Meals

Shiozake (Japanese-Style Salted Salmon)

Name: Shiozake (Japanese-Style Salted Salmon)
Prep time: 5 min
Cook time: 12 h 10 min
Total time: 12 h 15 min
Yield: 2 servings
Ingredients: 1 tablespoon (15ml) sake, optional; see note; Two 4-ounce skin-on fillets of salmon, preferably cut from the belly; 2 teaspoons Diamond Crystal kosher salt (about 1/4 ounce; 7g); see note

2 servings

porcje

5 minutes

czas aktywny

12 hours 15 minutes

całkowity czas

Zacznij Gotować

Składniki

1 tablespoon (15ml) sake, optional; see note

Two 4-ounce skin-on fillets of salmon, preferably cut from the belly

2 teaspoons Diamond Crystal kosher salt (about 1/4 ounce; 7g); see note

Wskazówki

Sprinkle sake, if using, all over salmon fillets. Pat dry with paper towels. Sprinkle salt evenly all over both fillets. Press salt into the flesh and skin to ensure it adheres well.

Place salted salmon fillets in a glass container, such as a small glass baking dish, lined with paper towels. Cover container and refrigerate overnight, or up to 36 hours. Every 12 hours, replace paper towels and flip fillets over.

When ready to cook, place oven rack in top position and preheat broiler. Place salmon fillets on a foil-lined rimmed baking sheet. Broil salmon until it has exuded some fat and started to brown, about 3 minutes. (The timing will vary depending on broiler strength and distance from the broiler element.)

Turn salmon fillets over and cook until salmon is nicely colored and fat is spitting, about 3 minutes longer (see note). Serve immediately.

Wartości Odżywcze

Wielkość Porcji

Serves 2 as part of a Ja

Kalorie

234 kcal

Tłuszcz Całkowity

14 g

Tłuszcz Nasycony

3 g

Tłuszcz Nienasycony

0 g

Tłuszcz Trans

Cholesterol

71 mg

Sód

1426 mg

Węglowodany Całkowite

0 g

Błonnik Pokarmowy

0 g

Cukry Całkowite

0 g

Białko

25 g