Shioyaki is a traditional technique of preparing fish. Shio means salt and yaki means to grill, so the shioyaki way is to salt fresh fish (usually overnight), then grill it to perfection, often in the morning, because shioyaki fish is sometimes served for breakfast in Japan.

The fins should also be seasoned with salt in order to protect them from charring. Once the eye becomes white, the fish is turned and grilled on the other side. Some of the most common fish used for shioyaki include salmon, sardines, ayu, mackerel, and seabream.