Shioyaki (Japanese Salt-Grilled Fish) recipe - ingredients, nutrition and when to eat it
Shioyaki is a Japanese salt-grilled fish dish made by lightly seasoning fish with salt before grilling it.
Shioyaki is a Japanese salt-grilled fish dish made by lightly seasoning fish with salt before grilling it. The moist salmon and clean, mild saltiness go well together, making it an easy choice with rice for lunch or dinner on a busy day.
Japanese · 15 minutes to cook
Nutrition (per 161.5g serving): 309.6 kcal · protein 22.4g · carbohydrate 1.1g · fat 22.4g · sodium 504.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Grill the fish within 5–10 minutes after salting it, since leaving it too long will draw out excess moisture.
Tips: Grilling it skin-side down first makes the skin crisp while keeping the flesh moist.
Tips: If the salmon is thick, cook it for another 1–2 minutes over low heat at the end to check that it is cooked through.
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Ingredients (1 serving)
- Salmon — 150 g
- Salt — 0.3 tsp
- Lemon — 0.1 pc