Easy Japanese Salted Salmon
Japanese salted salmon is a personal favorite in my home. Its simple flavor pairs well with nearly any side dish, making it a versatile recipe.
Ingredients
- 2 salmon fillet
- 2 cups water
- 2 tbsp mirin (or sake)
- 12 grams unrefined salt
Instructions
- In a small food storage container, combine the water, mirin, and salt. Lightly whisk the ingredients together until the salt is fully dissolved.
- Then, place the salmon fillets in the brine and ensure they’re fully covered. Close the container with a lid and place it in the refrigerator to cure overnight for at least 12 hours.
- Remove the salmon fillets from the brine after 12 hours of curing. Use a paper towel to pat them dry.
- (Grilling Option) In a frying pan over medium heat, add oil until it’s hot but not smoking. Place the salmon fillets skin-side down and cook for about 2 minutes, or until the salmon appears about 1/3 cooked from the side. Then carefully flip them over and cook the other side for another 2 minutes.
- (Baking Option) Preheat your oven to 425°F and place the rack in the center. Bake the salmon on a baking sheet lined with parchment paper for about 10 minutes.
