Shiozake (塩鮭)

on



 🍱 Shiozake (塩鮭) 🍱 Siu Mai (燒賣)

2️⃣0️⃣2️⃣1️⃣🪄0️⃣8️⃣🪄1️⃣6️⃣☀️ 月


Today, we are going to have the salmon bentos, and thanks for my nursing colleague, bought the Siu Mai to us.


Here is my easy cooking 👇🏼👇🏼👇🏼

  • 1 tablespoon (15ml) Sake
  • 4 skin-on fillets of Salmon
  • 2 teaspoons Crystal Kosher Salt


  1. Sprinkle sake, if using, all over salmon fillets. Pat dry with paper towels. Sprinkle salt evenly all over both fillets. Press salt into the flesh and skin to ensure it adheres well.
  2. Place salted salmon fillets in a glass container, lined with paper towels. Cover container and refrigerate overnight, or up to 36 hours. Every 12 hours, replace paper towels and flip fillets over. 
  3. When cook, preheat oven at 200 degrees, place salmon fillets on a foil-lined rimmed baking sheet. Broil salmon until it has exuded some fat and started to brown, about 3 minutes. (The timing will vary depending on broiler strength and distance from the broiler element.)
  4. Turn salmon fillets over and cook until salmon is nicely colored and fat is spitting, about 3 minutes longer.