4.8 from 88 votes
Salmon Flakes
Salmon flakes are made by baking salmon fillets until cooked through, then breaking them into small pieces and seasoning with sake, mirin, soy sauce, toasted sesame oil, and sesame seeds. This results in flavorful, moist flakes that can be used as a topping or mix-in for rice, salads, or other dishes. Using sockeye salmon provides a firm texture that holds well during flaking.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
2
cups
Calories:
377 kcal
Course:
Side Dish
Cuisine:
Japanese
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 cups
Amount Per Serving
Calories 377
% 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.