Salted salmon is a popular Japanese breakfast and bento box staple menu. I miss this salted salmon but have never found it in supermarkets or fish markets overseas. So I decided to make my own.
What is Shiozake/Shiojake
Shiozake or Shiojyake is a Japanese salmon dish. Also it is simply called Sha-ke. Shio is salt in Japanese, and both zake, jyake and shake means salmon. So, I hear you ask, Why are there many ways for labelling salmon in Japanese?
There is not a clear explanation but the most likely theory is the term Jyake originated in the indigenous Ainu people’s language, who live in mainly Hokkaido island. Most people in Hokkaido call salmon Sha-ke or Ja-ke (when the word is combined with Shio).
Salted Salmon in Japan
Shiozake/Shiojake in Japan is as ubiquitous as bacon in the USA. When Japanese people say salmon, they are usually referring to salted salmon. I have never seen or bought a raw salmon fillet in Japan and it wasn’t until I migrated to Australia about 20 years ago when I saw my first raw fillet. Vice versa, I have never seen salted salmon filet in an Australian supermarket.
Salmon
So unless you are fortunate to be living close to a Japanese grocery store (which probably would sell them) we need to make Shiozake from fresh salmon. Which salmon should you use? In my humble opinion, if we can make Shiozake, any salmon fillets will work. I bought frozen salmon fillets packed individually from Aldi. I thawed them in the fridge the night before. Or you can get fresh salmon fillets from supermarkets.
How to make Salted salmon
It is relatively quick and easy to make shiozake if we don’t count the curing time in fridge. Simply clean and pat dry the salmon fillets. Weigh the salmon to determine the amount of salt to use. Usually 5% of salt is used. Wrap them with paper towel and refrigerate overnight or 7-8 hours.
How to cook Salted salmon
In Japan, cooking tops have a special compartment to grill or broil fish. Of course, people living outside do not have that luxury. I use a Japanese Fish Broiler Grill Rack to grill shiozake. Also I sometimes use my fan forced conventional oven grill setting. Atr 180°C(356°F) for 7-8 minutes. 
Serving Shiozake
Shiozake is usually served as part of a traditional type of Japanese breakfast along with Tamagoyaki, and Miso Soup. Or in a lunch box, Obento. Also shiozake is a popular filling of Onigiri rice balls and Sake Onigiri.
Tips to make delicious Shiozake
- Before sprinkle salt over the salmon, sprinkle sake in order to remove fishy smell.
- Wrap salted salmon with kitchen towel to prevent over drying in the fridge.
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Instructions
- Pat dry the salmon fillets with kitchen paper towel.
- Pour and sprinkle sake over salmon fillets.
- Sprinkle salt on both sides of salmon fillets.
- Wrap the salmon fillets with kitchen paper towel and cling wrap over.
- Refrigerate the fillets over night or at least 7-8 hours.
- Grill for 7-8 minutes in the oven at 180 degrees celsius.
- Serve with plain steamed rice.
I do not have any alcohol in my house. Can I use rice vinegar instead of sake? What can I substitute? I do have Mirin, also.
Hi Nicole, the reason I use sake is that sake removes fishy smell. If you don’t mind the smell, you don’t need to sub with anything.
My hubby loves salmon! I would love to make this for him!
Thank you Tracie for 5 stars ratings. I am sure your hubby will love it 😀
Well done keep it up
Thank you Meli 😀
Ich danke sehr für dieses ausgefallene Rezept.
Bitte schön Andreas76 😀
We love salmon and have it weekly. This will be a great recipe to try!
Try this one definitely! for change. You will love it 😀
Love how simple, delicious and nutritious this is!
Thank you Sj Dc 😀
Ohh gorgeous! It’s looking right back at me…..
Remember the old days when I was still training in Australia and so much food.literally feels like heaven!
You are welcome Alex.
Hi 👋 I live in Queensland as well (just down the coast from you) welcome home and don’t forget it’ll soon be Christmas holidays. Thanks for all the great recipes and tips.
Hi Sally, Thank you! Yes I am counting down for the next holiday 😀
By grilling, do you mean broiling? I am from the US and our stoves are quite… primitive.
How close do you put into to the grill? What should it look like when it’s done cooking?
Any help on making this in the US is appreciated! I’d love to make it for onigiri.
Hi Katie, You can broiling too. I used grill setting of my conventional oven and placed in middle. It should be pink and firm and slightly brown. I will update this post soon with more details 😀
Hi! Great recipe.
When you said I can keep it in the fridge for 2 weeks, did you mean I can keep in after marinating but before grilling?
Or should I grill them all and only then keep in for 2 weeks?
Thanks!
Yes. before grilling 😀
William, not alfalfa but rather radish sprouts. It is a common garnish in Japanese cuisine.
Thank you Eli 😀
What did you use to garnish the fish? I was curious what vegetable that was? Thank you!
Hi Joe, It was young sprouts of…. something Sorry I can not remember. But it is commonly available from local supermarkets. I will check and get back to you.
Awesome, thank you so much!
Looks like alfalfa to me! This is very common and easy to buy but it also incredibly easy to grow as you can just leave it on you kitchen bench and pick some off when needed!
I love salmon and this recipe!
thank you! I love salmon too xD
I live in Tokyo, and I buy raw salmon filets all the tom from my local market! They even sell raw salmon at cheap stores like Seiyu. You can definitely find raw salmon (that is for cooking) in Japan outside Tsukiji!
That’s great! Thank you for updating the information. I am from small country town and lived there 30 something years ago.
Hi Chopstick Chronicles!
I just make my own salted salmon but I would like to check if there’s any other way to cook the salted salmon? Can I marinate it with miso before cooking it?
Hi Szuyen, I don’t think there is any other way to cook salted salmon. If you marinate it, it will be miso-marinated salmon. Shio means salted so we only use salt.
Hi Elizabeth and Shihoko!
I’m so grateful I came across this super simple salmon recipe as I was thinking of new bento ideas for autumn!
I was wondering how is best to keep shiozake once it’s made? How long does it last in the fridge? Does it freeze well?
Cheers
Luciana
Hi Luciana, Thank you for visiting. The shiozake will last about 2 weeks in fridge, and about 4 weeks in freezer. If you are going to keep them in the freezer, remove any liquid off with paper towel, and wrap them individually with cling wrap to freeze 😀
Hi Luciana, i am keen to freeze the shiozake. Should i remove the salt before i cling wrap the salmon or freeze the salmon along with the salt? 🙂
Hi Diana you dont have to remove the salt, just wrap it with cling wrap individually and freeze it, it will last about 2 weeks or cook it first and then freeze, this way it will last about 3 weeks.
Hello! I had a question– could you clarify how long the shiozake lasts? Does it last 2 weeks before or after it’s been grilled? Thanks!
Hi Haven it will last 2 weeks in freezer before cooking. If you cook it first it will last about 3 weeks.