5 from 34 votes
Salmon Kasuzuke (Sake Lees Marinated Salmon)
Salmon Kasuzuke is salmon fillets marinated in kasudoko, a sake lees-based marinade, which imparts a mild, fermented flavor and tender texture. The process includes a salt cure followed by a 6 to 24-hour soak in the sake lees marinade. After marinating, the salmon is broiled until lightly browned, revealing a rich umami character with gentle sweetness and delicate texture.
Prep Time
15 mins
Cook Time
10 mins
Additional Time
1 d 30 mins
Total Time
1 d 55 mins
Servings:
4
Calories:
176 kcal
Course:
Main Course
Cuisine:
Japanese
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 176
% 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.