Salt-Grilled Salmon (Frying Pan Method)

Name: Salt-Grilled Salmon (Frying Pan Method)
Total time: 20 min
Yield: Serves 2
Ingredients: Raw salmon (fillets) 2 fillets (about 80–100 g each); Daikon radish About 3 cm; Salt 1/4–1/3 tsp; Parchment paper for frying pans 1; Paper towels A few sheets

🥗 Lighter 💪 If you exercise

Serves 2 · About 20 min (10 min of this is just letting it sit after salting)
Cooked in a frying pan instead of a fish grill. Good for breakfast or bento too.

① Salt and let sit→② Cook the presentation side first→③ Flip and cover→④ Serve

What to buy

Fish

Raw salmon (fillets)If the salmon is "amajio" (lightly salted), don't add salt2 fillets (about 80–100 g each)

Vegetables

Daikon radishFor grated daikon on the side. OptionalAbout 3 cm

Check what you already have

Salt1/4–1/3 tspParchment paper for frying pansIf you don't have it, use 1 tsp vegetable oil1Paper towelsA few sheets

Tap an item to check it off (checks clear when you close the page).

How to make it

Salt and let sit 10 min

Let sit 10 min

Put the salmon on a plate and sprinkle salt on both sides, a little at a time (1/4–1/3 tsp in total)
Leave it for 10 min (with "amajio" salmon, no salt and no waiting needed)
While you wait, if using daikon, peel it, grate it, and put it in a colander to drain
After 10 min, pat off the water on the surface with paper towels

How to tell it's doneThe water on the surface is wiped off, and it doesn't feel sticky.

Cook with the presentation side down

Medium heat3–4 min

Line the frying pan with parchment paper (if you don't have it, add 1 tsp oil)
Lay the salmon with the side that will face up on the plate facing down, then turn on medium heat
Don't move it while it cooks

How to tell it's doneLooking from the side, the fish has turned whitish pink (not see-through) about halfway up from the bottom, and the bottom is browned.

Flip it and cook with the lid on

Medium-low heat, lid on3–4 min

Gently flip with a spatula
Cover and cook over medium-low heat

How to tell it's donePut cooking chopsticks into the thickest part and open it a little: it's whitish pink and not see-through all the way through. If any see-through orange is left, cover and cook 1–2 min more.

Be carefulIf you used oil, water drops fall and splatter when you open the lid. Lift the lid from the near side toward the far side.

Serve

Heat off1 min

Put the salmon on a plate
Add grated daikon on the side (you can add a few drops of soy sauce)

ReadyServe with rice and miso soup.

📚 Learn more about this dish

🥬 Ingredient guide

Shoyu (soy sauce)

🔪 Cutting & cooking tips

Heat levels (high, medium, low)

If it didn't work out

It stuck to the pan and fell apartYou moved it before it browned, or used neither paper nor oil. Next time, don't touch it during step 2.

Too saltyYou added more salt to lightly salted salmon. When buying, check the label on the pack ("amajio" or "nama" (raw)).

The fish is tough and dryOvercooked. Next time, turn off the heat in step 3 as soon as the color inside has changed.

It smells fishyYou didn't pat off the water from step 1. Next time, pat it dry well with paper towels before cooking.

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Made by YUU, a teen who loves cooking → About me