Broiled Salmon-Skin Filling

Preparation info

  • Difficulty


Appears in

An American Taste of Japan

An American Taste of Japan

By Elizabeth Andoh

Published 1985

  • About


Broiled Salmon-Skin Filling

  • 6-7 inches skin from smoked salmon
  • 1 teaspoon wasabi powder (fiery Japanese horseradish)
  • 1 teaspoon cold water
  • tablespoons finely chopped scallion (green part only)
  • soy sauce, for clipping


Broiled Salmon-Skin Filling

Preheat the oven to broil. Place the salmon, skin side up, in a disposable foil pan, preferably one with ridges so the oil can drip down and away from the skin. Broil 2–3 inches from the heat until the skin begins to blister and brown (about 2 minutes). If the skin comes from unsalted salmon, you may wish to sprinkle it with a pinch of salt before broiling it. Drain the broiled skin on paper towels, then cut the skin crosswise into eight strips.

Mix the horseradish powder with an equal quantity of cold water and stir to make a paste.

Soak the scallion in cold water for 3–4 minutes, then drain and pat dry.

Each roll will use a strip of broiled salmon skin, a dab of horseradish, and a few scallion bits.