Salmon Flakes
User Reviews
4.8
Salmon Flakes
Description
This Salmon Flakes recipe starts by salting salmon fillets and letting them rest to draw out excess moisture before baking at a high temperature for a short time. Once baked, the salmon is carefully flaked into pieces, removing skin and bones. The flakes are then gently cooked in a pan with toasted sesame oil, sake, mirin, and soy sauce, allowing the alcohol to evaporate and the seasonings to infuse the fish. Toasted white sesame seeds add a subtle nutty crunch as the final touch. The combination of sweet mirin and savory soy sauce complements the natural flavor of the salmon, making these flakes useful as a flavorful addition to various meals such as rice bowls or sushi toppings.
Ingredients
- 1 lb salmon (fillets, with or without skin; I used sockeye salmon, but you can use other types; I like that sockeye has a firm texture and doesn‘t crumble easily)
- ¼ tsp kosher salt Diamond Crystal brand
- 1 tsp sesame oil plus more, as needed, toasted
- 1 Tbsp sake
- 1 Tbsp mirin
- 2 tsp soy sauce
- 1 tsp white sesame seeds toasted
Instructions
- Gather all the ingredients.
To Bake the Salmon
- Preheat the oven to 425ºF (218ºC). Sprinkle ¼ tsp Diamond Crystal kosher salt over 1 lb salmon fillets and set aside for 15 minutes.
- After 15 minutes, remove the excess moisture with a paper towel. Transfer the fillets to a baking sheet lined with parchment paper.
- Bake the salmon at 425ºF (218ºC) for 10 minutes (5 minutes per ½-inch thickness). Remove from the oven.
- Using chopsticks or a fork, break the salmon into flakes. You can do this directly on the parchment-lined baking sheet. Remove the skin and bones, if any.
To Season the Salmon Flakes
- Heat a large frying pan over medium heat. Once hot, add 1 tsp toasted sesame oil and coat the pan well. Add the flaked salmon to the pan.
- Add 1 Tbsp sake and 1 Tbsp mirin and stir well. Let the alcohol evaporate.
- Add 2 tsp soy sauce and stir to combine. Let the moisture evaporate.
- Transfer to a baking sheet and sprinkle with 1 tsp toasted white sesame seeds. Set aside to cool. Store in an airtight jar once the salmon is completely cool. Your Salmon Flakes are ready to use.
To Store
- You can store in the refrigerator for up to 4 days and in the freezer for a month.
Notes
- This recipe by Namiko Chen of Just One Cookbook requires you to rewrite instructions if sharing elsewhere and credits the original content source.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cups
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Calories | 377kcal | 19% |
| Carbohydrates | 2g | 1% |
| Protein | 46g | 92% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 125mg | 42% |
| Sodium | 575mg | 24% |
| Potassium | 1131mg | 24% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 91IU | 2% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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