Sake no shioyaki
Saumon salé et grillé à la peau croustillante, servi avec du radis daikon râpé et du citron.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Salt the salmon
Brush the salmon with the sake, 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 sake
- 1 tsp sea salt
✅ C'est prêt quand : 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.
✅ C'est prêt quand : 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
✅ C'est prêt quand : skin is crisp and golden, and the salmon flakes easily when pressed with a fork
Grate the daikon
Finely grate the daikon radish, then gently squeeze out the excess liquid with your hands.
- 5 cm piece daikon radish
✅ C'est prêt quand : 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 sake, 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 sake
- 1 tsp sea salt
✅ C'est prêt quand : 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.
✅ C'est prêt quand : 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
✅ C'est prêt quand : skin is crisp and golden, and the salmon flakes easily when pressed with a fork
Grate the daikon
Finely grate the daikon radish, then gently squeeze out the excess liquid with your hands.
- 5 cm piece daikon radish
✅ C'est prêt quand : 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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