Fearless Fish
Fearless Fish is a medium Japanese recipe that serves 4. 350 calories per serving. Recipe by Christopher Kimball’s Milk Street on YouTube.
Prep: 4 hrs 15 min | Cook: 17 min | Total: 4 hrs 47 min
Cost: $23.03 total, $5.76 per serving
Ingredients
- 4 pieces Salmon Fillets, skin‑on (about 6‑oz each, preferably farmed Atlantic or wild Pacific)
- 0.5 teaspoon Kosher Salt (divided: half for brine, remainder for salad)
- 1 large English Cucumber (peeled into thin strips or matchsticks)
- 0.5 medium Yellow Onion (thinly sliced)
- 1 teaspoon Granulated Sugar (balances the acidity)
- 1 tablespoon Toasted Sesame Oil (adds nutty flavor)
- 1 tablespoon Rice Wine Vinegar (mild acidity, Asian style)
- 1 teaspoon Toasted Sesame Seeds (garnish)
- 1 tablespoon Olive Oil (light coating for broiler pan)
- 1 piece Instant‑Read Thermometer (optional but recommended for precise doneness (125‑130°F))
Instructions
Dry‑brine the salmon
Pat the salmon fillets dry with paper towels. Sprinkle ¼ teaspoon kosher salt evenly over both sides of each fillet. Place skin‑side down on a plate, cover loosely with plastic wrap, and refrigerate for 4 hours (or up to 24 hours).
Time: PT4H
Prepare the cucumber salad
While the salmon brines, peel the English cucumber into thin strips. Slice the half onion very thin. Toss cucumber and onion in a bowl with ¼ teaspoon salt and massage for 1 minute. Let sit while the salmon continues to brine.
Time: PT5M
Make the dressing
In a small bowl whisk together 1 tsp sugar, 1 tbsp toasted sesame oil, 1 tbsp rice wine vinegar, and the remaining ¼ tsp salt. Add toasted sesame seeds and set aside.
Time: PT2M
Preheat the broiler
Position the oven rack about 10 inches below the broiler element. Preheat the broiler on high (≈500°F/260°C).
Time: PT5M
Temperature: 500°F
Score the salmon skin (optional but recommended)
Using a sharp knife, make shallow diagonal cuts ½ inch apart across the skin only. This prevents the skin from shrinking and helps it crisp evenly.
Time: PT2M
Broil the salmon
Lightly oil the baking sheet, place the salmon fillets skin‑side down, and slide into the preheated broiler. Cook for about 12‑15 minutes, checking at 12 minutes. The skin should be deep golden‑brown and crisp; the flesh should reach an internal temperature of 125‑130°F (52‑54°C).
Time: PT15M
Temperature: 500°F
Finish the salad
Rinse the brined salmon briefly under cold water to remove surface salt, then pat dry with paper towels. Toss the cucumber‑onion mixture with the prepared dressing just before serving.
Time: PT3M
Plate and serve
Place a salmon fillet on each plate, skin side up to showcase crispness. Spoon a generous portion of cucumber salad on the side. Optionally garnish with extra sesame seeds.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 30 g
- Carbohydrates
- 8 g
- Fat
- 22 g
- Fiber
- 2 g
Dietary info: Pescatarian, Gluten‑Free, Keto‑Friendly
Allergens: Fish, Sesame
Ingredient Substitutions
- Instead of Salmon Fillets, skin‑on: Trout fillets, Arctic char fillets
- Instead of Kosher Salt: Sea salt
- Instead of English Cucumber: Persian cucumber, regular cucumber (seeded)
- Instead of Yellow Onion: white onion, shallot
- Instead of Granulated Sugar: honey (use less)
- Instead of Toasted Sesame Oil: regular sesame oil (un‑toasted)
- Instead of Rice Wine Vinegar: apple cider vinegar (use half amount)
- Instead of Toasted Sesame Seeds: pumpkin seeds
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Instant‑Read Thermometer: probe thermometer
Equipment Needed
- Baking Sheet
- Wire Rack (optional) (optional)
- Paper Towels
- Mixing Bowl
- Chef’s Knife
- Cutting Board
- Measuring Spoons
- Oven Mitts
- Instant‑Read Thermometer (optional)
Critical Steps — Do Not Skip
- Dry‑brine the salmon for at least 4 hours
- Score the skin before broiling
- Pat the salmon completely dry before it hits the broiler
- Monitor internal temperature to avoid overcooking
Chef Tips from the Video
- A half‑teaspoon of salt for the brine is enough because the salt draws out moisture and then re‑absorbs it, creating a gel‑like texture.
- For extra aroma, add a splash of sake to the brine (optional).
- If you don’t have a broiler, use a very hot oven (500°F) and finish the skin under a kitchen torch.
Troubleshooting
Skin is soggy instead of crisp
Ensure the salmon is thoroughly patted dry, score the skin, and keep the broiler at full heat. If needed, finish skin under the broiler for an extra 1‑2 minutes.
Fish is overcooked and flakes apart
Use an instant‑read thermometer; remove the salmon at 125‑130°F. Remember that temperature rises quickly under the broiler.
Salad is watery
After massaging the cucumber with salt, squeeze out excess liquid with a clean kitchen towel before dressing.
Storage
Refrigerator: Store leftover salmon in an airtight container for up to 2 days. Re‑heat gently under a broiler for 2‑3 minutes to re‑crisp skin.
Freezer: Wrap tightly in foil and freeze for up to 1 month. Thaw in refrigerator before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Brine the salmon up to 24 hours in advance; keep covered in the refrigerator.
- The cucumber salad can be prepared up to 4 hours ahead; keep dressing separate and toss just before serving.
Frequently Asked Questions
What is the cultural significance and history of dry‑brined broiled salmon in Japanese cuisine?
In Japan, a technique called shio‑yaki (salt‑grilled) has been used for centuries to enhance the natural flavor of fish while creating a crisp skin. The dry‑brine denatures proteins, reducing excess moisture and preventing the characteristic albumin cloud that can make the flesh look dry. This method is especially popular for farmed salmon, which benefits from the texture‑firming effect of the salt.
What are the traditional regional variations of salmon preparation in Japan?
Japanese regions differ: Hokkaido often uses miso‑marinated salmon (miso‑yaki), Kansai prefers a simple salt‑brine before grilling, and the Tohoku area sometimes adds a splash of sake to the brine. Each variation aims for a balance of umami, texture, and minimal fishy odor.
How is a Korean cucumber salad traditionally served in Korean cuisine?
Korean cucumber salad, called oi muchim, is typically served as a banchan (small side dish) alongside rice and main courses. It’s lightly salted, tossed with a dressing of sesame oil, vinegar, sugar, and toasted sesame seeds, and eaten with chopsticks or a spoon.
What occasions or celebrations is crispy‑skinned broiled salmon traditionally associated with in Japanese culture?
Crispy‑skinned salmon is often featured at New Year’s (osechi) meals, summer festivals, and as a celebratory dish for birthdays because its bright orange color symbolizes good fortune and prosperity.
What makes this broiled salmon recipe special compared to typical American salmon preparations?
The dry‑brine step relaxes the proteins, preventing the white albumin from leaching out, which yields a firmer, moister fillet. Combined with a high‑heat broiler positioned close to the element, the skin becomes ultra‑crisp without overcooking the flesh—a result many American home cooks struggle to achieve.
What are the most common mistakes to avoid when making this broiled salmon?
Common errors include not patting the salmon dry, skipping the skin scoring, using too low a broiler temperature, and relying solely on visual cues without checking internal temperature. Each mistake can lead to soggy skin or overcooked fish.
Why does this recipe use a half‑teaspoon of salt for the brine instead of a larger amount?
A small amount of salt is enough to draw out moisture and create the gel‑like protein structure without making the fish overly salty. Using too much salt can dry the fillet and mask the delicate flavor of the salmon.
Can I make the Korean cucumber salad ahead of time and how should I store it?
Yes, you can prepare the cucumber‑onion mixture and dressing up to 4 hours in advance. Store the vegetables in a sealed container in the refrigerator and keep the dressing separate; combine just before serving to maintain crunch.
How do I know when the salmon is done cooking under the broiler?
The skin should be deep golden‑brown and crackle when you tap it. Internally, the flesh should reach 125‑130°F (52‑54°C); an instant‑read thermometer is the most reliable way to gauge doneness because the temperature rises quickly in the last minutes.
What does the YouTube channel Christopher Kimball’s Milk Street specialize in?
The YouTube channel Christopher Kimball’s Milk Street specializes in modern, accessible recipes that blend global flavors with classic techniques, emphasizing simplicity, bold seasoning, and scientific cooking insights for home cooks.
How does the YouTube channel Christopher Kimball’s Milk Street’s approach to Japanese‑style fish differ from other Japanese cooking channels?
Milk Street focuses on practical adaptations for American kitchens, such as using a home broiler and a short dry‑brine, whereas traditional Japanese channels often rely on specialized equipment like kamado grills or precise sushi‑grade fish handling. Milk Street’s method prioritizes speed, flavor, and minimizing fishy odor for everyday cooks.
Last updated: August 21, 2026
