Japanese · Breakfast · Lunch · Dinner
Shiozake (Japanese Salt-Grilled Salmon)
塩鮭 (Shiozake)
Salmon fillets lightly cured with salt, then grilled until the skin crisps and the flesh turns tender and flaky. Served the traditional way with fresh grated daikon and a squeeze of lemon, it is a clean, protein-rich staple of the Japanese breakfast table.
- Prep
- 40 min
- Cook
- 10 min
- Total
- 50 min
- Serves
- 2
Calories come from: Carbs 5% · Fat 56% · Protein 39%
Track it in BerryFit and see how it fits your own daily target. Get the app ›
Ingredients
For 2 servings- 2 fillets (about 150 g each)Salmon fillets, skin on
- 1/2 tspFine sea salt
- 1 tbsp15 gSake (optional)
- 1 piece (about 5 cm)100 gDaikon radish, peeled
- 1/2 lemon, cut into wedges40 gLemon
Steps
- 1
Pat the salmon fillets dry with paper towels.
- 2
Sprinkle the salt evenly over both sides of each fillet.
- 3
Place the fillets on a plate, cover, and refrigerate for 30 minutes so the salt draws out moisture and seasons the fish.
- 4
Preheat the oven grill (broiler) or a Japanese fish grill to high, and line a tray with foil.
- 5
Pat away the liquid that has formed on the fillets with fresh paper towels.
- 6
If using, brush the sake over the flesh side of each fillet to soften any fishy aroma.
- 7
Lay the fillets skin side up on the tray and grill for 5 minutes until the skin is blistered and crisp.
- 8
Turn the fillets carefully and grill for 3 to 5 minutes more, until the flesh flakes easily and reaches 63 °C / 145 °F in the thickest part.
- 9
While the salmon cooks, finely grate the daikon and gently squeeze out some of its liquid.
- 10
Serve each fillet with a small mound of grated daikon and a lemon wedge.
Swaps, storage and make-ahead
Swaps
- Replace the sake with mirin or a splash of rice vinegar if you don't keep sake at home, though mirin adds a little sweetness.
- Use skin-on trout or mackerel fillets instead of salmon, adjusting the grill time to the thickness of the fish.
- Swap the daikon for finely grated red radish or a small handful of thinly sliced cucumber if daikon is hard to find.
- Cook the fillets in a dry nonstick pan over medium-high heat, skin side down first, if you don't have a grill or broiler.
Storage
Refrigerate leftover salmon in a covered container within 2 hours and eat within 3 to 4 days, reheating gently until steaming hot or flaking it cold into rice or onigiri. Grated daikon is best eaten fresh, so grate it just before serving.
Make ahead
You can salt the fillets and keep them covered in the fridge for up to a day before grilling; pat them dry well before cooking.
Nutrition values are for the recipe as written.
Track this in BerryFit
Log Shiozake (Japanese Salt-Grilled Salmon) in one tap and see how it fits your remaining calories for today.
Or ask Coach Berry to change it
Allergens and nutrition
Contains: Fish
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (222 g) | Per 100 g | |
|---|---|---|
| Calories | 327 kcal | 147 kcal |
| Protein | 31.1 g | 14 g |
| Carbohydrates | 3.9 g | 1.8 g |
| of which sugars | 1.8 g | 0.8 g |
| Fiber | 1.4 g | 0.6 g |
| Fat | 20.2 g | 9.1 g |
| of which saturated | 4.6 g | 2.1 g |
| Sodium | 681 mg | 307 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
