we enjoy it with steamed rice. We usually make salted fish with fatty fish like salmon and mackerel. . Hi Michal! This version that we have here is probably the most simple of all. This looks SUPER yummy but I just can’t trust myself with fresh fish quite yet (just started living on my own so I haven’t quite mastered grocery/cooking habits that *dont* end in fresh food rotting away in the fridge). Do you remove the scales from the skin? The reason is that the gindara is more bland comparison to salmon. 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. I hope you will enjoy this easy and delicious recipe! Pry off a piece of the fish from the meatiest part of the fish and taste it. Can this possibly be made with frozen + thawed salmon? Katie. Remove from the heat and add all the butter. I make this regularly for my husband to bring back memories of our honeymoon in Japan <3. I will try this recipe as soon as possible. Either with dry salt or with a brine, salt curing was the only widely available method of preserving fish until the 19th century.People still eat salt-cured fish today. , I’m trying out this recipe and realise I can’t figure out how to cut the salmon as nicely as you did yours! Hi Julia, I used about a pound of salmon and 4.5 tsps of salt, but next time I will use a scale and measure the weight. Nami, I also used to buy salted salmon from Mitsuwa and Nijiya until a few weeks ago I saw this recipe here. You’d grill and ready to eat with steamed rice (by itself, it should be a bit salty to eat alone, usually). Table salt? Can I use frozen salmon to make shiozake? Hi Elena, We currently don’t have the instruction post on our site, but we found a video for you. I’m so glad you have this recipe on your site. Hi Nami. Thank you so much for trying my recipes, Mike! ^_^. Please help. Haha. Hi Steve! 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. But I think I understand now, since you say don’t use table salt. But I didn’t know I have to wait 2 days! Arigato! Set aside for 10 minutes. , Delicious recipe!!! Hi Carrisa! However, if you use iodized salt, you have to cut the amount in half. It is truly one of the wonderful way to enjoy this rustic fish dish. Japanese salted salmon is cooked till well done (more dry and flaky). Drain. It is WAY too salty. Thank you so much for trying this recipe! . Hope this video is helpful：, https://www.youtube.com/watch?v=FrvKUQ2Xfgk, I’m glad to hear you enjoyed the salted salmon recipe! Hi Renee! I’m really happy to hear you liked this recipe! When ready to enjoy, have a few squeezes of fresh lemon juice to perk it up. I wish I know the reason… . How Salt Fish Is Cooked . I love the grilled fish they served in the morning. Here's a great way to enjoy seasonal fish simmered in … This process of removing the excess salt from the fish also rehydrates it. Thanks very much for sharing the simple and delicious recipe! I used to buy prepared salted salmon from a Japanese supermarket for convenience. If the heat sauce is up (top), we usually cook the flesh side first (to firm up the flesh). Bacalhau, or Baccalà, or Bacalao… whathever you call the salted cod, it is a true delight to enjoy all year long. , I LOVE this recipe. xo. Hi Leena! Thank you for trying this recipe! Do you simply bake it? Thank you for trying this recipe and for your kind feedback.. Definitely going to try this ! I know what I did wrong! Hi Nami! Hi Karen! The salted cod is a specialty very popular on the tables of Potogallo, Spain and Italy. I like my salmon kind of on the rare side. Wild or from farm? Should I have rinsed the salt of before baking? Also I’d like to thank you for your great recipes and tips! Enjoy the flavorful salmon in rice balls, bento or as a wholesome accompaniment to traditional Japanese breakfast. Hi Nami, I just finished salting some mackerels tonight, and I’m looking forward to cook it in 2 days. Hi Loliko! Hi Stephan! Hello! I understand your concern. This will absorb excess moisture from the fish. Last night was my third time I have made salted salmon. I also just make a big piece instead of slicing them into small pieces. I’m so glad to hear you enjoy this recipe. If you eat it with a little one, I may not do too long. You can defrost overnight in the fridge and follow the same instructions to cook. Hi Ysabet! Then sprinkle sea salt liberally on all sides including the skin. Hi Hollie! Thought I’d give this one a shot… and it went very well! Hi Karen! , Hi Sharon! . Typically Japanese shiojake is considered salty to go with the plain rice or rice balls. Possible to share a video on how to slice up a slab of salmon into this size? Notify me of followup comments via e-mail. Hi nami! 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. 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. Thanks for sharing! The following morning, drain off the salty water. No, you salt it and do all the steps until patting dry the salmon… then wrap to freeze. Thank you for your kind feedback. i’m glad to hear you enjoy my blog. Thanks for helping me keep the tradition alive! . If you have leftover salt, use it on the skin. Since my children love salted salmon and its crispy skin, one day I decided to start making my own. Don’t have an oven nor broiler , Hi Alicia, This recipe was exactly what I was looking for! Interesting to know. I made this a few months ago, would it be any good? In a way, his salmon doesn’t have to have any salt at all – let him enjoy the natural flavor. Ichiyaboshi (一夜干し) is salted and left at shaded (not under sun) and well-ventilated place overnight. When ready to enjoy, have a few squeezes of fresh lemon juice to perk it up. Aside from traditional Japanese breakfasts, we also enjoy the delicious fish in. Yes, usually Japanese cut salmon fillet (or any other fish) differently from Western style. Editor’s note: The theme of Gohan Lab is to help people make simple, tasty “gohan” (meals). I’m of Japanese descent (third generation in Brazil) and was raised eating Japanese homemade meals. It’s a variation of dried fish. Hi Nami, thanks for your reply – next time I will try making onigiri with it Good to know that it’s supposed to be quite salty – I made half the recipe, and was afraid I’d somehow used too much salt! 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. However, the taste will not be as simple as it seems because this recipe has all the good flavors in it. However, those store-bought jars have preservatives to keep it longer, but for home use, you should finish it soon, or freeze it. . Can you go ahead and cook the salt salmon and then freeze to eat later? Is there something I can substitute the sake with? Thank you for your kind compliment about my photography. Does it get any kind of seasoning? I wanted to ask if the skin needs to be scaled. Hope that helps! Would you also use only half a Tbs of the Sake ? 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). There are some methods that do not call for boiling water at all. Place the pot on high heat and bring it to a boil. 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. Is this the recipe for that? So I like to make my own… , Thank you Nami, for your comment. 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. No drying process. To make Japanese salted salmon, all you need is fresh quality salmon, sake and the right amount of salt. I wish I have a bigger cake pan, but my ovens are relatively small so I assume I cannot fit… Thanks again! Hi MintyDragon! Yes. But I have the hardest time cutting the fish diagonally. Hello! Mmmm….this looks wonderful! I am big fun of salmon, and cooking it Japanese way opened a new dimension. Enjoy! If you have been to Japan, you probably had tried or seen traditional Japanese breakfast similar to the picture below, which features Salted Salmon (Shiojake), rice, miso soup (I made Tonjiru), a vegetable side dish, and some egg (I made Tamagoyaki). It can be quite salty if you eat it alone, just FYI. Well, substitute for sake is still alcohol, so in your case, you can simply omit. Cod is vulnerable to overfishing so when buying cod loin, always check the latest guidelines for sourcing cod sustainably or buy fish with Marine Stewardship Council (MSC) certification. This is a really straightforward recipe. Required fields are marked *. . It should be just enough to enjoy without any sauce (like soy sauce). Buy our best-selling e-cookbook for 33 more easy and simple recipes! The fish is done when the butter knife falls through the fish easily, without resistance. Design by. I used your technique on some frozen pike mackerels and they were fantastic! I keep them frozen and they’re a lifesaver for busy days. I’m so happy to hear you tried this recipe! 頑張って！！, Hi Christobel! Add the salt fish to a pot of hot water. You can make a larger batch of salted salmon at once and keep them frozen to enjoy at a later time. Hi Donna! 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. Some fish are saltier than others, some retain salt more. . 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. I guess freezing them after salting would be a way to eat them whenever you want. Make sure you have good Japanese premium short-grain rice to go with this. I found that pan frying it on the stove with a little oil it the way to go for me. love this recipe!!! Thank you for your kind feedback. It’s really great to hear you eat Japanese food growing up in Brazil. 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. If I am planning on freezing the fillets, do I freeze it after I pour the sake and sprinkle with salt? Try not to move the fish too much. So, how do you know when your steamed fish is done? Thank you very much for trying this recipe! Each time I buy a whole salmon I have it filleted. I got the pictures you uploaded to my fan page, and I could share from there. I’ve added it to my list of low-calorie recipes in fitclick.com and recommended your website there; you have so many good things! When we used to get it in Japan it was always in the form of a salmon steak though – with the skin all along the outside and the bone in the middle. As for the cooking smell, I personally use an air purifier while cooking smelly food. If you try, would you let me know? Your blog is where I come to for traditional, foolproof, delicious recipes. Fish Escabeche is a type of sweet and sour fish recipe. Not 2 days :/, Hi Meghan! 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. The final outcome will not be the same with just 1 day. Thank you for your kind feedback. So I made this recipe, but I used table salt. I’ve been reading your blog and cookbook so I can make home made food for her. Your cheesecake method is awesome! But it’s up to you. After this, they will be ready to be broiled in the oven, grilled or pan-fried. The flavour was pretty salty. , I hope you teach how to slice the salmon for those that can only buy thick cut of salmon. It is really that straightforward. Before my trip to Taiwan, I made some of the salted salmon again knowing that I’d miss simple home cooked food. Hi Shirin! Hi Laura! Been eating it with my morning miso soup and rice. , https://www.justonecookbook.com/grilled-mackerel-with-shio-koji/. Unfortunately I couldn’t see the link you provided (maybe because of your privacy setting), but I appreciate you stopped by to give me your feedback! I have mackerel with shio koji. You will definitely taste the saltiness (it’s not subtle) in this dish, not bland when it’s cooked. It will work for panfrying. The fish will come out tender with a flavorful crispy skin. I love salted salmon. They can be found in Asian grocery stores covered in a thick, black layer of paste or vacuum packed in plastic. I tried it in the oven for the first time today because I’m tired of my apartment smelling like oil, but unfortunately, didn’t get the results I wanted. Salted caramel drink ideas. 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. Japanese breakfast is so hearty and I always choose over western breakfast (which I LOVE too…). When you cook skin first, the skin shrinks, cracks, and fish loses the flavors. Slice the salmon diagonally if it’s not pre-sliced. Thanks much! Also, I posted both the Japanese Salted Salmon and the recent Japanese Cheesecake pics up on your fan page. Turn the temperature high and allow the fish to cook for three minutes once the cooking liquid begins to boil. When cooked this way, the salt fish can be eaten with rice, roti (a flatbread), and ground provisions (tuber root vegetables). . Just made this. I shall put more emphasis (e.g. Hi Yumi! I am so happy to hear you enjoyed this recipe and thank you for your kind feedback. But this recipe is more like salt marinating/curing and always kept in the fridge. It depends on the thickness of the fillet too. I like it, but my boyfriend said it was too salty for his taste. The majority of salmons are frozen to remove the parasite so they should be pre-frozen, I believe. It is important to taste the salt fish after the initial stage of soaking or boiling to ascertain whether or not you should add another stage of desalting the fish. Add a fresh batch of hot water. Then sprinkle the remaining salt on both sides of the fillets. . Homemade Japanese salted salmon (Shiojake or Shiozake) with crispy skin. Hi Nami. Saltfish or salt-cured fish is inedible as it is. , Hi Nami, was wondering if you could panfry this instead? It was ridiculously easy that I had never gone back to the prepared salted salmon from the supermarket. Place the salmon on the foil, skin side up (for crispy skin!). I just patted it like in the recipe. Thanks for the recipe! Also, it’s worth mentioning in case you haven’t tried this recipe before. THANK YOU for your feedback! Living in Barbados, Cynthia shares her love of the diverse food of the islands. Cook until amber in colour – this will take 5-6 mins. My 2 year old daughter finished a whole filet by herself for the first time, she usually only takes a bite or two. For small, thin filets, your fish may cook in as little time as 4-5 minutes. When the butter has melted, add the fish. Thank you so much for sharing your feedback and tip! Melt 200g of the sugar in a pan over a medium heat until golden, then beat in 400g more, along with the double cream, butter and 1 teaspoon of sea salt. I love all your recipes and I’ve been looking up your blog again to find ideas on what to cook for my one year old boy who recently started refusing foods.. Line the bottom of an air-tight container with a paper towel. She is 89. Now I could see it! I love the recipe as I’ve made it before, but I haven’t got any skin-on salmon right now. Let it boil for 25 minutes. Japanese salted salmon is cooked till well done (more dry and flaky). Dear Nami, thank you for you recipes. One recipe calls for this cool soak for one day, another calls for this cool, refrigerated soak for three days. If it’s oily, then the skin gets more crispy after being cooked. The salmon I buy from a Japanese market is all previously frozen and thawed. Let me know how it goes with sea salt, but I’m so curious to know the difference! After I experimented over times, I learned my favorite length is 2 days . Your email address will not be published. Thank you. Thanks! I am so happy to run across your website when I live in Japan. I’m hoping to share Hokkaido’s salmon dishes on my blog soon… . And thanks for recommending my site too. . I wanted to thank you for this amazing recipe; I always wondered when I was in Japan why the salmon was always so perfect, so much less oily than any I had eaten anywhere else! Will cook this dish tomorrow. You already mentioned that you won’t put too much salt. For sake, most is evaporated and I (or most Japanese) don’t worry too much about alcohol content for a recipe like this. Gently place the fish into the pan. If you could answer, that would be awesome! Thank you David! Can you use other salt like kosher or regular iodized salt? Your dish sounds delicious – I love mitsuba in the dish. Make the salted caramel sauce by heating the sugar in a medium saucepan over a low to medium heat. I want to just double check with you – this salted salmon is supposed to be “salty” BUT it’s not super salty that you can’t eat. It’s great to keep the salmon in freezer and bake it when you need a quick meal. So refreshing! Turn the heat down and allow to cook on low for an additional minute. 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. Onigiri: https://www.justonecookbook.com/recipes/onigiri-rice-balls/ The hardest part is the waiting. I apologize for my late response. Thanks again for another wonderful recipe ❤, Hi Anna! I did not know which one you meant, so I took half ‘regular’ and half kosher. How many minutes then for a piece of salmon about as thick as the pieces in your photos? For information about our privacy practices, please visit our website. Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here. I highly recommend for 2 days. Hi Caroline! 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? Thanks Salmon in hokkaido is SOOOOO good. Your email address will not be published. Last question: Are you using a fine grained or a coarse grained salt for this recipe? 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. Also, I noticed you changed the website, it looks great! *Broiler setting: Low (450ºF/232ºC), Medium (500ºF/260ºC), and High (550ºF/288ºC). I haven’t tried, but they are very similar and I think you could. Thank you so much for following my blog! I have a question, I was wondering if there’s a substitute for sake? Gently pat dry the fillets with a paper towel to get rid of any excess moisture. Thank you so much for your response. That’s very sweet of you. Hi Juliana! Hi Ina! Hope the taste of my salmon turns out ok =), In Japanese grocery stores, salmon fillet is sold like that. It still tastes fantastic! You just need to pop them in the toaster oven for 25 min and they’re ready to eat. Same, 25 minutes for 400F (200C). It looks perfect! 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. Cover with lid and keep in the refrigerator for at least 2 days. Drain, and when cool enough to handle, remove the bones and skin (if using bone-in). Hi Cheryl! If it’s too salty, use it as rice ball filling. Why do you need to spread sake on the salmon? Aside from traditional Japanese breakfasts, we also enjoy the delicious fish in bento boxes or as a filling for onigiri, Japanese Rice Balls. You are now ready to proceed with any recipe that is calling for that type of fish. It came out juicy and very flavorful with a crisp skin (oh so delicious) and the saltyness paired really well with some japanese rice. Thank you so much for sending! You can use kosher salt (which I use for cooking). 12.5 grams instead of 25 grams? Thank you for trying this recipe.. You will see moisture on the salmon skin. If you use oven, it may take a little longer. I’m sorry I have to ask because if you use table salt, you only need half portion due to saltiness. Salt on the skin next time. It is not my first time on this page but when I come back, I always stare at that 2nd photo of traditional Japanese breakfast because it it looks so delicious and nutritious.
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