King Salmon Mirinzuke and Shiokojiyaki 鮭の味醂付けと塩こうじ焼き
- Yield: 6 people 1x
Ingredients
Scale
for salmon
- 2 lbs king salmon (filleted and cut into 1/2lb. pieces*)
for mirinzuke**
- 3 tbsp mirin
- 1 tbsp shouyu (soy sauce)
for shiokojiyaki
- 1–2 tbsp shiokoji (enough to coat each piece on all sides in a thin layer)
Instructions
- Cut salmon into portions for 1-2 people.
- Salt lightly and allow to rest for 10-15 minutes.
- Using a paper towel or two to pat dry moisture from salmon.
- Add fish to a container with marinade (either mirinzuke or shiokoji) and store in the refrigerator for at least 2 days, not to exceed 3. ***
- Place the fish on a wire rack on top of a quarter baking sheet. Broil for 2-3 minutes watching closely to avoid burning and overcooking. Alternatively, cook on the stove with a little bit of oil.
- Serve with rice!
Notes
*Lightly salt and allow to rest at least 10-15 minutes
**For the mirinzuke, once it’s marinated for 2 days, reserve marinade if cooking on stove. You can add it while cooking for additional flavor.
***If you aren’t going to eat after two days remove from marinade and freeze.