The West's best seafood

Our guide to healthy, sustainable choices from the West's amazing bounty

16 ways with wild salmon

Special enough for company, quick enough for weeknights

Japanese salt grilled salmon
Photo by Leigh Beisch; styling by Dan Becker

Salmon Shioyaki

Chef Taichi Kitamura of Kappo Tamura recommends adding shioyaki—Japanese for “salt-grilled”—to your repertoire. This technique, also the name of the dish, creates salmon with an umami-flavored crust and a crispy skin.

Recipe: Salmon Shioyaki

 

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