Salmon Flakes are very good as a side dish to make ahead. Although you can not really eat this as an entree, it is a very convenient and useful thing to have on hand. This seasoned, pan-dried and moisture-reduced salmon, almost like Furikake seasoning, is perfect to sprinkle on your steamed rice.
Salmon Flakes are strongly seasoned with salt, so they last for a while in the refrigerator (about a week to be safe). When you need some filling for Onigiri, topping for noodles or vegetables, Salmon Flakes come in handy. Because of the saltiness, they work almost like a seasoning, but also provide good protein. A little Mirin gives a slight sweetness to salty fish, which is nice.
Salmon is a very popular and common fish in the US, so even though it is a Japanese fish dish, there is nothing exotic here. Even if you’re not sure about Japanese food, this wouldn’t scare you. The recipe requires very easy-to-get ingredients and the steps are quite simple.
Make one batch of Salmon Flakes, and you’ll come back for double or even triple!
Salmon Flakes Recipe
Ingredients
- 1/2 lb salmon fillet
- 1 Tbsp Sake (rice wine)
- 1/2 Tbsp Mirin
- 3/4 Tbsp salt (to taste)
- 1/2 tsp toasted sesame seeds
Instructions
- Preheat oven to 425F (220C.) Place salmon on a greased baking sheet and cook in the oven for 10 minutes.
- Using fork, flake the salmon finely on the baking sheet. Remove any bones and skin.
- Heat a non-stick frying pan on medium heat and add salmon flakes and Sake. Stirring constantly, cook until the fish is dry and moisture is evaporated. Add salt, Mirin, and sesame. Continue frying for a few more minutes. Remove from heat and cool completely.
Video
11 Comments
Thx for this recipe! Very tasty!
Alexei,
Glad you liked it!
I love Salmon Flakes! I had my best breakfast in my life in one of the sushi places in Tsukiji and as we bid farewell and said thanks to the chef, a lovely old lady gave me a big jar of Salmon flakes! Turned out she is the owner of the restaurant! So sweet! And i cant thank her enough. I got hooked with it ever since, making rice balls and sprinkled it on everything. Thanks to your recipe now i can make my own salmon flakes!
Jean,
thanks for your lovely comment!
Thank You so much Yuko and Noriko! I didn’t had the chance to visit Japan as Jean did. But someday I surely will. Your recipes are just amazing! Simple and tasty as you always say! Thank You so much once again, and I hope this site keep bringing the best of japan recipes in a simple, easy to follow and tasteful way!
ほんとうにありがとうございます！
Franklin,
you’re welcome. We add a new recipe every week, so come back soon!
Hi Noriko, This recipe looks amazing. I will make some salmon flakes tonight! 🙂
I am just wondering how long I can store them in the fridge. Hope you can help me out!
Thanks
Sorry! I meant to write “in the freezer”. Thanks again! 🙂
Vanessa,
our Salmon Flake will keep for a week or so in the fridge, and a month or two in the freezer. Hope you like it!
Hi, i would like to make the salmon flakes for my 2 yo kid. She is so picky on food, and i am going to bring her for a vacation. How many days it still can be consume if i do not put it in the fridge? Thanks for sharing 🙂
Jenny,
it needs to be refrigerated…sorry.