Sake Shioyaki (Salt-baked Salmon)



I wasn’t planning on posting this but I needed a quick and easy dinner last night for me and the man while we did a 3D Marvel Superheroes puzzle (seriously) and defaulted to another thing we ate so often growing up – shioyaki. Shioyaki just means “salt grilled” in Japanese and you can do it with any type of fish, but we like salmon. It’s so easy that there isn’t even really a recipe, but here goes. 

-Start with 2 salmon filets and cut each in half to make 4 pieces of the size pictured above. We each only ate one and the rest is leftovers. I LOVE cold leftover shioyaki but I’m also kind of a freak.

-While the oven is preheating to 350, cover all sides of the salmon pieces in salt. Don’t be afraid to lay it on there. It’ll make a delicious salty crust when cooked. 

-Put the salmon on tin foil (or a baking sheet if you’re fancy) skin side up for maximum crispiness. Let it cook for about 12 minutes, depending on how done you like your salmon. 

We ate ours with white rice, lemony sauteed kale, and a healthy sprinkling of togarashi on top – a spice mix that I use in EVERYTHING. 

Hopefully the future of this blog is more recipes new and old, with better quality photos than these iPhone snaps.



see! i wasn’t kidding about the puzzle.


2 thoughts on “Sake Shioyaki (Salt-baked Salmon)

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