Easy salted salmon. Salted Salmon, tender, aromatic, tasty, can be a great appetizer, filling or an independent dish. If you are thinking about how to easy and delicious salt (cure) fish yourself, then this step-by-step recipe is what you need. The advantage of homemade salting is that there are no preservatives or colorings in your delicacy, and you can take the amount of salt to your taste. Easy Japanese Salted Salmon (Shiojake) Salted Salmon or Shiojake is a popular way to enjoy salmon in Japan. Aside from traditional Japanese breakfasts, we also enjoy the delicious fish in bento boxes or as a filling for onigiri, Japanese Rice Balls.

Salted salmon is so versatile that I also use it in fried rice, Ochazuke (a simple rice dish in green tea) and rice porridge. Making your own salted salmon saves you a lot of money - raw salmon is much cheaper than purchased smoked salmon. You can use homemade salted salmon in any recipes that use lox - for example, on top of bagels with cream cheese, in salmon and cream cheese sandwiches or in salmon and avocado wraps. You can have Easy salted salmon using 6 ingredients and 1 steps. Here is how you cook it.

Ingredients of Easy salted salmon

Prepare 700 g of salmon fillets.
Prepare 1 tbsp of salt.
It's 1 tbsp of brown sugar.
You need 1/2 tsp of Santa Maria for fish and seafood.
You need 1 of bay leaf.
Prepare of Ground black pepper.

Making your own salted salmon is super easy. This is an easy way to enjoy salmon. Place strips in bowl in layers. Sprinkle enough salt to touch each piece.

Easy salted salmon step by step

Cut the fillets in half. Mix salt, sugar, pepper, Santa Maria for fish and strew onto the both sides of the fillets. Put the bay leaf between the fillets and put the fish into the container. Put the container into the crisper. Turn fillets once a day. Leave on for 2 days hours at crisper. Such slightly salted fish can be stored in the refrigerator for up to 3 days..

Continue this process with each layer of salmon (garlic and old bay are nice additions). While this salted salmon, traditionally called shiozake, is readily available in grocery stores in Japan, we had to do a little home-curing to make our Japanese breakfast dreams come true here in the States. The overnight cure allows the salt to permeate the fillet while eliminating excess moisture (which the paper towels will absorb), resulting in a densely concentrated flavor and a texture. Place the fillets skin side down on a work surface. Sprinkle with salt, sugar, pepper and fresh dill.