Shiozake, or Japanese grilled salted salmon, is a culinary delight that transcends simple preparation. Its rich, savory flavor profile, achieved through a delicate salting and curing process, is a testament to Japanese culinary artistry. The slightly sweet and umami-rich salmon, kissed by the gentle char of the grill, creates an unforgettable eating experience. This dish is surprisingly easy to make at home, offering a restaurant-quality meal without the fuss. Beyond its deliciousness, Shiozake is incredibly versatile, perfect as a standalone dish, alongside rice and miso soup, or incorporated into a larger meal.
The secret to perfect Shiozake lies in the careful balance of salt and time. This guide will walk you through each step, from selecting the right salmon fillet to achieving that perfect balance of salty, smoky, and succulent flavor. Ready to embark on a culinary adventure and learn how to create this delicious Japanese classic? Let's dive into the step-by-step process!
Tools Needed
- Large bowl
- Cling film
- Baking tray
- Baking paper
- Oven
Ingredients
- Farmed Salmon (skinless): 300g
- Levissima Brand Natural Water: 200ml
- Sake: 15ml
- Natural Fine Salt: 30g
- Frigitelli Peppers
Step-by-Step Instructions
Step 1. Prepare the Brine and Cure the Salmon
- In a large bowl, combine 200ml of Levissima natural water, 15ml of sake, and 30g of natural salt. Mix well until the salt dissolves.
- Wash and drain the 300g of skinless salmon. Place the salmon in the prepared saltwater mixture, skin-side up. Ensure the salmon is fully submerged.
- Cover the bowl with cling film and refrigerate for 24 hours.
Step 2. Prepare Vegetables and Preheat Oven
- Wash and cut frigitelli peppers in half or quarters.
- Preheat oven to 250°C (heat from above and below). Line a baking tray with baking paper. Place the salmon slices and peppers on the tray. Sprinkle a little fine salt on the peppers, but not on the salmon.
Step 3. Bake the Salmon and Peppers
- Bake for 6-7 minutes, then flip the salmon and peppers. Continue baking for another 3-5 minutes.
Step 4. Finish Cooking and Serve
- After a total of 10 minutes of cooking the vegetables, move the baking tray to the highest position in the oven and cook for an additional 10-15 minutes, or until the salmon reaches a golden-brown color.
- Remove from oven, plate, and enjoy!
Read more: Steamed Meat-Topped Tofu with Sesame Sauce: A Delicious Japanese Recipe
Tips
- Using Levissima water, or another low-mineral water, helps keep the salmon plump and tender.
- If desired, remove any bones from the salmon before marinating.
- Serve with white rice for a traditional Japanese meal.
- Consider adding miso soup and vegetables for a complete Japanese meal.
Nutrition
- N/A
FAQs
1. How long should I salt the salmon for?
The salting time depends on the thickness of your salmon fillet and your preference for saltiness. Generally, 4-6 hours in the refrigerator is sufficient for a medium-thickness fillet. Thicker fillets may require up to 8 hours.
2. What kind of salmon is best for Shiozake?
High-quality salmon with good fat content works best. Look for fresh salmon fillets, ideally skin-on, to ensure the best flavor and texture after grilling.
With its simple yet elegant preparation, Shiozake is a rewarding dish for both novice and experienced cooks. This recipe allows you to easily bring the delicious flavors of Japan to your own kitchen. Enjoy the succulent, savory perfection of your homemade Shiozake!