Shiozake – Salted salmon / Japanese style

Instructions

• 1. Rinse the salmon in cold water. Dab with with kitchen towel to dry.
• 2. Spread salt evenly over salmon fillets. Layer the salmon and kitchen paper towels loosely, then transfer the stack to a plastic case. Cover with a lid.
• 3. Keep in the fridge overnight.
• 4. Remove the salmon from the fridge. Heat 1 tbsp of vegetable oil in a skillet over medium-high heat, then place salmon skin side down. Cook for a few minutes, then flip until it is cooked through (be careful not to overcook).
• Note :
• If you don't cook the Salmon right away, then freeze it. Wrap each piece of salmon in plastic wrap and store in the freezer for up to a month.