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recipe shio koji salmon

Shio Koji Salmon

  • Author: Funky Asian Kitchen
  • Prep Time: 5 minutes (plus marinating time)
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: serves 3
  • Category: Main
  • Cuisine: Japanese

Ingredients

Scale
  • 1 lb skin-on salmon fillet
  • 3 Tablespoons Shio Koji

Instructions

  1. Cut the salmon into 3 equal pieces. Pat dry with a paper towel and place the pieces of salmon into a storage container. 
  2. Pour the shio koji over the salmon and gently coat the salmon with the shio koji. 
  3. Cover and refrigerate the salmon overnight or at least 6 hours. The longer you marinate the salmon the more flavor will be absorbed.
  4. Move the oven rack to the second shelf from the top (about 8 inches from the heat source) and set the broiler to high.
  5. Line a baking sheet with aluminum foil and spray with a little oil (to keep the skin from sticking).
  6. Using your hands, wipe off the excess shio koji from the salmon and place the salmon skin side down on the baking sheet.
  7. Broil the salmon for 6-8 minutes. Keep an eye on it. It will get very caramelized. (You can put some foil on top or move it down another shelf if you think it’s getting too charred).
  8. I like salmon to be just cooked on the inside. If you prefer well done salmon, tip the pieces over to the side and continue cooking for another 2-3 minutes.
  9. Transfer the shio koji salmon to a plate, garnish with some lemon wedges and serve.

Keywords: salmon, marinate, healthy, japanese, seafood