A magic seasoning, Shio Koji goes well with salmon as well as other types of fish. It can remove the fishy smell and add a rich umami flavour. You just need to be a little more careful when cooking because Shio Koji is easy to get burnt.
Ingredients for Sauteed Salmon marinated with Shio Koji
- Salmon: 200g
- Shio Koji: 1 tablespoon
How to make Sauteed Salmon marinated with Shio Koji
1: Apply Shio Koji to salmon.
![Sauteed Salmon marinated with Shio Koji , Apply Shio Koji to salmon filet](https://fermentedfoodrecipe.com/wp-content/uploads/2019/11/IMG_20191108_154925-1024x768.jpg)
Apply Shio Koji to salmon filet
2: Leave it in the fridge for a couple of hours or a night.
![Sauteed Salmon marinated with Shio Koji , Remove the Shio Koji before cooking](https://fermentedfoodrecipe.com/wp-content/uploads/2019/11/IMG_20191109_182311-1024x768.jpg)
Remove the Shio Koji before cooking
3: Remove the Shio Koji from the salmon, and bake it on the grill or sautee it in a frying pan on low heat.
![Sauteed Salmon marinated with Shio Koji](https://fermentedfoodrecipe.com/wp-content/uploads/2019/11/IMG_20191109_185152-1024x768.jpg)
Sauteed Salmon marinated with Shio Koji
You can cook it in the oven or put it on the grill instead.
What is Shio Koji?
![Home made Shio Koji](https://fermentedfoodrecipe.com/wp-content/uploads/2019/11/IMG_20191107_153006-1024x768.jpg)
Home made Shio Koji
Shio Koji (塩こうじ/塩麹/塩糀) is a Japanese fermented ingredient. It’s made of salt, water and Rice Koji (米こうじ/米糀/米麹). It is called a “magical seasoning” useful for any purpose. We can use it to marinate or tenderize.