Salmon Shioyaki (Salt-Salted Grilled Salmon)

Prep time: 15 minutes

Cook time: 10 minutes

Total time: 25 minutes

Servings: 2 servings

Country of Origin

Japan

Description

Crispy-skinned, flaky salmon fillets seasoned heavily with sea salt to draw out natural moisture and intensify seafood flavor.

Presentation & How It's Eaten

Served hot alongside a mound of grated daikon radish drizzled with soy sauce, served with steamed rice and miso soup.

Ingredients

• 2 skin-on salmon fillets (about 6 oz each)

• 1 tsp coarse sea salt

• 1/2 cup daikon radish, finely grated

• 1 tbsp soy sauce

• Lemon wedge, for serving

Step-by-Step Directions

1. Salt Fish: Sprinkle sea salt evenly over all sides of salmon fillets. Rest on paper towels for 15 minutes to draw out moisture.

2. Pat Dry: Gently wipe away excess moisture and surface salt using clean paper towels.

3. Broil: Preheat oven broiler or fish grill. Place salmon skin-side up on a wire rack over a baking sheet.

4. Cook: Broil for 4–5 minutes per side until skin is blistered and crisp, and flesh cooks through. Serve with grated daikon and lemon.

Optional

• Ponzu Finish: Drizzle ponzu sauce over grated daikon instead of standard soy sauce.

Cooking Tips

• Salting in advance and wiping away moisture is crucial to eliminate fishy odors and ensure crispy skin.

Nutrition Facts

(Estimated per serving, based on 2 servings)

• Calories: ~280 kcal

• Total Fat: 15g

• Saturated Fat: 3g

• Cholesterol: 85mg

• Sodium: 620mg

• Total Carbohydrates: 3g

• Dietary Fiber: 1g

• Sugars: 1.5g

• Protein: 32g