Japanese-Style Salted Salmon Recipe
-
Category
Main Dish
-
Cusine
American
What do you need?
How to make?
Ingredients
1 tablespoon sake, optional; see note
Two 4-ounce skin-on fillets of salmon, preferably cut from the belly
2 teaspoons Diamond Crystal kosher salt ; see note
Directions
Sprinkle sake, if using, all over salmon fillets. Pat dry with paper towels. Sprinkle salt evenly all over both fillets. Press salt into the flesh and skin to ensure it adheres well. Place salted salmon fillets in a glass container, such as a small glass baking dish, lined with paper towels. Cover container and refrigerate overnight, or up to 36 hours. Every 12 hours, replace paper towels and flip fillets over. When ready to cook, place oven rack in top position and preheat broiler. Place salmon fillets on a foil-lined rimmed baking sheet. Broil salmon until it has exuded some fat and started to brown, about 3 minutes. Turn salmon fillets over and cook until salmon is nicely colored and fat is spitting, about 3 minutes longer . Serve immediately.
