http://eatingjapan.com/2010/07/21/how-to-make-salmon-shio-yaki-japanese-salt-broiled-salmon/ Homemade Japanese Recipes, Traditional To Contemporary Thu, 02 Feb 2012 15:40:31 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://eatingjapan.com/2010/07/21/how-to-make-salmon-shio-yaki-japanese-salt-broiled-salmon/comment-page-1/#comment-203 Places to Eat In Chicago (Andersonville) « Intersections Wed, 14 Sep 2011 01:51:34 +0000 http://eatingjapan.com/?p=67#comment-203 [...] sorry.  Not fancy.  Just home-style cooking.  Tonkatsu.  Udon.  Croquettes.  My favorite:  salmon shioyaki.  Drooling again.  Excellent grilled [...] [...] sorry.  Not fancy.  Just home-style cooking.  Tonkatsu.  Udon.  Croquettes.  My favorite:  salmon shioyaki.  Drooling again.  Excellent grilled [...]

]]> http://eatingjapan.com/2010/07/21/how-to-make-salmon-shio-yaki-japanese-salt-broiled-salmon/comment-page-1/#comment-186 Ian Thu, 19 May 2011 00:01:40 +0000 http://eatingjapan.com/?p=67#comment-186 Delicious, easy, and healthy too! I definitely recommend it. Delicious, easy, and healthy too! I definitely recommend it.

]]> http://eatingjapan.com/2010/07/21/how-to-make-salmon-shio-yaki-japanese-salt-broiled-salmon/comment-page-1/#comment-177 giles dumont Thu, 14 Apr 2011 18:35:11 +0000 http://eatingjapan.com/?p=67#comment-177 I'm trying it now for the first time. Quite excited. I’m trying it now for the first time. Quite excited.

]]> http://eatingjapan.com/2010/07/21/how-to-make-salmon-shio-yaki-japanese-salt-broiled-salmon/comment-page-1/#comment-164 Jason Wieth Wed, 01 Dec 2010 06:34:26 +0000 http://eatingjapan.com/?p=67#comment-164 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. 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.

]]> http://eatingjapan.com/2010/07/21/how-to-make-salmon-shio-yaki-japanese-salt-broiled-salmon/comment-page-1/#comment-92 How to make saba shioyaki (Japanese salt broiled mackerel recipe) | Eating Japan! Sun, 03 Oct 2010 19:46:57 +0000 http://eatingjapan.com/?p=67#comment-92 [...] 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 [...] [...] 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 [...]

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