Salmon Shioyaki Recipe

Prepare salmon

Pat the salmon fillets dry with paper towels. Check for any pin bones and remove with tweezers. Leave the skin on. If fillets are thick (over 1 inch / 2.5 cm), score the skin lightly in 2–3 places to prevent curling.

Salt cure

Sprinkle about 1/2 tablespoon kosher salt evenly over the flesh side of each fillet (use remaining salt for later step). Place the fillets skin-side down on a tray and let sit at room temperature for 10–15 minutes. This light salting draws out excess moisture and firms the flesh for a better sear and texture (traditional shioyaki uses salt liberally; this is a moderate approach).

Rinse and dry

After 10–15 minutes, quickly rinse the fillets under cold running water to remove surface salt and any residue from moisture release. Pat very dry with paper towels. Drying is essential to get a crisp skin and even browning.

Light marinade

In a small bowl combine the sake, light soy sauce, and mirin. Brush a thin layer of this mixture over the flesh side only (do not soak). Use about 3/4–1 tablespoon total per fillet. Let the fillets rest uncovered in the refrigerator for 10–20 minutes to allow flavors to marry and alcohol to mellow. Remove from refrigerator 10 minutes before cooking to come closer to room temperature.

Preheat and oil

Preheat a heavy ovenproof skillet or nonstick frying pan over medium-high heat for 2–3 minutes until hot but not smoking. Add 1 teaspoon neutral oil and swirl to coat. Wipe off any excess oil with a paper towel if pan seems too slick—you want just enough to prevent sticking and help crisp the skin.

Cook skin-side first

Place salmon fillets flesh-side up in the pan first, then gently lay them down skin-side onto the hot surface so the skin makes full contact. Press gently with a spatula for 10–15 seconds to keep skin flat. Reduce heat to medium and cook skin-side down for 5–7 minutes, depending on thickness. Do not move the fillets while the skin is crisping; you want a deep golden-brown, crisp skin.

Finish flesh side

When the skin is crisp and the fillet is cooked about two-thirds of the way through, flip the fillets carefully and cook flesh-side for 1–2 minutes to finish. If fillets are particularly thick, you can transfer the skillet to a preheated 400°F (200°C) oven for 3–4 minutes to finish cooking through. Total internal temperature should be about 120–125°F (49–52°C) for medium-rare to 130°F (54°C) for medium; salmon will continue to carryover cook.

Rest and serve

Transfer fillets to a warm plate and let rest 2 minutes. Arrange a small mound (about 1–4 tablespoons) of grated daikon alongside each fillet if using, and sprinkle shredded nori or chopped scallions over the daikon or fish. Squeeze a lemon or sudachi wedge over the fish just before eating.