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Salt-Grilled Salmon (Salmon Shiozake)
Salt-Grilled Salmon (Salmon Shiozake)

Before you jump to Salt-Grilled Salmon (Salmon Shiozake) recipe, you may want to read this short interesting healthy tips about Foods That Can Make You Happy.

A lot of us think that comfort foods are not good for us and that we need to keep away from them. But if your comfort food is candy or junk food this might be true. Otherwise, comfort foods may be super nourishing and good for you. There are some foods that actually can boost your moods when you consume them. When you are feeling a little down and are in need of an emotional pick-me-up, try a couple of these.

Build a trail mix from seeds and/or nuts. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, etc are all great for helping to elevate your mood. This is possible as these foods are high in magnesium which promotes your production of serotonin. Serotonin is known as the “feel good” chemical and it tells your brain how you should be feeling at all times. The higher your levels of serotonin, the happier you are going to feel. Not just that but nuts, specifically, are a fantastic protein source.

So you see, you don’t need to eat all that junk food when you wish to feel better! Try some of these instead!

We hope you got benefit from reading it, now let’s go back to salt-grilled salmon (salmon shiozake) recipe. You can cook salt-grilled salmon (salmon shiozake) using 4 ingredients and 9 steps. Here is how you do it.

The ingredients needed to cook Salt-Grilled Salmon (Salmon Shiozake):
  1. Get Salmon Fillet (with skin)
  2. You need Sake or Ryorishu (Cooking Sake)
  3. Prepare Kosher salt
  4. You need Oil
Steps to make Salt-Grilled Salmon (Salmon Shiozake):
  1. Rinse salmon under cold water and pat dry using paper towel.
  2. In a container, pour sake over salmon, let it marinated for 10 minutes or so. Sake will help to eliminate the fishy smell in salmon.
  3. Using paper towel, pat salmon dry. Sprinkle generous amount of salt on both sides of salmon fillet, especially on the skin.
  4. Prepare a container with tight lid like this. Put paper towel inside, place the salmon fillet, then add another layer of paper towel on top. Close the lid.
  5. Keep in the fridge for at least 24 hours. The longer you keep, the saltier it will become.
  6. After 24 hours, take out the salmon. The paper towel should have been absorbing extra moisture from the salmon surface by now, so it will look somewhat dry. That's Ok
  7. Prepare your frying pan. Pour just a little amount of oil, and grill the fish on both sides until the skin becomes crispy and the flesh turned into peachy color.
  8. Don't grill for too long, it will make the salmon texture gets hard & tough.
  9. If the salmon is ready, you can squeeze a bit of lemon juice on top if you like.

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