How To Cook Salmon | Japanese Salted Salmon (Shiojake/Shiozake) 塩鮭
DECEMBER 2, 2012
It’s been almost a week since we came back from Taiwan and my family is finally back to our regular routine. After a long vacation, my family and I always miss eating simple Japanese food, like Hot Tofu (Yudofu) and this Salted Salmon (shiojake 塩鮭).
If you have been to Japan, you probably had tried or seen traditional Japanese breakfast similar to the picture below with Salted Salmon (Shiojake), rice, miso soup (I made Tonjiru), a vegetable side dish, and some egg (I made Tamagoyaki).
I used to buy prepared salted salmon from a Japanese supermarket for convenience, just pop them in the toaster oven for 25 min and they’re ready. However, the supermarket ones can be a bit salty.
Since my children loves salted salmon and its crispy skin, one day I decided to start making my own. Fresh good quality salmon and right amount of salt – that’s all you need to make salted salmon. It was ridiculously easy. And you can make a lot at once too and keep them frozen to enjoy at a later time. Since started making my own, I had never gone back to the prepared salted salmon from supermarket.
Before my trip to Taiwan, I made some again knowing that I’d miss simple food. I hope you will give it a try. Make sure to have good Japanese premium short grain rice to go with this. Hmm… nice to be home!