Shiozake (Japanese-Style Salted Salmon)

This Japanese breakfast staple is a perfect accompaniment to morning rice.

By
Sho Spaeth
Sho Spaeth
Sho Spaeth
Senior Editor
Sho Spaeth has worked in publishing and media for 16 years. Prior to joining Serious Eats, he worked at The New York Times for a decade. Sho has written for Time Magazine, The New York Times, The Baffler Magazine, Conde Nast Traveler, among other publications.
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Updated June 12, 2023
Closeup of a cooked slice of Japanese-style salted salmon on a white background.

Serious Eats / Vicky Wasik

Why It Works

  • Salting the salmon at least 12 hours before and placing the fillets on paper towels both cures and dries the fish and results in the characteristic salinity and texture of the salmon that's typically served in a Japanese breakfast.
  • Broiling the salmon fillets on a foil-lined rimmed baking sheet makes for easy cleanup and, if the salmon is particularly fatty, will result in the fillets sizzling in their own rendered fat.

Salted salmon, or shiozake (often shortened to shake), is a staple of the Japanese breakfast table and has been since time immemorial. While salted salmon is readily available for purchase in Japanese supermarkets, it can be difficult to find in the United States. This recipe approximates the flavor and texture of Japanese salted salmon by curing the salmon and letting it rest in the refrigerator on paper towels overnight. Serve the salmon with plenty of white rice, miso soup, and pickles, as well as any other dishes you have lying around that seem appropriate.

July 2018

Recipe Details

Shiozake (Japanese-Style Salted Salmon)

Prep 5 mins
Cook 10 mins
Active 15 mins
Dry-Brining Time 12 hrs
Total 12 hrs 15 mins
Serves 2 servings
Cook Mode (Keep screen awake)

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

Directions

  1. 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.

    A four-image collage: cutting salmon into fillets, adding salt, salt-crusted fillet of salmon, 2 salted fillets resting on paper towels in a glass dish

    Serious Eats / Vicky Wasik

  2. 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.

  3. 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.)

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

    A piece of broiled salted salmon on a white plate

    Serious Eats / Vicky Wasik

Special Equipment

Rimmed baking sheet

Notes

Using sake lends some flavor benefits, but is entirely optional.

The amount of salt recommended in this recipe is about 3% of the weight of the salmon fillets. You can use more or less salt to your taste, but keep in mind that the salmon is meant to be very salty.

Cured Japanese salmon is meant to be cooked thoroughly (well done); it is more important to get color on the fillets than to worry about overcooking them.

Read More

Nutrition Facts (per serving)
234Calories
14gFat
0gCarbs
25gProtein
×
Nutrition Facts
Servings: 2
Amount per serving
Calories234
% Daily Value*
Total Fat 14g18%
Saturated Fat 3g14%
Cholesterol 71mg24%
Sodium 1426mg62%
Total Carbohydrate 0g0%
Dietary Fiber 0g0%
Total Sugars 0g
Protein 25g
Vitamin C 4mg21%
Calcium 18mg1%
Iron 0mg2%
Potassium 436mg9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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