← Nouns Cooking · Japanese

Ingredients

• 4 skin-on salmon fillets (about 125 g each)
• 1 tbsp Sake
• 2 tsp fine sea salt
• 150 g Daikon radish, finely grated and lightly squeezed
• 1 Lemon, cut into wedges
• soy sauce, to drizzle on the daikon (optional)

Method

1. Brush the salmon all over with the sake, then sprinkle evenly with the salt on both sides. Leave on a plate in the fridge for 30 min.
2. Pat the fillets very dry with kitchen paper, wiping off the moisture the salt has drawn out.
3. Heat the grill to high and line a tray with foil (oil it lightly). Lay the salmon skin-side up and grill about 10 cm from the heat for 8–10 min, until the skin is blistered and golden and the flesh flakes easily. No need to turn.
4. Serve with a mound of grated daikon, a lemon wedge and steamed rice.

Tips

• No grill? Cook skin-side down in a non-stick pan over medium heat for 5 min, then turn and cook 3 min more.
• Soy sauce contains wheat; use tamari on the daikon to keep it gluten-free. Salt overnight (with 5% of the fish weight in salt) for traditional shiozake.

Sources

Written in our own words after cross-checking these recipes:

Chopstick Chronicles Japanese Cooking 101