Japanese Salted Salmon (Shiozake)
Before cooking
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Steps as written in the recipe card.
16 steps5 min
Ingredient prep checklist
- Daikon Radish: 2 inches daikon radish ((grated; optional))
Before You Start: Please note that this recipe has a curing time of 2 days.
References
Full ingredient reference
- 1.3 lb skin-on Japanese-style salmon fillets ((store bought or cut your own; I recommend sockeye salmon; see end Notes))
- 3 Tbsp Diamond Crystal kosher salt ((5% of the salmon‘s weight in salt of any kind; see Notes))
- 1–2 Tbsp sake
- 2 inches daikon radish ((grated; optional))