top of page


Updated: Feb 7


<Yield> 2 servings

<Prep time> 5 minutes (It doesn’t include time for marinating)

<Cook time> 8 minutes


300g salmon fillet

1 ½ tbsp shio koji/ salted rice malt

1 tbsp neutral oil


1. Remove the moisture from the salmon filet. Slice into 2 pieces. Coat each salmon with shio koji. Marinate for a minimum of 4 hours to possibly 6 hours.

2. Wipe off the shio koji. To a pan, add 1 tbsp of oil. Place the salmon skin side down and sauté for 5 mins over low heat with a lid on. Flip and do another 2 mins on low covered with a lid.

<Miwa’s tips>

  1. Marinating for 6 hours is the best. You can also freeze the salmon if you want to keep it for more than a day.

2. Koji easily gets burnt. The key to success is to cook with it over low heat with a lid on for a tender and moist salmon.

3. If it’s too salty, remove the shio koji after 6 hours of marinating then keep it in the fridge or freezer.

<Storage time>

Store in an air-tight container for up to 1 day in the fridge. 2 weeks in the freezer.

2023/07/08 MIWA

2 views0 comments

Recent Posts

See All


bottom of page