Entree: Japan – 鮭の塩焼き ➤ Sake no shioyaki (salt-grilled salmon)

Serving Size: 3

Approximate Time

Prep 10 min

Cook 10 min

Additional 15 min

Total 25 min

Ingredients

- 3 salmon fillets, approx. 6 oz (170 g) each
- 1 tbsp (15 g) coarse sea salt
- 1 tsp (5 ml) neutral oil (vegetable or canola) for brushing
- 1 cup (240 g) grated daikon radish
- 2 tbsp (30 ml) soy sauce, for serving
- 1 lemon or kabosu, cut into wedges

Instructions

1. Pat the salmon fillets dry. Sprinkle the coarse sea salt evenly over both sides of the fillets (use about 1/2 tbsp per fillet), then place fish on a rack or plate and let rest at room temperature for 10–20 minutes to draw out moisture and season.
2. Preheat a grill or broiler to high (if broiling, position oven rack about 6 inches / 15 cm from the heat). Brush the skin lightly with the neutral oil to help crisp.
3. Wipe excess moisture from the fish with a paper towel and remove any pooled salt. Grill or broil the salmon skin-side down first until the skin crisps and the flesh is opaque about 6–8 minutes, then flip and cook an additional 1–3 minutes to finish, depending on thickness.
4. Serve each fillet with a portion of grated daikon and a wedge of lemon or kabosu, and soy sauce on the side for dipping.