Ingredients
- Salmon (sake): You don’t need to hunt down a specific variety to make this work beautifully. At stores, you’ll most likely find Atlantic salmon (often Norwegian), which is great for this recipe. If you see sockeye or coho salmon, both still can deliver great flavor with slightly less richness. Fattier salmon tastes more mellow and luscious, leaner varieties let the salt shine through with a cleaner, more pronounced savory finish.
- Salt:It does all the heavy lifting here, drawing out moisture and concentrating flavor into something truly special. Fine-grain sea salt or kosher salt works perfectly for the initial salting stage. If you want that gorgeous looking crust, finish with a light sprinkle of coarse salt (like Maldon or flaky sea salt) right before grilling.
- Sake: A splash of sake gently perfumes the fish, softens “fishy” notes, and adds round umami. Think clean, warm rice aroma rising with the steam. This is totally optional.
Instructions
- What is it? Salted salmon with crisp skin and tender flesh.
- Flavor profile: Savory, Clean, Balanced
- Why you’ll love this recipe: It delivers the authentic Japanese breakfast you’ve been craving with only ingredients you can find anywhere.
- Must haves: Fresh salmon fillet, Sea salt, Fish grill or oven broiler
- Skill Level: Easy
- Freezer Friendly? Yes!
- Suitable for Meal Prep? Yes!
