Okay, so I’ve been seeing “salmon shioyaki” all over my social media feeds lately, and it looked pretty simple and tasty. I decided to give it a shot myself. Let me tell you, it turned out to be as easy and delicious as it looked!
First, I grabbed a couple of salmon fillets from the grocery store. I made sure they were nice and fresh, with the skin still on. The skin is key, guys, trust me.
Getting Started
I took the fillets out of the fridge and patted them dry with some paper towels. Getting rid of the extra moisture helps with the crisping later.
- Fillet Prep: Pat dry, skin on!
Then came the fun part – seasoning! All I used was salt, and lots of it. I sprinkled a generous amount of salt on both sides of the salmon, making sure to get it all over. Don’t be shy with the salt, it’s what gives it that amazing flavor and helps crisp up the skin.
- Seasoning: Salt, and plenty of it. Both sides!
Cooking time
Next, I heated up a little bit of oil in a non-stick pan over medium-high heat. You don’t need a ton of oil, just enough to coat the bottom of the pan. Once the pan was hot, I carefully placed the salmon fillets skin-side down into the pan. Oh, and do no touch. Let it there and do it work!
- Pan: Non-stick, medium-high heat.
- Oil: Just a little!
I let the salmon cook undisturbed for about 5-7 minutes. This is where the magic happens – the skin gets super crispy and golden brown. The most important part is not filp it before the right time. You’ll know it’s ready when the skin releases easily from the pan. If it’s sticking, it’s not ready yet!
- Cooking: Skin-side down, 5-7 minutes, until it releases easily.
Once the skin was nice and crispy, I carefully flipped the fillets and cooked them for another 3-4 minutes on the other side, just until they were cooked through. You can tell they’re done when the flesh is opaque and flakes easily with a fork. I don’t like overcooked, and you?
- Flipping Flip and cook for 3-4 more minutes, until cooked all the way.
Ready
And that’s it! I took the salmon out of the pan and placed it on a plate. I served it up with some steamed rice and a simple salad. It was seriously so good – the salty, crispy skin and the tender, flaky flesh. Perfect!
Honestly, this was way easier than I thought it would be. If you’re looking for a quick, healthy, and delicious meal, definitely give salmon shioyaki a try. You won’t be disappointed!
