Dinner · 25 min · japanese

Salmon Shioyaki

Salmon fillets does the heavy lifting here, with salt rounding it out. A Japanese dinner that takes 25 minutes, start to finish. At 520 calories and 44g protein per serving, it fits easily into a high-protein day. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Salmon fillets
• 1 tbsp Salt
• 2 tbsp Sake
• 0.25 cup Grated daikon
• 1 tbsp Soy sauce
• 1 Lemon
• 2 cups Rice

Steps

1. Salt the fillets on both sides and rest 20 minutes — the salt draws out moisture so the skin crisps. Pat dry and splash with sake.
2. Grill skin-side down over medium-high heat 5 minutes until the skin is crisp, then flip for 2 minutes. The center should stay blushing.
3. Serve over hot rice with grated daikon, soy, and lemon.
4. The daikon-soy-lemon trio cuts the richness and resets the palate between bites.
5. The backbone of the Japanese breakfast, and just as good at dinner.

Build my plan — free

Share this recipe

Know someone who would love this? Send it their way.

Copy link

You might also like

← All recipes