Japanese cuisine · Fish & Seafood

Sake no Shioyaki

Salted salmon fillet grilled until crisp, served with grated daikon and soy sauce — the classic Japanese breakfast dish.

Ingredients · for 4 servings

• 4 salmon fillets
• 2 tsp coarse sea salt
• 1 tbsp sake
• 1 piece daikon (approx. 10 cm)
• 1 tbsp soy sauce
• 1 lemon
• 1 spring onion
• 1 tsp neutral oil

Instructions

1. Rub the salmon fillets with the sake, pat dry, sprinkle evenly on both sides with the coarse sea salt and let sit on a rack in the fridge for 20 min.
2. Pat off the water that has come out — this step firms up the flesh and makes the skin crispy later.
3. Finely grate the daikon, press lightly in a sieve to drain, and cut the spring onion into thin rings.
4. Preheat the oven grill or a grill pan to high heat, brush the rack thinly with oil and place the fillets skin side up.
5. Grill for 5–6 min. until the skin blisters and browns, then flip and cook another 3–4 min. until the flesh flakes easily with a fork.
6. Arrange with the grated daikon, spring onion rings and a lemon wedge, and drizzle the soy sauce over the daikon.