Why Japanese Salted Salmon Is Better — Try My Grandma's Secret Recipe

Get My New Book: 'The Art of Japanese Cooking' from me and my grandma. 👉 https://frugaljapan.shop/ Easy to make Japanese recipes that your family will enjoy :) ------------------------------------------------------ Two pieces of salmon from the same fillet can cook completely differently—and I’ll show you why the secret is decided the night before. Using my grandmother’s Japanese method, I cure salmon with sake and precisely measured salt for firmer flesh, crispier skin, less fishiness, and minimal white albumin. In this video, I share how I: • Choose, cut, and debone the salmon • Use sake to reduce fishiness • Measure the right amount of salt • Wrap and cure the fillets overnight • Pan-cook them for beautifully crisp skin • Compare overnight-cured salmon with salmon salted just before cooking • Serve the finished fish and use the leftovers This simple technique carries lessons from my grandmother’s kitchen—and it may permanently change how you prepare salmon. 0:00 - Why overnight salting wins 1:51 - What causes white albumin 3:16 - Grandmother’s salmon tradition 5:29 - Choosing the best salmon 8:51 - Cut and debone the fillet 10:08 - Remove fishiness with sake 11:00 - Measure the salt precisely 13:44 - Wrap and cure overnight 15:53 - Pan-cook for crisp skin 20:27 - The side-by-side test 22:08 - Serving and using leftovers 23:21 - Lessons from grandmother’s kitchen