Grilled Shio-Koji Salmon
Updated: Oct 24
Grilled Shio-Koji Salmon / 鮭の塩麴焼き
Yield: 2 servings
Prep time: 5 minutes (It doesn’t include time for marinating)
Cook time: 8 minutes
Ingredients
300g salmon fillet
1 ½ tbsp shio koji/ salted rice malt
1 tbsp neutral oil
★Find Japanese ingredients here.
Instructions
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
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
Store in an air-tight container for up to 1 day in the fridge. 2 weeks in the freezer.
2023/07/08 MIWA
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