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  • Writer's pictureMiwa


Updated: 3 days ago


<Yield> 2 servings

<Prep time> 5 minutes (It doesn’t include time for marinating)

<Cook time> 8 minutes


300g salmon fillet

1 ½ tbsp shio koji/ salted rice malt

1 tbsp neutral oil

★Find Japanese ingredients here.


1. Remove the moisture from the salmon filet. Slice into 2 pieces. Coat each salmon with shio koji. Marinate for a minimum of 4 hours to possibly 6 hours.

2. Wipe off the shio koji. To a pan, add 1 tbsp of oil. Place the salmon skin side down and sauté for 5 mins over low heat with a lid on. Flip and do another 2 mins on low covered with a lid.

<Miwa’s tips>

  1. Marinating for 6 hours is the best. You can also freeze the salmon if you want to keep it for more than a day.

2. Koji easily gets burnt. The key to success is to cook with it over low heat with a lid on for a tender and moist salmon.

3. If it’s too salty, remove the shio koji after 6 hours of marinating then keep it in the fridge or freezer.

<Storage time>

Store in an air-tight container for up to 1 day in the fridge. 2 weeks in the freezer.

This GRILLED SHIO KOJI SALMON is great to be served in this tableware.

<MIWA’s recommendations♡>


- MIWA's E-cookbooks are available! I hope this will be helpful and enjoyable in your kitchen^^


-(NEW) MIWA's Tableware is NOW live!

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2023/07/08 MIWA

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