Shioyaki (Japanese Salt-Grilled Salmon)

Rich in high-quality Omega-three fatty acids and protein, this traditional salt-grilled salmon is baked without added oils and balanced with light vegetable sides.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 640 g (22.5 oz) salmon fillets (4 skin-on portions) · 1331 kcal in the whole recipe
• 160 g (3/4 cup) uncooked white rice · 576 kcal in the whole recipe
• 200 g (1 medium) cucumber, thinly sliced · 32 kcal in the whole recipe
• 120 g (1 cup) grated radish (daikon or white radish) · 19 kcal in the whole recipe
• 2 tbsp vinegar (rice vinegar or white vinegar) · 6 kcal in the whole recipe
• 1 tbsp low-sodium soy sauce · 9 kcal in the whole recipe
• 1 tsp sugar · 16 kcal in the whole recipe
• 1 tsp sesame seeds · 38 kcal in the whole recipe
• 1 tsp coarse sea salt

Method

1. Sprinkle sea salt evenly over the salmon fillets, let rest for 15 minutes, then pat off excess moisture with paper towels.

   

2. Rinse the rice under cold water, steam with water until tender, and keep covered.

   

3. Salt sliced cucumber lightly, squeeze out liquid, then toss with vinegar, low-sodium soy sauce, sugar, and sprinkle with sesame seeds to make sunomono.

   

4. Broil salmon in the oven at 220°C (425°F) skin-side up for 10-12 minutes until cooked through and crisp.

   

5. Plate the grilled salmon alongside cooked rice, grated radish, and cucumber sunomono salad.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.