japanesesalmonpaleogrilledquickbeginner

Shioyaki

Name: Shioyaki
Prep time: 7 min
Cook time: 7 min
Total time: 15 min
Yield: 2
Cuisine: Japanese
Ingredients: 2 fillets (about 150 g each) salmon fillets, skin-on; 6 g fine sea salt; 15 ml sake; 120 g daikon radish; 10 ml yuzu juice; 5 ml lemon juice

This simple salmon shioyaki is crisp-skinned, lightly salted, and clean-tasting, with the natural flavor of the fish at the center. A bright mound of yuzu-laced daikon adds freshness and a sharp citrus lift that makes the dish feel light and elegant.

15 min

2 servings

305 kcal

Japanese

Ingredients

Salmon and seasoning

2 fillets (about 150 g each)salmon fillets, skin-on
6 gfine sea salt
15 mlsake

Daikon garnish

120 gdaikon radish
10 mlyuzu juice
5 mllemon juice

Instructions

1
Pat the salmon fillets very dry with kitchen paper, especially the skin side, so they grill rather than steam. Rub both sides with the sake, then sprinkle the salt evenly over both fillets. Let them stand for 5 minutes while you prepare the garnish.
2
Peel the daikon and grate it finely. Lightly squeeze out excess liquid so it stays fluffy rather than watery, then toss with the yuzu juice and lemon juice.
3
Preheat a grill pan, cast-iron skillet, broiler, or fish grill over medium-high heat until hot. Place the salmon skin-side down and cook for 4-5 minutes until the skin is crisp and the flesh is mostly opaque up the sides.
4
Turn the salmon carefully and cook for 2-3 minutes more, until the center is just cooked through and flakes easily with gentle pressure. Avoid overcooking; the best shioyaki stays juicy inside.
5
Transfer the salmon to plates and rest for 1 minute so the juices settle. Serve immediately with the yuzu-daikon alongside.

Nutrition per serving

305 kcal

Calories

31g

Protein

Carbs

17g

Fat

Fiber

Notes

•If your salmon is very wet, salt it 10 minutes ahead and blot again before grilling for even better browning.
•A toaster oven broiler works well for beginners: line the tray, place the fish skin-side up at the end for extra crispness if needed.
•Traditional shioyaki is simply salted fish; the yuzu-daikon acts as a fresh, sharp accompaniment rather than a sauce.

Background

Shioyaki, meaning 'salt-grilled,' is a classic Japanese way of cooking fish that highlights freshness with minimal seasoning. Salmon shioyaki became especially common in home-style meals and breakfast sets, often served with grated daikon to balance the richness of the fish.

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