Salmon flakes, known as shiozake (塩鮭) in Japanese, are a popular ingredient in Japanese cuisine. They are made by cooking salmon, shredding it into small flakes, then seasoning the fish flakes to add flavor. The seasoned salmon flakes are then dried to remove moisture while concentrating the umami flavors. In this detailed guide, I’ll explain exactly how to make tasty DIY salmon flakes at home.
What are Salmon Flakes?
Salmon flakes are basically shredded cooked salmon that has been seasoned. The fish is cooked until just flaky then hand-shredded into small bite-size pieces using two forks or fingers. While still warm the flakes are seasoned with a blend of traditional Japanese flavors like soy sauce, sake, and mirin.
Store-bought salmon flakes can be found in the Asian foods section of many grocery stores. But homemade has a far superior flavor and texture. The salmon flakes can be enjoyed as-is straight from the jar or incorporated into various Japanese and Asian dishes.
Some common uses for salmon flakes include:
- Topping for rice bowls
- Filling for onigiri (rice balls)
- Mix-in for pasta or grain salads
- Topping for soups and noodles
- Filling for omelets like tamagoyaki
- Mix-in for fried rice or bibimbap
Benefits of Homemade Salmon Flakes
Salmon is one of the best sources of anti-inflammatory omega-3 fatty acids like DHA and EPA It also provides an excellent source of protein Making your own salmon flakes allows you to control the freshness and quality of the fish,
Other benefits of DIY salmon flakes include
- Long shelf life – lasts 1 week refrigerated, 1 month frozen
- Convenient, ready-to-use ingredient
- Adds delicious umami flavor
- Nutrient-dense topping provides protein
- Customizable flavors
Tips for Making Tender Salmon Flakes
Follow these tips for delicious homemade salmon flakes with the perfect texture:
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Choose fresh wild salmon – For the best flavor and texture, use fresh wild salmon fillets without skin. Atlantic farmed salmon tends to be less firm with a milder taste.
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Don’t overcook – Cook the salmon just until opaque throughout and flakes easily with a fork. Baking at 425°F for 8-10 minutes is perfect.
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Flake while still warm – Use two forks to gently break the cooked salmon into flaky pieces when it’s still hot. This prevents clumping.
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Reduce moisture – Cook the seasoned flakes over medium heat to evaporate excess moisture and concentrate the umami.
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Season generously – Salmon flakes need ample seasoning. Aim for a balance of salty, sweet, and savory flavors.
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Cool and store properly – Let cool completely before storing in an airtight container. Refrigerate up to 1 week or freeze up to 1 month.
Step-by-Step Guide
Follow this simple step-by-step method for foolproof tender and flavorful homemade salmon flakes.
Ingredients:
- 1 lb fresh wild salmon fillet
- 1⁄4 tsp kosher salt
- 1 tsp toasted sesame oil
- 1 Tbsp sake
- 1 Tbsp mirin
- 2-3 tsp soy sauce
- 1 tsp toasted white sesame seeds
Instructions:
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Bake the salmon – Preheat oven to 425°F. Sprinkle salmon evenly with salt. Bake for 8-10 minutes until just cooked through.
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Flake the fish – Transfer salmon to a parchment-lined baking sheet. Use two forks to gently break into small flakes. Discard any bones or skin.
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Cook the flakes – Heat sesame oil in a non-stick skillet over medium heat. Add flakes and cook 2-3 minutes to evaporate moisture.
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Season the flakes – Add sake, mirin, and soy sauce. Cook 1-2 minutes until liquid absorbs.
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Finish and cool – Remove from heat. Add sesame seeds and spread on a baking sheet to cool completely.
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Store – Place cooled salmon flakes in an airtight container. Refrigerate up to 1 week or freeze up to 1 month.
That’s all it takes for easy homemade salmon flakes! The flavors can be customized to your taste. Enjoy this versatile ingredient in rice bowls, pastas, salads, sandwiches, and more.
FAQ
Here are answers to some frequently asked questions about making and using salmon flakes:
Can I use canned salmon?
For best flavor and texture, fresh salmon fillets are recommended. But canned salmon will work in a pinch.
How long do the flakes keep refrigerated or frozen?
Properly stored in an airtight container, salmon flakes will last up to 1 week refrigerated or 1 month frozen.
What’s the best way to thaw frozen salmon flakes?
To thaw, move the sealed container to the refrigerator overnight. For quick thawing, place under cool running water 10-15 minutes.
Can I add other seasonings besides soy, sake, and mirin?
Absolutely! Some flavor ideas are sesame oil, furikake, sriracha, brown sugar, lemon zest, garlic, ginger, Japanese 7-spice blend.
What are good alternatives if I can’t find fresh salmon?
Any firm white fish like halibut, cod, sea bass, or tuna also work well. You can make tuna flakes using the same method.
Recipe Ideas
Homemade salmon flakes are endlessly versatile in recipes. Here are just a few of my favorite ways to use them:
- As a protein-packed topping for grain bowls or roasted veggies
- Stirred into pasta dishes, salads, or congee
- As a filling for onigiri rice balls or handheld potstickers
- Topping for ramen, udon, or soba noodle soup
- Mixed into egg for tamagoyaki rolled omelette
- As a crunchy coating for crispy pan-fried tofu
- Added to fried rice or bibimbap along with veggies
- Sandwiched between slices of crusty bread for a savory tea sandwich
- Enjoyed straight from the jar for a savory umami snack
The possibilities are endless! Homemade salmon flakes will quickly become a new pantry staple.
Conclusion
With this simple tutorial, you can now easily make amazing salmon flakes at home to use in recipes anytime. Customize the flakes to your taste preferences. You’ll never need store-bought again after making your own incredibly fresh and flavorful salmon flakes. Enjoy this versatile Japanese staple as a topping, mix-in, or snack. Salmon flakes add a pop of savory umami flavor to everything from rice bowls and pastas to sandwiches and salads.
How To Make Oven-Baked Salmon
• Salmon: My advice is to get the highest quality that you can afford—feel free to buy fresh or frozen! I encourage you to refer to the Monterey Bay Aquarium Seafood Watch for best practices when it comes to buying salmon. If you think people will be extra hungry, aim to buy about 1/2 pound per person. That being said, keep in mind that how big the meat is will affect the baking time. For a 3-pound fillet, itll take around 25 minutes. • Lemons: Salmon and lemons go together like PB&J, whether the juice is squeezed over or you bake the lemons right on the sheet tray as I do here. The presentation is gorgeous, and roasting in the oven gives the flavors a chance to marry. That being said, you can line the sheet pan with foil, then parchment, to avoid any interaction with the lemon and foil. If you dont have parchment paper, you can skip this step (like we did in the video above), but I definitely recommend it. • Garlic: Itll be next to impossible for me not to include a little bit of garlic in any recipe I make, and this is no exception. But you can also add some chopped shallots or scallions instead, or even use garlic powder if youre in a pinch. • Butter: Dont feel like taking the few seconds to melt the butter in the microwave (or you dont have enough?)? Extra-virgin olive oil is an easy swap. • Honey: Using honey helps thicken the sauce and of course provides a touch of sweetness. If youre out of honey, add a few tablespoons of light brown sugar.• Herbs: I love the balance of fresh and dried herbs in this recipe, but you can use whatever youve got on hand. Rosemary would complement the salmon just as much as the thyme, while you could also use fresh oregano instead of dried—just be sure to taste as you go, since fresh oregano has a shaper, more peppery flavor than dried. Be sure not to skip the parsley topping, which gives the dish a much needed pop of bright color.
First things first: the lemons. Try to get the slices as thin and uniform as possible to ensure they cook evenly. I mentioned it above, but its important to add the extra step of lining the pan with foil, then parchment (if you dont have parchment, like in the video above, you can skip, but again, I recommend you doing this), then layer the lemons on the parchment. The next step is to simply arrange the salmon on top of those beautiful lemon slices, then season with salt and pepper.
The sauce is what puts this recipe over the top. Its a simple mixture of chopped up garlic, melted butter, honey, and a touch of herbs. Pour the sauce over the salmon, making sure to cover it evenly.
Then, fold up the parchment and foil as much as you can to keep the juices from going all over the place and to make cleanup as easy breezy as possible.
The ideal temperature to bake salmon is at 350°. At that temperature, a large piece of salmon should take about 25 minutes to bake in the oven. The thickest part should flake easily with a fork when it’s done, but I recommend using a thermometer to ensure that the salmon has cooked through—145° is what you’re looking for.
Note: The full list of ingredients and directions can be found in the recipe below.