Salmon Shioyaki

Salmon Shioyaki
Photo by Leigh Beisch


  • 1 ½ teaspoons fine sea salt
  • 4 sheets nori (about 8 in. square), each cut into 6 pieces
  • Hot cooked sushi rice such as Nishiki or other short- to medium-grain rice
  • Lemon wedges
  • 1 tablespoon vegetable oil
  • Furikake* (Japanese rice seasoning)
  • 4 sockeye salmon fillets (each 5 to 6 oz., 1/2 to 1 in. thick), with skin

1. Set salmon on a cooling rack in a rimmed pan, sprinkle fillets all over with sea salt, and chill uncovered at least 2 hours and as long as 5 hours. 2. Heat grill to medium-high (about 450°). Fold a 12- by 20-in. sheet of heavy-duty foil in half crosswise. With a knife tip, poke dime-size holes...

View full recipe at My Recipes


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