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Salmon Shioyaki (Salted Grilled Salmon)


  • 4 salmon fillets with skin, scaled, deboned
  • 1 1/2 teaspoons sea salt
  • 1 tablespoon vegetable oil


  • Dry the salmon fillets with paper towels. Rub sea salt on both sides of fillets, then wrap the salmon loosely with paper towel and let it sit in the refrigerator for about an hour.
  • After an hour, heat pan to medium to medium high heat and coat bottom of pan with vegetable oil. Test the pan temperature by touching the very edge of the fillet to the pan. If it sizzles, the pan is ready!
  • Arrange the fillets in the pan, skin side down. Remember to lay it away from you so you don't splash any oil on yourself. Cook for about 5 mins. Carefully urn fillets over and cook about 3 mins more.
  • Serve immediately with steamed rice and a wedge of lemon. We had it with nori, lemon, and furikake!