Salmon Kasuzuke (Sake Lees Marinated Salmon)
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Additional Time
1 d 30 mins
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Total Time
1 d 55 mins
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Servings
4
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Calories
176 kcal
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Course
Main Course
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Cuisine
Japanese
Salmon Kasuzuke (Sake Lees Marinated Salmon)
Description
This recipe for Salmon Kasuzuke uses four skin-on salmon fillets salted lightly to draw out moisture, then marinated fully in kasudoko, a sake lees mixture made from fermented rice. The salt-brine step prepares the salmon, while the extended marination time, typically between six and twenty-four hours, infuses the distinctive sake lees flavor and tenderizes the fish.
After marinating, excess marinade is wiped off and the salmon is broiled skin side up until cooked and slightly caramelized. The final dish combines the natural richness of salmon with the subtle sweetness and fermentation aromatics from the marinade, resulting in a delicate but flavorful preparation with a firm but tender texture.
Serving is usually straightforward, allowing the flavor of the salmon and marinade to be the focus. It can be accompanied by plain rice or simple sides that do not compete with its nuanced flavor.
Careful attention to marination time influences the intensity of the flavor and texture; shorter times yield milder taste, while longer soak produces deeper flavor. Broiling times may be adjusted to achieve the desired browning without drying.
Ingredients
- 4 salmon fillets 1 lb, 454 g; I use salmon from a Japanese grocery store, so it‘s a thinner cut, skin-on
- 2 tsp kosher salt 2% salt of salmon weight, 9 g, Diamond Crystal brand
- kasudoko sake lees marinade; see my Kasuzuke (Sake Lees Pickling) post for how to make it at home, homemade
Instructions
- Before You Start: Please note that this recipe has a marination time of 6–24 hours.
- Gather all the ingredients. For the ingredient list, instructions, and step-by-step photos of how to make homemade kasudoko (sake lees marinade), see my Kasuzuke (Sake Lees Pickling) recipe post.
- Sprinkle 2 tsp Diamond Crystal kosher salt on both sides of 4 skin-on salmon fillets and set aside for 30 minutes.
- Remove the excess moisture from the salmon with a paper towel.
- Place the salmon in the Homemade Kasudoko. Cover all sides of the salmon completely.
- Place in the refrigerator and marinate the salmon for 6–24 hours.
To Prepare for Cooking
- Take out the salmon and wipe off as much of the kasudoko as possible. Some recipes may say to rinse off the marinade with water, but I do my best to remove it by hand or a paper towel.
- Place the salmon skin side up on top of a baking sheet lined with parchment paper.
To Broil (Recommended)
- Preheat the broiler* for 5 minutes with a rack placed in the center of the oven about 6 inches (15 cm) away from the top heating element. When broiling, you don‘t control the temperature in the oven; instead, you control the distance between the broiler and the surface of the food. It‘s similar to using hotter and cooler zones on your grill. *Broiler settings: Low (450ºF/232ºC), Medium (500ºF/260ºC), and High (550ºF/288ºC). I usually use Medium (6 inches away) or High (8 inches away).
- Broil the salmon at Medium or High for 8–10 minutes until the edges are browned and caramelized. Please remember the cooking time varies depending on the thickness of the fish and the distance between the broiler and the food. You do not need to flip it.
To Bake (Optional)
- Preheat the oven to 425°F/218ºC with a rack placed in the middle. For a convection oven, reduce cooking temperature by 25ºF (15ºC). Bake the salmon on parchment paper for 10–12 minutes.
To Serve
- Transfer to individual plates and serve immediately.
What To Do with the Leftover Kasudoko
- You can reuse kasudoko for up to 6 months. If it gets watery, I recommend discarding it. Make sure to refrigerate and reuse it for salmon or another type of fish. I do not like to mix with meat. You can NEVER use this kasudoko to pickle vegetables or any food that you eat raw.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Calories | 176kcal | 9% |
| Carbohydrates | 2g | 1% |
| Protein | 23g | 46% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 62mg | 21% |
| Sodium | 668mg | 28% |
| Potassium | 557mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 46IU | 1% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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