Shiojake – The Irresistible Japanese Salted Salmon
There are recipes that are good.
There are recipes that are great.
And then… there’s Shiojake.
We’re talking about that perfectly salty, crispy-skinned, melt-in-your-mouth Japanese salted salmon that turns a simple bowl of rice into a dish you’ll dream about for weeks. Every time we make it, it stirs up the memory of our first time tasting it in a cozy Tokyo izakaya—fragrant, rich, deeply savory. The kind of meal that somehow wraps you in warmth and calm.
And the best part? You don’t need a fancy kitchen or rare ingredients to make it at home. From our own kitchen (and hearts), we’re bringing you the most detailed, foolproof, soul-nourishing recipe for Shiojake—complete with all the methods we’ve tried, the stories we’ve gathered around the table, and the many ways we’ve adapted it for all kinds of tastes and lifestyles. This isn’t just a recipe—it’s a ritual.
Preparation time
Preparation: 5 minutes
Salting & resting: 24–72 hours
Cooking time: 10–12 minutes
Total time (excluding resting): ~15 minutes
Serves: 2–4 people
Difficulty: Easy
The necessary ingredients (possible in all kinds of variations)
Let’s pause before we get started, because this dish is wonderfully adaptable. Want to keep it pescatarian but dairy-free? No problem. Need a low-sodium version? We’ve got tips. Craving something vegan but still love umami-rich flavors? Keep reading—we’ll give you alternatives!
Traditional Shiojake
2 skin-on salmon fillets (fresh or previously frozen, preferably wild-caught)
1–1.5 tablespoons sea salt (not table salt – we use flaky Maldon or coarse Japanese sea salt)
Optional: a dash of sake (for rinsing the salmon or soaking, enhances aroma)
For a lower-sodium version:
Use ¾ tablespoon salt per fillet and increase curing time to 72 hours for deeper flavor.
Vegan idea:
Try using thick slices of tofu or king oyster mushrooms, salted and marinated in kombu dashi to replicate that ocean-rich essence.
Gluten-free:
Naturally gluten-free! Just be sure any sides or sauces you add don’t contain soy sauce unless it’s the GF kind.
The steps of preparation (possible in all kinds of variations)
Now comes the part where transformation happens—where simple fish becomes pure savory magic. These steps are based on many rounds of testing, dinner guests licking their fingers, and that one time we made a dozen filets for a family barbecue and they disappeared in minutes.
Rinse the salmon gently and pat it very dry with paper towels.
Optional: sprinkle or brush lightly with sake and let sit 10 minutes, then pat dry again.
Coat both sides of each salmon fillet evenly with sea salt, especially the flesh side.
Place the salted fillets on a wire rack over a plate or tray (to catch any moisture), skin side up.
Loosely cover with breathable material (like parchment or a clean towel) and refrigerate for 24 to 72 hours.
When ready to cook, remove from fridge and let sit at room temp for 10–15 minutes. Do not rinse!
Pan method (classic): Heat a non-stick pan or cast iron skillet over medium. Place salmon skin-side down and sear 3–4 minutes, then flip and cook 3–4 more, until golden. Cover last 2 minutes for even cooking.
Air fryer method: Preheat to 190°C (375°F). Place fillets skin-side down in basket. Cook 7–9 minutes or until crispy and cooked through.
Oven method: Preheat to 200°C (400°F). Line a tray with parchment, bake for 10–12 minutes, then broil for 1–2 minutes to crisp up the skin.
Grill method (charcoal or gas): Place over medium-high heat, skin-side down. Grill 3–5 minutes each side.
Serve hot with steamed rice, grated daikon, miso soup, or tucked into a warm onigiri for lunchbox heaven.
Nutritional benefits
Rich in Omega-3 fatty acids: Supports brain, heart, and skin health
High-quality protein: Excellent source for muscle repair and energy
Natural source of Vitamin D: Helps regulate mood and supports bone strength
Low-carb and keto-friendly: Ideal for a variety of dietary needs
Packed with B vitamins: Especially B12, vital for red blood cell production
Anti-inflammatory benefits: Thanks to the natural fats in salmon
Additions and upgrades that make it even better
Once you’ve mastered the classic, try adding your own flair! We love serving it with:
Steamed bok choy or spinach with sesame oil
Pickled ginger or umeboshi for a tangy contrast
Tamago (Japanese omelet) on the side for balance
Togarashi or yuzu kosho for heat and citrus
Roasted sweet potatoes or miso-glazed eggplant
Mix flaked leftovers into ochazuke (tea-rice) for a comforting meal
Drizzle a tiny bit of ponzu or yuzu for freshness
Each of these additions brings a new dimension to the dish—and trust us, your guests will ask for seconds (and the recipe).
Frequently asked questions (and answers!)
Can I make Shiojake with frozen salmon?
Yes! Just thaw it completely, pat dry, and proceed with the recipe.
Why do we cure the salmon so long?
It deepens flavor and changes the texture—more tender, more umami-rich, less watery.
Do I have to use sake?
No, but it’s a traditional touch that can mellow fishy odors and improve taste.
Can I use table salt?
Avoid it—it’s too fine and often iodized. Use sea salt or kosher salt for best results.
Can I skip the curing and cook it right away?
You can, but it won’t have that signature Shiojake flavor. Try at least 12 hours minimum.
Is Shiojake safe during pregnancy?
If the salmon is properly cooked and cured with fresh ingredients—yes. Always check with a healthcare provider.
What’s the best way to store leftovers?
Wrap tightly and refrigerate up to 3 days. Reheat gently or eat cold over rice.
Can I freeze the cured salmon before cooking?
Yes! After curing, wrap tightly in parchment + foil or vacuum seal. Freeze up to 1 month.
Can I make this in the Instant Pot or Ninja Foodi?
Yes—use the air fry or bake setting. Avoid steaming, as it softens the skin too much.
Why does my salmon taste too salty?
Make sure to measure salt carefully and don’t go overboard. Also—don’t salt pre-brined fish.
If this recipe made your mouth water, made your heart feel warm, or made your kitchen smell like a Tokyo side street, please share it with your friends—on WhatsApp, Pinterest, or wherever good food travels fast.
Let’s spread the joy of Shiojake far and wide. After all, the best meals are the ones we share. 🍚🧡
