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Grilled salt-cured salmon is a staple of traditional japanese breakfasts. This easy grilled salmon recipe includes just 3 ingredients.

Japanese Breakfast Salmon (塩鮭)

Shiozake (塩鮭) or Salted Salmon is a Japanese breakfast staple that comes together from a handful of ingredients, and yet it makes for the perfect savory side dish for a bowl of rice or a bento box lunch.
Course Breakfast
Cuisine Japanese
Level Beginner
Main Ingredient Fish
Diet Dairy-Free, Gluten-Free, Low-Carb, Pescatarian
Prep Time 5 minutes
Cook Time 5 minutes
Curing time 12 hours
Total Time 12 hours 10 minutes
Servings 2 servings
Calories 185kcal


  • 2 cups water
  • 2 tablespoons mirin
  • 12 grams table salt (mounding 1/2 tablespoon table salt)
  • 200 grams salmon (sliced into 2 thin filets)
  • 200 grams daikon (3-4 inch piece)


  • Add the water, mirin, and salt to a container with a lid and stir until the salt is completely dissolved.
    Brine for curing salmon.
  • Place the salmon in the brine, cover, and refrigerate for at least 12 hours or up to 24 hours.
    Salmon curing in brine for Japanese grilled salmon.
  • When you're ready to prepare the salmon, remove it from the brine and use paper towels to pat the fish dry.
    Using paper towels to pat the brined salmon dry.
  • You can grill the salmon in a toaster oven set to broil until the fish flakes easily, or you can pan-fry it.
    Grilling salted salmon.
  • If you are cooking the salted salmon on the stove, heat a frying pan over medium heat and add a small amount of oil. Place the salmon skin-side down and let it fry undisturbed until you can see the salmon turn opaque about 1/3 of the way up the side.
    Shiozake salmon being pan-fried.
  • Carefully flip the salmon over and cook on the second side until it's cooked through. You can test it with an instant-read thermometer (it should read 140 F), or you can flake it with a fork (it should flake easily and be opaque all the way through).
    Japanese breakfast salmon in a frying pan.
  • While the salmon is cooking, peel and grate the daikon. Drain the pulp in a strainer to remove excess water, and then plate the grated daikon with the salted salmon.
    Japanese salt grilled salmon with daikon oroshi.


Calories: 185kcal | Carbohydrates: 11g | Protein: 20g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 55mg | Sodium: 2532mg | Potassium: 717mg | Fiber: 2g | Sugar: 7g | Vitamin A: 40IU | Vitamin C: 22mg | Calcium: 48mg | Iron: 1mg