Get ready to experience the authentic taste of Japan with my Japanese Baked Salmon recipe! Known as shioyaki salmon, this traditional dish features salmon fillets seasoned with a salt dry brine and baked to perfection in the toaster oven! With its simplicity, flavor, and health benefits, this dish is sure to become the centerpiece of your next Japanese-inspired meal!
Table of Contents
Why I Love This Recipe
Let me tell you why my Japanese Baked Salmon recipe will be your next go-to way to prepare salmon! It’s a delightful dish that captures the essence of traditional Japanese cuisine, known as shioyaki salmon, or salted cooked salmon, often the centerpiece of many traditional Japanese Breakfast and served with rice and Tofu Miso Soup! But what makes my recipe special is how we prepare the salmon from salmon steaks!
Usually, you would use kirimi salmon found at Japanese grocery stores that have already been prepared by being salted before packaging. Since not everyone has access to kirimi salmon fillets or Japanese grocery stores, I instead make this recipe with much more common salmon steaks or center cut making this delicious Japanese classic available for everyone to enjoy!
All I do to prepare the recipe is lightly salt the steaks just like in my Japanese Baked Hamachi and Hamachi Yellowtail Collar and using a toaster oven just like in my Baked Salmon Belly or Miso Black Cod recipes. It’s really that easy! So why wait? With easily accessible salmon steaks and a few simple steps, you can enjoy the authentic flavors of Japanese cuisine right in your own kitchen!
Ingredients
Ingredients
- Salmon – you can choose between salmon steaks, center cut, or kirimi salmon fillets, which are typically available at Japanese grocery stores. These cuts are often made from Atlantic Salmon, but you can also opt for Pacific Salmon varieties if you prefer.
- Salt – sea salt preferred.
- Cooking Oil Spray – your preferred brand of type of neutral cooking oil spray.
🍣 Salmon Note
You have the option to use either Salmon Steaks , Center Cut or Kimiri Salmon Fillets, which are commonly found at Japanese stores. Opting for kimiri salmon streamlines the process as it comes pre-salted in its packaging, negating the need for the dry brine. If using center cut, make sure you get the piece that includes the belly meat which is a signature section for Japanese baked salmon.
Essential Kitchen Equipment
- Silicon Baking Mat or Parchment Paper
- Toaster Oven (recommended for shorter preheating)
Directions
Step 1 Cut each salmon steak in half while removing the center bone and another other bones you feel with your hand, then sprinkle salt on both sides of the salmon. Store the fillets in an airtight container or on a plate covered with plastic wrap, then refrigerate for a minimum of 8 hours up to 48 hours.
🍣 Salmon Kirimi Note
If using pre-salted kirimi salmon fillets, Simply Proceed to Baking.
🧂 Seasoning Pro Tip
When salting your salmon, sprinkle the salt from a Higher Above to achieve even distribution across the fillets.
💡 Meal Prep Pro Tip
Store the salmon fillets in a Ziplock Bag after the 8-48 hours of dry brining. Remove Air before sealing and Place the Bag in the Freezer. This method allows the fillets to be preserved for 2-3 months.
Step 2 Place a baking mat or aluminum foil on the toaster oven tray and spray cooking oil. Arrange the salmon on the prepared tray and bake at 425°F for 8-10 minutes, or until the fish easily flakes with a fork.
🌡 Internal Temperature Check
When checking the internal temperature of your baked salmon, ensure it reaches 145°F at the center.
🌿 Garnishing Pro Tip
Enhance the flavor of your dish by serving it with a Wedge of Lemon.
Recipe Variations
For a delightful twist on the traditional Japanese Baked Salmon, consider marinating the salmon fillets in miso to create a flavorful Japanese Miso Salmon. This variation infuses the fish with the rich and savory taste of miso, perfect for a light meal. Or you could also use my Yuzu Butter Sauce to give it a creamy buttery touch to the dish.
Pairing Recommendations
Pair your baked salmon with Japanese inspired sides like Clam Miso Soup or a fusion Egg Drop Miso Soup, along with rice and a simple vegetable side dishes like Japanese Cucumber Salad Sunomono or Japanese Spinach Salad. Or you could serve it along side my Japanese Scrambled Egg Rice Bowl for a complete breakfast set inspired with Japanese tamago flavors!
Frequently Asked Questions
Can I use salmon fillets instead of salmon steaks?
While you could use salmon fillets instead of salmon steaks, it's important to note that the special characteristic of Japanese baked salmon lies in the portion of belly meat included in the steaks. Fillets typically lack this section, resulting in a drier texture.
Can I make this in a regular oven?
Yes, you can make it in a regular oven, but your preheating time will be longer. Ensure to preheat the oven before baking if using a regular oven.
Do I need to preheat the toaster oven before baking?
No, preheating the toaster oven before baking isn't necessary for this recipe. Simply place the salmon in the oven without preheating.
How do I know when the salmon is done?
You'll know the salmon is done when the meat easily flakes off with a fork.
Storage Tips
Store your leftovers in an airtight container in the fridge, where they will remain fresh for 5-7 days.
Other Recipes You Might Like
- Seared Hamachi Yellowtail
- Japanese Style Seared Salmon
- Salmon with Miso Sauce
- Baked Teriyaki Yellowtail
Watch How To Make It
Japanese Baked Salmon
Ingredients
- 1 Salmon Steak can also use center cut or Japanese kirimi salmon fillets
- 1/4 tsp Salt
- Cooking Oil Spray
Instructions
- Gather all the ingredients.
- Prepare the salmon steaks by cutting them in half around the center bone, removing any bones and sprinkling salt. Place them in the fridge for 8 hours up to 48 hours. Note - to meal prep, after the 8 hours, transfer the fillets to a freezer bag, remove as much air as possible, and store in the freezer.
- Line the toaster oven tray with a baking mat or aluminum foil. Spray cooking oil and place fillet. Bake at 425F for 8-10 minutes depending on thickness.
