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Shioyaki trout, beautifully browned and served with fresh parsley
Golden brown salt-grilled trout served with a fresh lemon wedge

Japanese Salt-grilled Trout (Shioyaki)

Author: Flavelo
Recipes Main Courses Quick Meals
Shioyaki means 'grilled with salt', and it represents the Zen of Japanese fish preparation: the art of minimal intervention. Salt here is not merely a seasoning but a technological tool: it draws out excess moisture from the skin and surface before cooking, concentrating the flavours (umami) and ensuring the skin becomes paper-thin and crisp rather than boiled. The extra salting of the fins protects them from burning, allowing the fish to be served in a 'swimming' pose.
🕒 Prep Time 30 mins
🍳 Cook Time 15 mins
⌛ Total Time 45 mins
🍽️ Servings 2 servings
🔥 Calories 320 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Grill rack or griddle pan
  • Plenty of kitchen paper
  • Skewers (if you wish to grill it in a curved shape)

Allergen Information

⚠️ Fish

Instructions

1 ✓

Rinse the fish (with sake if available), then pat completely dry. Score the skin diagonally in a few places.

Tip: A dry surface is essential for crisp skin; water turning to steam would only steam the fish.
2 ✓

Sprinkle with salt from a height ('Furishio' technique) on both sides. Leave to stand for 20 minutes until moisture beads on the surface. Dab this moisture off!

Tip: Salting draws out water (osmosis), which concentrates the flavours and firms up the flesh.
3 ✓

Dip the fins and tail thickly in salt. This is 'cosmetic salting'.

Tip: The thick layer of salt insulates the thin fins so they don't burn to a cinder in the heat.
4 ✓

Grill on a hot, oiled rack or in a frying pan for 5-7 minutes per side. Do not move it until the skin releases from the metal by itself!

Tip: If you touch it too early, the skin will stick to the rack and tear. Wait for the crust to form (Maillard reaction).
5 ✓

Serve immediately with a lemon wedge. Do not let the crisp skin go soft!

Tip: The acidity of the lemon cuts through the oiliness of the fish on the taste buds.

Recipe FAQ

Why salt from a height of 30 cm?
So the salt distributes evenly, like snowfall, avoiding overly salty patches on the fish.
Do you eat the skin?
Yes! The essence of Shioyaki is the crisp, salty skin.

Ingredients

  • 2 whole Trout (cleaned and ready to cook)
  • 2 tbsp Sea salt (coarse)
  • 1 tbsp Sake (or white wine) for rinsing
  • 1 wedge Lemon or Lime
  • 1 tbsp Oil (for greasing the rack)