Japanese Style BBQ Grilled Salmon—Sake Shioyake
This delicious and simple recipe technique is great for any type of fatty fish, such as halibut or trout.
Recipe courtesy of Chef Masaharu Morimoto.
Yield: 4 servings
Preparation Instructions:
Sprinkle the salt all over the fish. Let the fish sit uncovered in the refrigerator for 1 hour. Rinse off the salt and pat the fish dry.
Preheat the broiler and position the oven rack about 4 inches from the heat source.
Drizzle a little vegetable oil on a baking sheet and rub to coat it with a very thin layer. Arrange the fillets skin side down on the baking sheet, leaving some space between each one. Sprinkle the top of the fish with the Sichuan Chile BBQ Rub.
Broil, rotating the sheet once, until the fish is lightly browned and just cooked through, 4 to 6 minutes. Serve immediately.
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