Sake no shioyaki
Salt-grilled salmon
Sake no shioyaki (鮭の塩焼き): salted salmon fillet grilled simply for the breakfast or dinner tray
A piece of salt-grilled salmon with crisp, blistered skin is the heart of the traditional Japanese breakfast in ryokan from Hokkaido to Kyushu, set beside rice, miso soup and pickles, and in homes it is the plainest weeknight dinner of all. Salting the fish 10–15 minutes ahead in the fridge firms the flesh, draws out moisture and seasons it right through. Serve with grated daikon and a wedge of lemon. A portion is about 260 kcal. The common mistake is grilling straight from wet; pat the fillets very dry after salting, or the skin steams instead of crisping. Chef's tip: grill skin side up first under the grill, or skin side down first in a pan; the skin should get the most heat.
- Total time
- 27 min
- Difficulty
- easy
- Serves
- 2
Ingredients
- 2 salmon filletsskin on, about 140 g each
- 1 tsp sea salt
- 2 ⅞ oz daikonfinely grated and lightly squeezed
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Method
0/4 doneStep 1: Sprinkle 1 tsp sea salt evenly on both sides of 2 salmon fillets. Lay on a plate and leave in the fridge for 10–15 minutes (longer, up to a few hours, if you have time). Pat completely dry with kitchen paper.
10 minStep 2: Heat the grill to high, with the rack about 10 cm from the heat. Line the tray with foil and oil it lightly.
3 minStep 3: Grill skin side up for 5–6 minutes, until the skin is blistered and golden. Turn carefully and grill for 3–4 minutes more, until the flesh is opaque all the way through and flakes easily in the thickest part.
10 minStep 4: Serve at once with a mound of 2 ⅞ oz daikon and 2 lemon wedges. Add a drop of gluten-free tamari to the daikon if you like.
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 28 g
- Carbs
- 0 g
- Fat
- 16 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sake no shioyaki take?
- About 27 minutes in total: 15 minutes to prepare and 12 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of salmon fillets?
- Trout or any firm white fish, same weight (check white fish a little sooner).
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