11In Seafood/ Side Dish/ Video
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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!
Print Recipe
5 from 1 vote
Salmon Flakes Recipe
Cuisine: Japanese
Keyword: salmon, salmon flakes
*Links may contain ad. #CommissionsEarned
Ingredients
- 1/2 lb salmon fillet
- 1 tbs Sake rice wine
- 1/2 tbs Mirin
- 3/4 tsp salt to taste
- 1/2 tsp toasted sesame seeds
US Customary – Metric
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
Ricesalmon
November 20, 2013 By JapaneseCooking101
About JapaneseCooking101
Noriko and Yuko, the authors of this site, are both from Japan but now live in California. They love cooking and eating great food, and share a similar passion for home cooking using fresh ingredients.Noriko and Yuko plan and develop recipes together for Japanese Cooking 101. They cook and shoot photos/videos at their home kitchen(s.)
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Alexei
November 21, 2013 at 1:10 am
Thx for this recipe! Very tasty!
Noriko
December 1, 2013 at 10:29 pm
Alexei,
Glad you liked it!
Jean
January 25, 2014 at 1:33 am
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!
Noriko
February 1, 2014 at 11:29 am
Jean,
thanks for your lovely comment!
Franklin
July 7, 2014 at 9:04 pm
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！
Noriko
September 13, 2014 at 9:55 pm
Franklin,
you’re welcome. We add a new recipe every week, so come back soon!
Vanessa
September 16, 2014 at 3:12 pm
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
Vanessa
September 16, 2014 at 3:14 pm
Sorry! I meant to write “in the freezer”. Thanks again! 🙂
Noriko
September 17, 2014 at 9:31 pm
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!
Jenny
January 6, 2016 at 7:26 pm
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 🙂
Noriko
January 7, 2016 at 9:50 am
Jenny,
it needs to be refrigerated…sorry.
