Shioyaki

Salmon with Salt

Preparation info

  • 2

    servings
    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 teaspoon salt
  • 2 small salmon steaks
  • 1½ teaspoons fresh lime or lemon juice
  • 2 lime or lemon wedges (optional)

    Method

    1. Sprinkle half of the salt over the steaks and allow to stand for about thirty minutes.

    2. Sprinkle the remaining salt over steaks. Broil six inches from source of heat for about four minutes on one side. Turn and broil on the other side for about six minutes, or until fish flakes easily when tested with a fork. If the steaks are to be broiled over charcoal, they may be skewered with two or three slender skewers to facilitate turning.

    3. To serve, sprinkle with lime or lemon juice. If desired, garnish each steak with a lime or lemon wedge.