Delicious Shio Koji Salmon

Ah, the aroma of salmon sizzling in the skillet. It brings back memories of family dinners and cozy evenings spent in the kitchen. If you’re looking for a recipe that is not only quick but also packed with flavor, then this Shio Koji Salmon is just what you need! It’s easy enough for a weeknight dinner but special enough to impress your guests.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 10

Total Time 40

Servings: 2 servings

Course: Dinner, Main Course

Cuisine: Japanese

Ingredients Equipment Method Notes

Ingredients

For the Shio Koji Salmon

2 fillets salmon Fresh and high-quality salmon is key for this recipe.
1/4 cup shio koji This fermented rice mix is what gives the salmon its delicious flavor.
Salt to taste
Olive oil For cooking, it adds a nice richness.
Lemon wedges A squeeze of lemon brightens up the flavors perfectly.
Fresh herbs optional, a sprinkle of herbs adds a lovely touch for presentation.

Equipment

Skillet
Bowl

Method

Step 1: In a bowl, coat the salmon fillets with shio koji, ensuring they are evenly covered. Let them marinate in the refrigerator for at least 30 minutes, or up to 2 hours for enhanced flavor.
Step 2: Preheat a skillet over medium heat and add a drizzle of olive oil.
Step 3: Remove the salmon from the marinade and lightly season with salt if desired.
Step 4: Place the salmon fillets skin-side down in the skillet. Cook for about 4-5 minutes, or until the skin is crispy.
Step 5: Carefully flip the fillets and cook for an additional 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork.
Step 6: Serve the salmon with lemon wedges and garnish with fresh herbs if desired. Enjoy!

Notes

If you have leftovers (which I doubt you will), store them in an airtight container in the fridge for up to 2 days. To reheat, I recommend gently warming them in a skillet to keep the texture nice.