Sake no shioyaki is all about salmon, salt and direct heat. A short resting time draws moisture to the surface; once patted dry, the fish can grill beautifully without a sauce taking over the flavor. Serve with rice, fresh grated daikon and lemon.
Shioyaki broadly means fish prepared with salt and grilled. In sake no shioyaki, the salmon remains the star ingredient: no marinade or glaze, just salt to sharpen the flavor and a grill to color the outside. Here, the name sake refers to salmon; sake rice wine is not part of this recipe. Salmon fillets with the skin on are handy because the skin protects the fish while it grills and can become crisp itself.
Salting the fish beforehand does more than season it. As the fillets rest, moisture appears on the surface. Carefully pat it away before putting the fish under the broiler: a drier surface browns better and steams less. Keep the resting time to about 15 minutes so the salmon does not lose too much moisture. The broiler should be very hot; direct radiant heat colors the top while keeping the center juicy. Thicker fillets will naturally need a little longer than thinner ones.
Grated daikon adds a juicy, slightly peppery freshness alongside the rich fish. Grate the daikon just before serving and gently press out only some of the excess moisture, so it stays fresh rather than dry. Daikon is usually available at Asian grocery stores and increasingly at greengrocers. No daikon available? Use finely grated radish instead, for a slightly sharper result. Lemon is a handy fresh counterpoint; yuzu works too, if you can find it.
Serve the salmon with short-grain Japanese rice, which turns soft and slightly sticky, or with regular white rice if that works better. Briefly rinse short-grain rice until the water is less cloudy, and follow the package directions for cooking if needed; the amount of water required varies by rice. Keep the side dishes simple so the salty, grilled fish stays center stage. A bowl of miso soup or some pickled vegetables goes well with it, but isn’t necessary for a complete meal.
Refrigerate leftovers, covered, within two hours of cooking and eat them within two days. Reheat the salmon gently, for example covered in a low-temperature oven, until it is piping hot throughout; grilling it again can dry out the fish. Rice should also be cooled quickly and kept refrigerated. Reheat it once until it is steaming hot all the way through. Store the grated daikon separately and, ideally, grate only as much as you’ll use right away.
Rinse the rice in a bowl of cold water and drain. Repeat until the water is less cloudy. Let the rice drain for 10 minutes.
Put the rice and 300 ml water in a lidded saucepan. Bring to a boil, turn the heat to low and simmer, covered, for 12 minutes. Remove the pan from the heat and leave the rice covered for another 10 minutes.
Pat the salmon dry and distribute the salt evenly over both sides. Let the fillets rest for 15 minutes. Carefully pat away the moisture that appears on the surface.
Preheat the oven broiler to its highest setting. Position a rack in the upper-middle part of the oven and lightly grease it with the oil. Grate the daikon and gently press out some of the excess moisture.
Place the salmon skin-side down on the rack over a baking sheet. Broil for 7–10 minutes, depending on thickness, until the top is lightly colored and the center is just cooked. If needed, check with a thermometer: for a safe target temperature, the center should reach 63 °C.
Divide the rice among four bowls or plates. Serve with the salmon, grated daikon and lemon wedges.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.