Shioyaki

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.

Nutrition · per serving

305kcal

31gProtein

4gCarbs

17gFat

1gFiber

2 servings

Ingredients

6 items

Salmon and seasoning

salmon fillets, skin-on2 fillets (about 150 g each)

fine sea salt6 g

sake15 ml

Daikon garnish

daikon radish120 g

yuzu juice10 ml

lemon juice5 ml

Tips

•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.

Steps

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 fillets (about 150 g each) salmon fillets, skin-on15 ml sake6 g fine sea salt
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.
120 g daikon radish10 ml yuzu juice5 ml 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.
2 fillets (about 150 g each) salmon fillets, skin-on
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.
2 fillets (about 150 g each) salmon fillets, skin-on
5
Transfer the salmon to plates and rest for 1 minute so the juices settle. Serve immediately with the yuzu-daikon alongside.
2 fillets (about 150 g each) salmon fillets, skin-on120 g daikon radish10 ml yuzu juice5 ml lemon juice

Origin & History

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.

japanese salmon paleo grilled quick beginner

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Steps

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 fillets (about 150 g each) salmon fillets, skin-on15 ml sake6 g fine sea salt

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.

120 g daikon radish10 ml yuzu juice5 ml lemon juice

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.

2 fillets (about 150 g each) salmon fillets, skin-on

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.

2 fillets (about 150 g each) salmon fillets, skin-on

Transfer the salmon to plates and rest for 1 minute so the juices settle. Serve immediately with the yuzu-daikon alongside.

2 fillets (about 150 g each) salmon fillets, skin-on120 g daikon radish10 ml yuzu juice5 ml lemon juice