Sake no Shioyaki (Japanese Salt-Grilled Salmon)
Salmon fillets salted and grilled until the skin is crisp and the flesh is juicy, served with grated daikon and lemon. The centrepiece of a traditional Japanese breakfast.
Servings
Ingredients
Nutrition
Per serving
Steps
Salt the salmon
Brush the salmon with the , then sprinkle both sides evenly with the sea salt. Let it sit for 15-20 minutes so the salt draws out moisture, then pat it completely dry with paper towels.
- 2 fillets salmon
- 1 tsp
- 1 tsp sea salt
✅ Done when: surface looks dry, with beads of moisture wiped away
Heat the grill
Heat a fish grill, an overhead (broiler) grill, or a non-stick frying pan over medium-high heat for about 2 minutes before adding the fish.
✅ Done when: surface is hot enough that a drop of water sizzles immediately, or you feel strong heat radiating off it
Grill
In a fish grill or frying pan, place the salmon skin-side down first and cook 5-6 minutes until the skin is crisp and golden; under an overhead grill, place it skin-side up facing the heat instead. Turn and cook the other side 3-4 minutes more.
- 2 fillets, salted (from step 1) salmon
✅ Done when: skin is crisp and golden, and the salmon flakes easily when pressed with a fork
Grate the daikon
Finely grate the , then gently squeeze out the excess liquid with your hands.
- 5 cm piece
✅ Done when: daikon is finely shredded and no longer dripping
Serve
Plate the salmon with a small mound of grated daikon and a lemon wedge. Add a drop of soy sauce to the daikon and serve with rice and miso soup.
- 2 fillets, grilled (from step 3) salmon
- grated daikon (from step 4) daikon
- 2 wedges lemon
- a few drops soy sauce
- to serve steamed rice
- to serve miso soup
Salt the salmon
Brush the salmon with the , then sprinkle both sides evenly with the sea salt. Let it sit for 15-20 minutes so the salt draws out moisture, then pat it completely dry with paper towels.
- 2 fillets salmon
- 1 tsp
- 1 tsp sea salt
✅ Done when: surface looks dry, with beads of moisture wiped away
Heat the grill
Heat a fish grill, an overhead (broiler) grill, or a non-stick frying pan over medium-high heat for about 2 minutes before adding the fish.
✅ Done when: surface is hot enough that a drop of water sizzles immediately, or you feel strong heat radiating off it
Grill
In a fish grill or frying pan, place the salmon skin-side down first and cook 5-6 minutes until the skin is crisp and golden; under an overhead grill, place it skin-side up facing the heat instead. Turn and cook the other side 3-4 minutes more.
- 2 fillets, salted (from step 1) salmon
✅ Done when: skin is crisp and golden, and the salmon flakes easily when pressed with a fork
Grate the daikon
Finely grate the , then gently squeeze out the excess liquid with your hands.
- 5 cm piece
✅ Done when: daikon is finely shredded and no longer dripping
Serve
Plate the salmon with a small mound of grated daikon and a lemon wedge. Add a drop of soy sauce to the daikon and serve with rice and miso soup.
- 2 fillets, grilled (from step 3) salmon
- grated daikon (from step 4) daikon
- 2 wedges lemon
- a few drops soy sauce
- to serve steamed rice
- to serve miso soup
The Story Behind the Dish
Shioyaki ('salt-grilled') is the simplest Japanese way to cook fish: salt draws out moisture, firms the flesh and makes the skin crisp. Salt-grilled salmon is the classic centrepiece of a traditional Japanese breakfast, with rice, miso soup and pickles.
Many Japanese kitchens have a small built-in fish grill just for dishes like this.
⭐ Why It's Famous
Crisp skin, juicy fish and pure flavour: proof that great ingredients need very little.
💡 Fun Fact
In Japanese, the word 'sake' (or 'shake') for salmon has nothing to do with the rice wine; it's written with a different character.
All over Japan
35.68°N, 139.65°E
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