How to make you own Salmon Flakes (Shiojake / Shiozake, 塩鮭)



Well it’s a cloudy Friday morning over here in Japan, and the temperature is dropping as we move into September. To me fall is one of the nicest seasons to visit Japan, but we can leave that topic for another day. As for this morning’s bento we have a few leftovers my Trinidad Chicken Wings (the last of it) and My version of Shiojake/Shiozake (塩鮭, salted salmon). To compete the bento the wife made the fresh vegetables. I know we can purchase the salmon flakes, but what’s the fun in that when you can have fun making your own.

My Version of Salted Salmon Flakes

2 pieces of salmon
Salt and Pepper (I enjoy the taste of Eðalsalt an Icelandic seasalt, but you can use any salt)
2 Slices of lemon

1. Dry the salmon using a paper towel
2. Rub salt and pepper on salmon and let sit for 1/2 hours
3. Cut a piece of aluminium foil large enough to wrap around the salmon
4. Place salmon on aluminium foil, add lemon and butter on top of salmon
5. Wrap salmon and make sure it’s sealed.
6. Let cook on grill for 15-20 minutes (time depends on how large the salmon pieces)
7. Let cool and flake the salmon with a fork and serve. (I use fingers to confirm no bones are left when adding to my son rice)