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!
Ingredients:
- 1.1 lb (500 g) salmon with skin
- 1 Tbsp. sake
- 5 tsp. (25 g) sea salt (5% of salmon weight)
- lemon wedges (optional)
Instructions:
- Rinse the salmon under cold water and pat dry with paper towel. Slice the salmon diagonally if it’s not pre-cut.
- Pour and spread the sake on the salmon.
- After 10 minutes, pat dry the salmon with paper towel.
- Start applying sea salt on the skin first. We put more salt on the skin than the flesh area. The salty crispy skin is the best after it’s grilled!
- Sprinkle salt on both sides.
- Line the bottom of an air-tight container with paper towel. This will absorb extra moisture/water coming out from the salmon.
- Put the salmon and lay another sheet of paper towel on top.
- Then put the 2nd layer of salmon, and lay another sheet of paper towel on top.
- Keep in the refrigerator for at least 2 days. And this is after 2 days…
- Gently pat dry the salmon to get rid of any moisture. It’s now ready to cook.
- Place the salmon on foil-lined baking sheet (I usually don’t spray oil on foil as its a fatty fish and produce enough oil during the baking process). Make sure the skin side is up so it’ll become nice and crispy. Bake at 400F for 20-25 minutes (depends on the thickness of your salmon). Ready to serve with a wedge of lemon.
- If you don’t cook right away, then after patting dry with paper towel (Step 10), pack the individual salmon nicely with plastic wrap and put it in Ziploc bag to freeze. You can store the salmon in freezer for up to 1 month. Remember to defrost before cooking.
Itadakimasu!
Hi, I'm Nami. Thanks for stopping by Just One Cookbook. You can read little bit more about me 
{ 117 comments… read them below or add one }
I love this
Salmon is a beautiful looking fish as well as tasting very good and this method of preparation highlights both those characteristics and in a very simple fashion. I look forward to trying something like this one day.
It almost looks like there’s something in the middle of your sweet omelet. The whole meal is very inviting.
Hi Nami,
I can really use this meal today as I am feeling under the weather
Anyways, one of my favourite things to order from my fave Japanese restaurant is ochazuke. Can I break up the salmon and use it as a topping?
Looks super yum and really appreciate the frezing tip! It will be good for a lazy day meal.
Hope that life is slowly going back to normal! Also, beautiful setting!
Oh yeah, ochazuke!
Yes, you break up pieces (I usually save leftover baked salted salmon especially for ochazuke or homemade furikake) and use for ochazuke.
I should have save some for that… I guess I need to make more shiojake for ochazuke soon!
We love salty salmon in our house too. But we are eating it without cooking. Usually I put salt and a little of sugar and refrigerate for a couple of days. But I guess it’s completely different dish. Next time I will try your version, let you know how it is! I love the small vase with yellow flowers. Very appetizing photos!
I’ve had salted salmon, but only once or twice. Pretty good stuff! And I had no clue how easy it was to make! Great tip on the salt quantity being 5% of the weight of the fish. Good recipe – thanks.
Hi Nami
Thanks for another lovely recipe. Will cook this dish tomorrow. Why do you need to spread sake on the salmon?
Thanks.
Caroline
Hi Caroline! In Japanese cooking, we almost always treat raw fish and meat with sake before cooking in order to get rid of the smell.
Mmmm….this looks wonderful! Definitely going to try this !
I like my salmon kind of on the rare side. How many minutes then for a piece of salmon about as thick as the pieces in your photos?
Hi Cheryl! I use my toaster oven to cook fish, and I bake at 400F for 20-25 minutes. If you use oven, it may take a little longer.
Oh yummy! And it does look simple with your step-by-step photos!
Thanks Jeannie!
Oh yum! Next to misoyaki salmon, this would be my favorite! But I didn’t know I have to wait 2 days! I guess freezing them after salting would be a way to eat them whenever you want. Thanks for sharing!
Hi Donna! Some people do just overnight, 1 day, or even longer. It’s really up to your liking. After I experimented over times, I learned my favorite length is 2 days .
Looks delicious! I have to try this!
My mom used to make salmon for family dinners, and I miss it a lot! I haven’t had the courage to make salmon on my own (and because I didn’t think it was worth the effort to make only one serving for me). But your tip about packing and freezing the extras motivates me to try it myself! Thanks very much for sharing the simple and delicious recipe!
Hi Kimmi! This is a perfect recipe especially you can make several and freeze for a busy day. You just need to defrost ahead and pop in the (toaster)oven! It’s really simple to prepare, and cooking is all done in the (toaster)oven.
Thanks a bunch, always wondered how they did that…now I can!
Thanks Vicki! I hope you will enjoy this easy and delicious recipe!
Never knew salted Salmon is so easy to make. Thanks for sharing, Nami. In love with your recipes.
Hi Nami, I can see that you had a great time with your family in Taiwan
I had never seen the salted salmon, sounds interesting! I’d love to try it one day. Thanks for sharing! The whole meal looks delicious!
It’s SO hard to get fresh fish here unless it’s farm-raised. I can get farm raised salmon, but it’s not near as good as wild salmon. However, I bet this is the perfect way to prepare it so that it actually has some flavor. Thank you so much for this recipe/process. It looks quite easy. I would just need to have some patience to wait for the 2 days in the fridge.
I cant believe how easy it is Nami! Beautiful pictures!
Wow, that’s really easy. My family loves salmons too. I gotta try this recipe soon. I think you’re right on, it’s better to prepare this at home so you can control the amount of salt in your recipe.
What a classy and gourmet salmon dish
Cheers
Choc Chip Uru
My kind of eats! Looks like y’all had a great time in Taiwan!
I love how you made this simple but amazing dish when you got home. Nothing’s better than home cooking after a trip to get back into routine. Cheers for the ‘how to get the moisture out’ tips, I might just use that!
Nami, I would love to come and eat in your home, you always have the most wonderful recipes.
Mandy
I love salmon so this is definitely 10/10 for me!
I’ve never seen this before! And so happen I have some salmon fillets in my freezer right now. Going to try this. We love salmon in our household!
Lovely to be home indeed, Nami – especially your home! Love simple, delicious dishes that are organised like this in advance. Great idea. Crispy skin is wonderful!
Thank you for the salmon shiozake how-to, Nami-san!
Instead of buying the ready-made version at the Japanese market, I can now make it at home =)
thanks for sharing this, nami ^^ it’s exactly what i need! though i really didn’t expect the use of sake for preparing this.. how interesting ^^ now i can say bye bye to store-bought salted salmon!
I have a chance to tried this salted salmon when i was in Osaka, it was served in the morning breakfast, simple and yummy..Thanks for sharing your easy and nice recipe.
looks great Nami, and salmon is so good for the skin too! I’m going to try and eat it more often. Welcome home!
Home made is best…. what a wonderful tutorial. I wish I could taste it. We have a salted dried fish in Sri Lanka that is deepfried and I love it…I bet I would love this salted salmon too.
Nami, your photos are just top notch! I dont really like salmon, (except sashimi) maybe I can try this with cod instead.
That salmon looks so good Nami and it looks like it’s very good for you. Glad you’re safely back from your holiday xx
A beautiful dish and way of preparing salmon. This dish looks ever so droolworthy and refined.
Cheers,
Rosa
Oh what a delightful recipe for salted salmon! We ordered this a lot on our last trip to Tokyo and really loved it. It’s so good on rice or on udon noodles! I must try it soon. I’ll send my son this recipe ~ I’m sure he will love to make this as well. Thanks for sharing, Nami. Hope you’ve recovered from your family trip to Taiwan. I’m sure it was fun! Happy Mon.!
Beautiful! If anyone can make fish look fabulous, ’tis you my friend. You rock in that kitchen!
This sounds so simple and my husband loves salmon. It’s nice to have you back home.
I’ve salted beef, but not salmon. Can’t wait to try this technique! As always, looks delicious!
Wow! This does look incredibly easy. I’ve never had salted salmon before, but we do love our salmon here. I have a feeling we would really enjoy this. I hope you had a great family vacation Nami and that you’re getting settled in back at home.
Such nutritious and delicious looking breakfast!
Your salmon is so beautiful, Nami! Sometimes the simplest meals are the best!
This is a great idea Nami. I’ve never had salted salmon before, this sounds like a really appetizing and simple dish. Gonna go to the supermarket and get some nice salmon cuts tomorrow to make this, thanks!!
I like this feeling that I’m back home
Your salmon sounds so easy and so tasty 
This is such a great idea, I love salmon and this is an awesome new way to have it!
I am glad things are settling down Nami. Isn’t it funny how when you go on vacation, all you want is to try new and different food and when you come home all you want to have are simple recipes!
I have never tried salted salmon before, it sounds really interesting
I have never been to Japan but know I know that I’ll love breakfast there. I much prefer savory breakfast than sugar loaded ones. Salmon is so delicious and this sounds perfect. I was thinking it would be something that took a couple of weeks to prepare. So happy that it’s easy and fast:) Thanks for sharing Nami!
Hi Nami,
I love Salmon and this recipe is a new (for me) and healthy way to prepare it.
You make it look fantastic too ,I’ll try it soon.
The pictures are so lovely, not to even mention the fact that salmon is my favorite food in the world. I am mesmerized.
This looks fabulous! Is it wrong that i want to put this on a bagel soo badly? I appreciate the step by step. Well done.
All the hotels I’ve stayed at in Japan always had two breakfast menus. The hotels with the breakfast buffets were a dance for the eyes at all the different things people could choose for breakfast.
These are such good photos.
Great easy and healthy dinner recipe Nami
And Salmon is probably the only type of fish that I really like ~ I think I’m going to have to try this recipe soon! So easy to prepare and just wipe up after work.
Thanks Nami for sharing!
Wonderful! I love salmon and this looks so delicious and easy to make. I always love the way you present it.
Ooooh….I love this. I also made it but then I pan fry it. I must try to bake it too….less oily. So good for fried rice. I need to make again. Thanks very much for reminding.
Looks delicious- welcome home!
This seem like a delicious meal. Salmon is my all time favorite fish. I was checking if Sake was Gluten free and it looks it is because it said that they make it from fermented rice. Will find out more.
Oh wow!!!! I love this!! Super yummy and quite expensive here in Hong Kong! Thanks for sharing this..now I’m excited for another Japanese food fair at Apita to buy salmon hehe
Mmm I was drooling over this from your Instagram account hehhe. Looks sooo good and I am a huge salmon lover!
So simple, yet I bet it tastes fantastic!!! I just adore salmon and would love to try this!
Welcome back! It was really nice hearing about Taiwan, but I really did miss your comforting Japanese recipes. I love the simplicity of this dish. Does the sake remove some of the fish taste and make it more mellow? I adore your sweet little pea chopstick holders. Ja Mata, BAM
Hi Bam! Yes, the sake to remove the fish smell. We use sake on fish and meat for the same reason.
Ahh I’m so happy you noticed my new favorite pea chopstick! 
Delicious! I love salted salmon but it can be tricky sometimes to me to get the salt part just right- Love that you included pics of all the steps! You just keep getting better and better!
Yummy ~~ I love shiozake!! I can eat it plain over hot rice and that’s all. I make a lot and keep in the freezer for anytime “emergency”
gorgeous photo and gorgeous dish! sounds lovely!
How interesting, Nami. We do the same but stop after the salting process, we don’t bake it. And we never have anything left to freeze, not in this family!
Wow, this is really an easy recipe, and it looks really good too! Since I usually buy big packets of fresh salmon from costco, I can stash away several slices to try making this the next time. Can’t wait to try homemade salted salmon! =)
I’ve never been to Japan and I truly hope I will be able to make this trip one day! Now I know what I will ask for breakfast once I will be there! Very beautiful pics Nami!
Hi, this recipe is so nice and I will definitely try it. It also looks so easy and if there is one fish that I can find really fresh in Sweden i salmon.
Ciao.
Simple, delicious, gorgeous! You’re a smart cookie to prep this before you left for your whirlwind trip
So this is the famous salted salmon! I’m really grateful for this post because I remember I asked you what salted salmon meant (I have never seen it here). Some ready-to-cook food products are so easy to make at home that once we discover the method, we prefer to control the process ourselves.
This is the reason why I make my own dashi. I find it very expensive here and at least I know that mine doesn’t contain salt, so I can add more miso
Thank you so much for this very useful and so well explained method! I am not surprised you have missed such a gorgeous Japanese breakfast
I think I have fallen in love with your blog! Japanese is one of my favourite cousines and it is such a pleasure to encounter a blog dedicated to it! Fantastic!
Perfect way to prepare salmon!
Hi Nami,
This looks awesome! We love salmon at home and I cook it often. This recipe is a must try.
Hi Nami – at first I thought this might be some sort of cured salmon, like the Swedish gravlax, but then I noticed it was cooked at the end. It looks so pretty with those cut slices. I remember when I was staying in the Izu peninsula in a traditional Japanese hotel… my ex-girlfriend was so mad because I slept in and missed the traditional breakfast (oops) – maybe they would have served something like this there! It looks very tasty though… I’ll remember to try it sometime!
Nami, I tried this tonight and it was delicious! We had it with white rice, garlic green beans, and miso soup with okura
Hi Hatsuho! Yayy!! I’m so happy to hear you already tried this recipe and enjoyed it! Thanks so much for letting me know!
Your meal is very healthy and delicious!!
I have never seen breakfast so luxurious! Wow, with salmon! This is what they call eating breakfast like a king
I love simple Asian recipes. This is great. I can`t imagine having to prepare this 2 days in advance! LOL
I need to try this asap. I love salmon, it’s just such a great fish. I can’t wait to try this. Your photos are amazing as always.
Nami, just outdid yourself with this post for Salted Salmon! Not only does the recipe sound and look amazing, the pictures are just utterly fantastic! Your blog posts never cease to amaze me!
I like this recipe so much nami! simple and absolutely seducing…to be honest, I only like to eat raw salmon with Japanese souya but after seeing your recipe I convinced to try it.
I love the salty crispy skin, too! Whenever I broil salmon (which is often) I always make them extra crispy by separating it from the meat to crisp both sides. Yum! I would have this dinner any night and be happy.
Looks not difficult to make, just be patient to have it ready.
簡単そうに見えて、結構手間かけてますね。やっぱりそこが、料理上手になるコツかな？手抜きの多い私、ちょっと反省。いつも美味しそう。
Simple homemade meal like this is always a winner, especially having to eat out most of the time on a holiday. Even if we treat ourselves at a good restaurant, the foods can be overly salted and heavy on oil. Glad to hear that you managed to get to the routine after a holiday. Love salmon cooked in any manner. My dad used to cook fish by curing them with salt. Although he hasn’t been making them for eons, I remember the taste was simply the best.
Simple, beautiful and delicious… Salmon is a gorgeous and tasty fish and one my favorites!
This salmon recipe sounds easy and super tasty: a great way to eat more fish!
Your taiwan trip looks so fun! I miss taipei, especially the food.
I’ve never tried this salted salmon before, and the trick of putting salt on the skin and season it for 2 days.. genius! just to clarify, it’s using grill and not baking in the oven, correct?
Hi Shannon!
I use a toaster oven for cooking my fish (very easy!), and my setting is usually “bake” and 400F. If you use a regular oven, please adjust the cooking time.
Seeing posts like this makes me wish my husband actually liked salmon
It looks absolutely simple and delicious – I love meals like this.
Wow Nami, what lovely photos in this post. I was really struck by that very first shot. Beautiful.
This makes me so hungry to read! Love the idea of treating the fish with Sake first. I look forward to trying that. Hope you are well!
Wow, this looks and sounds fantastic as a quick lunch option for 1 – I often crave salty flavours for lunch (apparently that’s stress related!).
My husband would love this salmon dish too, too bad for me I am allergic to salmon so I have to pass on eating it but I love this post-your photos are spectacular;-) I’m glad you’re settling into your routine after your trip;-)
Fro me that is an unusual breakfast, but won I woul like totry. This is a great recipe and sound wonderful. And its great by doing it at home you can control the salt.
Welcome home! How nice to come back to simple, delicious food such as this salmon. I appreciate your detailed recipe and can’t wait to try it. I know my family will really enjoy this one!
That’s one good way to enjoy salmon Nami! So simple and healthy too. Thank you very much for sharing!
We are very picky here at home with salmon recipes because the fish has strong taste. But I like how Japanese prepare salmon because there is no strong smell or taste that lingers! Maybe the diagonal cut has something to do with it, too – make it more fine and thin, therefore not much of the strong smell. I will definitely try this one at home. Can’t wait!
I’m not sure I’ve ever tried this in a Japanese restaurant, I’m very curious to give it a try at home next time I get salmon. I can certainly identify with longing simple homey food after a big trip. And what a gorgeous photo of the salmon!
The skin is my favorite part! =)
I am so glad that you posted this. I am definitely going to try this. I am amazing on all you do Nami…with the travel, family, blog and much more.
I have missed you and checking in here each day! Hope to have a working computer soon so I can keep in touch with everyone. Have a wonderful Christmas!
Hey again! Thought I’d give this one a shot… and it went very well!
https://www.facebook.com/photo.php?fbid=10151232045573531&set=a.460926948530.240858.521178530
Hi David! I’m really happy to hear you liked this recipe! Unfortunately I couldn’t see the link you provided (maybe because of your privacy setting), but I appreciate you stopped by to give me your feedback! Thank you!
Ah! I know what I did wrong! Here’s the link again:
https://www.facebook.com/photo.php?fbid=10151232045573531&l=f736c04eb9
I’m also doing the Japanese Cheesecake again as we speak… (yes, I’m a sucker!)
Hi David! Now I could see it! Thank you!! I tried to “share” the photo on my fan page but somehow I couldn’t. It looks perfect! I’m happy you enjoyed this dish.
And how did the cheesecake go this time? I’m crossing my fingers.
OK, I think I fixed it so you can share the photos on your fan page. I think it was a permissions issue on my end. Can you let me know if it works now?
Also, I posted both the Japanese Salted Salmon and the recent Japanese Cheesecake pics up on your fan page. ^_^
Thank you David! I got the pictures you uploaded to my fan page, and I could share from there. Thank you so much for sending! Your cheesecake method is awesome! I wish I have a bigger cake pan, but my ovens are relatively small so I assume I cannot fit… Thanks again!
Hi Nami,
Thanks for sharing this delightful and simple recipe. I supposed I can use also use mackerel?
Thanks
Hi Nic! For mackerel (鯖の塩焼き) you don’t really need to marinade for 2 days. You score the skin and sprinkle salt, then leave it for about 10 minutes.
Hope this helps. 
What type of salmon do you use?
It’s regular salmon and I bought them in Japanese grocery store. The cut is different and this is typical cut for Japanese salmon fillet. You can use salmon in any cut for this recipe.
Looks like a great technique, so easy and I’m sure it’s delicious.
I just ate the Shiozake that I cooked
That is so tasty and easy, thanks for the recipe Nami. I am so happy to run across your website when I live in Japan.
Hi Yesim! I’m so happy you liked it! It’s so easy to make, and the most difficult part is to wait for 2 days… You live in Japan? Enjoy your stay!!
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