Shio Koji Salmon

Shio Koji Salmon © Judy Ung
Prep: 4 hrs
Cook: 15 mins
Total: 4 hrs 15 mins
Servings: 2 servings
Nutritional Guidelines (per serving)
447 Calories
20g Fat
31g Carbs
35g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 447
% Daily Value*
Total Fat 20g 25%
Saturated Fat 4g 19%
Cholesterol 85mg 28%
Sodium 780mg 34%
Total Carbohydrate 31g 11%
Dietary Fiber 4g 13%
Protein 35g
Calcium 113mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Shio koji is a Japanese ingredient that is packed with umami and imparts a mildly sweet and salty flavor profile in foods with which it is cooked. It is a mixture of fermented salt and steamed rice that has the consistency of rice gruel. It has been used in Japanese cuisine for hundreds of years and is highly regarded for its natural ingredients.

The simplest way to use shio koji is as a marinade. It helps to infuse a deliciously mild savory flavor into any type of meat or seafood, and it also acts as a tenderizer. The optimal time for marinating meats and seafood vary from 30 minutes to overnight, but largely depends on the taste preferences of the

Pre-made shio koji is available in the refrigerated section of most Japanese grocery stores in the West and is sold in squeezable pouches or large tubs.

To learn more about shio koji, please read the primer on this highly regarded Japanese ingredient available here.

While this recipe uses salmon filets, any type of fish may be substituted to suit your tastes.


  • 8 to 10 ounces salmon (2 filets)
  • 2 tablespoons shio koji

Steps to Make It

  1. Evenly spread shio koji on both sides of the salmon filets.

  2. Store in a re-sealable plastic bag or (non-reactive) glass or plastic container.

  3. Marinate a minimum of 30 minutes or up to four hours. Salmon can also be marinated overnight.

  4. Prepare a baking sheet by lining it with foil and then placing a metal broiler rack on top.

  5. Spray the broiler rack with cooking spray to prevent the fish from sticking.

  6. Set the oven to broil on high and grill the fish for 6 to 8 minutes on one side.

  7. Turn fish over and broil an additional 3 minutes until cooked through. Time may vary slightly depending on the thickness of the filets.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.