Okay, so this is incredibly tasty and easy to make. I make it so often that I forget what an essential part of my meals this is. Simply put, salmon shio-yaki (lit. salmon salt grilled) is a fillet of salmon with the skin liberally salted and broiled on high heat. This makes a very tender, versatile meal that keeps well for bentos or onigiri. I’m using fresh Alaskan King salmon here, but you can use any fish you want. I’ve used saba, halibut, cod, sanma, smelt… it’s all delicious.
What you need
- Special Equipment
- Sheet of aluminum foil
- Baking sheet
- Ingredients
- Fresh salmon fillet
- Salt (I use sea salt)
- Oil (preferably one with a high smoke point, like canola or grapeseed)
What to do
Step 1 – Pre-heat your oven to 500 degrees, or the “broil” setting, which is all the way to eleven for my oven. Lay some aluminum foil on a baking sheet with a very thin layer of oil (I use grapeseed oil because of its high smoke point and minimal flavor).You just really need a small amount to keep the fish from sticking.
Step 2 – Generously salt the skin of the fish. Lay the fillet, skin side up, on the foil. The salted skin will flavor the rest of the fish while cooking. I’ve seen recipes where they salt the whole fish, but it really isn’t necessary. The oils in the skin will permeate the flesh, carrying just enough salt with it to delicately flavor the fish.
Step 3 – When the oven is hot, put the fish in there! I usually bake it in the oven and finish it off in the broiler, but it’s really your call. Check back in 10 minutes.
Step 4 – Check every few minutes. You are looking for the salt to brown and harden into a shell, and for the skin to bubble up. When this magical moment occurs, pull out the baking pan and set it aside to cool. Don’t forget to turn off the oven like I always do!
Using Salmon Shio-yaki
When it is cool, you can pull the skin off and discard (or shake all the salt off and broil until crispy, chop it up and mix it with hot rice-yum!). I typically use the meat as a filling for onigiri (rice balls), or in my miso soup, or just with some steamed rice and grated daikon. This salmon shio-yaki makes a great bento item as well. I make it sometimes twice a week. It is quick and easy and it keeps for a few days.
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[...] shioyaki time! Okay, so you’ve already learned how to make salmon shioyaki, and you’ve all learned how to clean and cut saba (mackerel), now we can combine those two [...]
I made this twice now. I love it. The first time, on low broil, I cooked it too long because the salt didn’t look browned at 10 minutes. 2 minutes later it was browned but the fish was a bit dry. The second time, I used high broil (my oven has two broil settings). The oil on the foil caught on fire after about 7 minutes. The salt and skin were pretty charred, but the fish was cooked almost perfectly.
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I’m trying it now for the first time. Quite excited.
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Delicious, easy, and healthy too! I definitely recommend it.
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[...] sorry. Not fancy. Just home-style cooking. Tonkatsu. Udon. Croquettes. My favorite: salmon shioyaki. Drooling again. Excellent grilled [...]
Went looking for how to make saba shioyaki (’cause I was tired of only getting it when I had time to drive across town) and thought salmon looked even better… just tried it in my toaster oven, and now I have another way to prep fish for lunches. Hooray!
Next is trying this on any fish I can get with it’s skin at the local store. Thank you for showing how easy this is.
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