Grilled Salmon with Shio Koji

Grilled Salmon with Shio Koji

  • Serves 2
Rated by 30 people
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Tenderise your salmon and give it a mouthwatering mellow savoury/umami flavour with this grilled salmon recipe, which uses shio (salt) koji. Koji, also known as 'rice malt' or 'rice mould', is a kind of edible fungus that grows on rice and is used widely in Japanese cuisine to soften meats, enhance flavours and eliminate odours. Serve this salmon with sides of rice and steamed vegetables.


30g shio koji
2 fillets of raw salmon

How To Prepare

  1. Marinate salmon in shio koji for about 30-60 minutes.
  2. Sear salmon on both sides over a grill.

Tips and Information

- If you don't have access to a grill, you can also sear both sides of the salmon on a barbecue, or in a frying pan over a stove top.