← All recipesTotal: 45 min
Ingredients
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Instructions
- Pat the salmon very dry. Sprinkle evenly with salt and sake, if using, and refrigerate uncovered for 30 minutes.
- Blot away any moisture that beads on the surface.
- Heat a grill or grill pan to medium-high and lightly oil the grate.
- Cook skin-side down until crisp, then turn and finish cooking until the center is just done.
- Serve immediately with grated daikon, lemon and rice.
Kitchen note: Salmon thickness and cooking equipment vary. Check the thickest part for doneness and follow the food-safety guidance where you live.
Why you'll like this recipe
- It shows how good salmon can be with almost no seasoning beyond salt.
- The brief salting step seasons the fish and helps dry the surface for better browning.
- It pairs naturally with a Japanese breakfast or a simple rice-and-pickle dinner.
Tips for better results
- Do not skip drying the fish after salting; surface moisture fights crispness.
- Start skin-side down and avoid moving the fillets too soon.
- Use a fish basket or well-oiled grate if your grill tends to stick.
What to serve with it
Serve with steamed rice, miso soup, grated daikon and Japanese pickles.
Storage
Best eaten immediately. Refrigerate leftovers promptly and use within 2 days.
Common questions
Is shioyaki a sauce?
No. Shioyaki refers to grilling with salt; the simplicity is the point.
Can I broil it instead?
Yes. A hot broiler works well, especially if you want crisp skin without using an outdoor grill.