Recipe for Japanese Salmon
A popular grilled fish in Japan is Japanese salmon (salted salmon). I suggest grilling salted fish if you want to experience the exquisite flavor of cooked salmon. It is quite simple to prepare at home and pairs well with rice.
I was shocked to see that I hadn't published a recipe for Japanese salmon (Salted Salmon). I shared salmon recipes like SaikyoYaki Fish, Teriyaki Salmon, and Japanese Salmon Mirin-zuke. Salted salmon, however, was overlooked despite being the most basic fish for grilling.
Salmon is a preferred fish among Australians and Japanese people alike. If you have ever visited Japan, you may have noticed that breakfast set menus or bento boxes often include grilled salted salmon. Additionally, it is a well-liked Onigiri filling (Japanese Rice Ball).
Shiozake, sometimes known as shiojake, is the Japanese word for salted salmon. Both whole and sliced salted salmon fillets are available in Japan. However, these salted salmon fillets are really cut from entire salted salmon in fish markets.
The practice of salting entire salmon to preserve it dates back to the 10th century. All entire fish can be salted, but whole salted salmon has its own name: "uramaki" (or).
The term "uramaki" used to be used to describe fish that weren't salmon, but today it is used to describe salted entire salmon. In Japan, the custom of presenting gifts at the end of the year continues to be prevalent.
The salted salmon must first be split into two fillets, then each fillet must be thinly sliced. Since Japanese people are used to eating fish with bones, they often just fillet one side of the fish.
Additionally, traditionally, salmon fillets are cut at an angle to maximize the surface area of the flesh during grilling. Alternately, you may tilt the knife around 30 degrees and slice the salmon diagonally rather than cutting it straight down like a Western-style fillet.
In Australia, I am unable to get salted salmon fillets, and uramaki is not an option. Fortunately, salting salmon fillets is really simple, and you can even freeze salted salmon fillets.
HOME SALMON SALTING
Simply season the fillets with salt, cover them in paper towels, and store them in the refrigerator for a few days.
The majority of recipes found on Japanese websites state that the salt content should be between 4 and 7 percent of the salmon fillets' weight. I experimented with 4% salt to produce salted salmon fillets since I'm concerned about how much salt is in meals. However, I discovered that it was still far too salty for my taste, so I cut it down to almost 3%. You could discover that 4% salt is ideal, though.
Salmon fillets should be rinsed and dried with paper towels before being salted. Next, liberally salt the fillets, paying particular attention to the skin and sparingly the flesh. A paper towel should be used to wrap the salted fillets so that any extra moisture will be absorbed by the paper. Refrigerate for two days after placing it in an airtight container or on a tray covered with cling wrap.
By cutting the backbone from a cutlet (steak), I was able to make two salmon fillets. See my post-Japanese Salmon Mirin-zuke for instructions on splitting a cutlet into two fillets. I cut them that way because it reminded me of the way Japanese folks slice salted salmon. However, you could just get salmon fillets (see the photo below with okra).
AROUND 2 DAYS
Salmon is prepared for cooking. Salmon is not rinsed. Use a paper towel to remove any moisture from the salmon's surface if it is wet.
If you're not going to cook the salmon right away, wrap each fillet in a paper towel, then cling wrap, and store in the fridge for up to two or three days. Additionally, salted salmon can be frozen. Within a month is ideal for eating frozen salmon, but up to three months is OK. Wrap each fillet in cling wrap before freezing.
It is entirely up to you how you prepare the fish. Using a fish griller is the most traditional method of preparing salmon in Japan. However, you can also broil food in the oven, cook on a grill or on a grill pan, or even fry food in a regular frying pan.
The amount of time needed to cook a salmon fillet varies depending on its thickness. Due to the thickness of the fillet, cooking time may be somewhat longer if you use conventional salmon fillets like in the images below. But often, you only need to cook the food for a few minutes on each side. The edges of the fillet begin to burn after a few minutes of cooking, and the skin starts to turn crunchy.
I positioned the skin side down on the grilled, salted salmon fillet in the image above, but you may also do the opposite to highlight the crispy skin.
Before cooking, let salted salmon that has been frozen thaw overnight in the refrigerator.
As you can see in the first two photographs, I frequently offer grilled salted salmon with grated daikon (white radish). Salmon's saltiness is reduced with grated daikon. It also contains an enzyme that aids in digestion and is the perfect complement to fatty meat or fish.
However, you are not required to have it, and Japanese people frequently offer grilled salted salmon in their homes without garnish.
Norwegian Salmon (Salted Salmon)
- Prepare Time
- 10 minutes
- Time to Cook
- 6 Minutes
- Salting Period
- 2 d
- Overall Time
- 16 Minutes
A popular grilled fish in Japan is Japanese salmon (salted salmon). I suggest grilling salted fish if you want to experience the exquisite flavor of cooked salmon. Making it at home is very simple.
I have included the method for preparing salted salmon fillets at the conclusion of the instructions. Salted salmon is prepared during prep time, while fish is cooked during cooking time.
Type of Recipe: Main
- Food: Japanese
- 4 servings
- Writer: Yumiko
Ingredients (cup: 250 ml; tbsp: 15 ml)
To create 150g (0.3lb) x 4 fillets from 350g (0.8lb) x 2 salmon cutlets (steaks) (note 1)
20g (0.7oz) of regular salt (approximately 3-4% of the weight of salmon, note 2)
Instructions
To create two fillets, remove the bone from each cutlet (Refer to Japanese Salmon Mirin-zuke to see how it is done).
Salmon fillets should be rinsed in cold water and dried with paper towels.
Each fillet should have salt applied on both sides. Try to cover the skin with additional salt.
The salted fillets should be arranged in a single layer, without overlapping, on a tray or airtight container lined with two layers of paper towels.
Add two more layers of paper towels to the surface of the fillets, tucking the edges in to completely and firmly enclose the fillets.
A piece of cling wrap or the lid of an airtight container should be placed on the tray. For two days, place the container or tray in the refrigerator.
If the fillets' surface is damp, remove any extra moisture with a paper towel. It may now be frozen, grilled, or broiler-ready.
Using a broiler to cook
Set the rack so that there is approximately 10 cm (4") between the heat source and the fish.
Heat a metal grid with a tray if you have one under the broiler. As an alternative, turn on the broiler and line a baking sheet with a piece of crumpled aluminum foil (note 3).
Salmon fillets that have been salted should be placed on the grid or crushed aluminum (note 4) and put under the broiler. To prevent the fish from getting steam-cooked, leave the oven door open.
The edges of the fillets should begin to brown after about 3 minutes of cooking. Cook for another 2 to 3 minutes after flipping them. (note 5)
Cooking with a grill or barbecue
Over medium-high heat, preheat the griller with a tiny quantity of oil.
Note 4: Add the salmon fillets and cook for two to three minutes. Cook for another two minutes or so after turning them over. (note 5)
Salted Salmon Freeze-Dried
Each fillet should be carefully wrapped in cling film and frozen right soon once the moisture has been removed using a paper towel.
After defrosting, cook. Leave them in the refrigerator to slowly defrost.
Cookbook Notes
1. I used salmon cutlets since they resemble the salmon pieces you can get in Japan in terms of form. This will yield 4 fillets, each weighing around 150g (5.3oz). But if you'd like, you could substitute salmon fillets.
2. Between 3 and 7 percent of the total weight of the fish to be salted must be in the form of salt. About 5% salt is typically used in Japanese cuisine, however, I thought it was overly salty. I thus used 3%+ of salt: 18g is equal to 3% of 600g (1.3lb) of salmon (0.6oz).
Although you may add more salt if you want a saltier flavor, I suggest starting with 3-4%. You may also add additional salt the next time you prepare it if you believe it needs it. Salmon should not be eaten if it is too salty, but if there is not enough salt, you can easily add a little salt or soy sauce before eating.
The salted fish preserves get better the more salt you add.
3. Cut a huge sheet of aluminum foil, twice as long as the width of the tray. To make the foil just fit the tray, and gently compress it. By doing this, the fillets won't adhere to the tray's bottom.
4. If you want the salmon to be served with the crispy skin side up, fry the salmon fillets with the skin-covered side down first. Cook the skin side first if not.
5. The thickness of the fillet affects how long the salmon needs to cook completely. The fish I had was 2 centimeters thick.
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