This Shio Koji Salmon (塩麹サーモン) recipe is a staple that pairs beautifully with a typical Japanese meal. And it requires only 2 ingredients!
Not only is it fuss-free to make, but the flavor of salmon really shines through. Let’s learn more about this amazing condiment – Shio Koji, and how you can use it in Japanese cooking.
What is Shio Koji
Simply made of salt, koji, and water, Shio Koji (塩麹, 塩こうじ), or salt koji, is a condiment used in Japanese cuisine for hundreds of years.
Koji is steamed grains or beans that are bred with microorganisms called aspergillus. If koji is made from rice, it becomes rice koji (kome koji, 米麹), if it is wheat, it becomes wheat koji (mugi koji, 麦麹), and soybeans become bean koji (mame koji, 豆麹).
Koji has long been a familiar food to Japanese people. Many of the seasonings such as miso, mirin, sake, and soy sauce, which are indispensable for Japanese cuisine, are made from koji.
It is a 100% natural seasoning that boosts the flavor of your ingredients, resulting in a flavorful dish. As it is packed with probiotics, Shio Koji offers plenty of health benefits.
You can learn more here.
Where to Get Shio Koji
Here in the US, you can get a bottle of Shio Koji – All Purpose Seasoning from Hikari Miso at a Japanese/Asian grocery store or Amazon.
It’s a liquid form with the tiny half-dissolved grains of rice malt. When you open the bottle, you would immediately smell the floral aroma of rice koji.
If you wish to cook more home-style Japanese dishes, I highly recommend stocking it up.
How to Cook Shio Koji Salmon
The Ingredients You’ll Need
- Salmon
- Shio koji
The Cooking Steps
- Coat salmon with shio koji and marinate it overnight.
- Remove shio koji and broil till cooked.
Yes, that’s it, as simple as that. Shio koji does an amazing job overnight. You’ll find the salmon nicely tenderized and the taste deeply enhanced. It’s one of my favorite ways to enjoy salmon, especially when you can hold fresh, wild-caught salmon.
For a Japanese home-cooked meal, serve this super-healthy, delicious-tasting salmon as a main protein to go along with rice, a side of veggies, miso soup, and pickles.
Other Delicious Shio Koji Recipes
- Shio Koji Karaage
- Shio Koji Yakisoba
- Shio Koji Chicken
- Pickled Daikon with Shio Koji
- Creamy Mashed Potatoes with Shio Koji
I hope you enjoy cooking with shio koji!
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Shio Koji Salmon
Ingredients
- 4 skin-on salmon fillets (1½ lb, 700 g; or substitute yellowtail or cod)
- 4 Tbsp shio koji (I use Hikari Miso brand)
Instructions
Before You Start
- Please note that this recipe requires 8+ hours of marinating time.Gather all the ingredients.
To Marinate the Salmon
- Pat dry 4 skin-on salmon fillets with a paper towel to remove any moisture. Put 4 Tbsp shio koji on salmon fillets. It doesn‘t have to be precise amount, just enough to coat the salmon.
- Distribute shio koji on all sides of salmon, including the skin. Cover with plastic and refrigerate overnight for thick pieces like mine, or a few hours for thin fillets.Nami's Tip: If you want to freeze it at this point, place the marinated salmon in an airtight freezer bag and store in the freezer for up to a month.
To Broil the Salmon (recommended)
- Preheat the oven broiler for 5 minutes on High with a rack placed 8 inches (20 cm) away from the top heating element (in the center for my oven). Line a baking sheet with foil.Nami's Tip: When broiling, you control the distance between the broiler and the surface of the food, not the oven temperature. It‘s similar to hot and cool zones on your grill. I usually place the salmon 8 inches away on High (550ºF/288ºC) or 6 inches away on Medium (500ºF/260ºC).
- Wipe off the shio koji from the salmon with your hands. Place the fillets on the prepared baking sheet about 1–2 inches apart.Nami's Tip: Shio koji burns easily, so it’s best to remove it completely.
- Broil the salmon until the top is charred, about 10 minutes. Remove it from the oven.Nami's Tip: The cooking time depends on the thickness of the fish and the distance between the broiler and the food.
- Flip the salmon fillets onto their side. Place them back in the oven and broil for 5–8 minutes until the thickest part of the fillet reaches an internal temperature of 145°F (63ºC). Serve warm or at room temperature.Nami's Tip: I use an instant-read cooking thermometer to check the internal temperature.
To Bake the Salmon (optional)
- If you prefer baking instead of broiling, here's my method:Preheat the oven to 425°F (218ºC) with a rack placed in the center of the oven. For a convection oven, reduce cooking temperature by 25ºF (15ºC). Wipe off the shio koji from the salmon with your hands. Place the fillets on the prepared baking sheet, 1–2 inches apart from each other. Bake it for 15 minutes, until the surface is blistered and a bit browned. You do not need to flip the fish. Note: Bake for 5 minutes per ½ inch of salmon measured at the thickest part.
To Store
- Keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for up to 1 month.
Nutrition
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